You can change the topping with other fruit or nuts.
_CRUST: 200g flour;
_FILLING: 250g ricotta cheese;
_TOPPING: plain gelatin (powdered)+1 glass of water+2 spoon of sugar (fruit sirup optional);
raspberry (enough to cover cake)
Step 1: CRUST
Try to touch the dough less possible and do it fast, don't make it warm, or the crust will lost his crunchiness (if you have a marble counter use it).
MAKE A BALL and put it in transparent film, so it don't dry. Put it in fridge for at list 2 hours (or it will shrink in baking pan), better over a night.
Step 2: FILLING
ADD ALL THE OTHER INGREDIENT and steer really well, until everything is smooth.
Step 3: MAKE CAKE
PUT IT FLAT AND ON THE SIDE IN a PAN.
MAKE LITTLE HOLE WITH FORK everywhere in the the bottom of dough (so it wont make air boubble when it cook).
PUT FILLING IN.
COOK FOR MINUTE AT DEGREE.
take it out and let it cool down.
Step 4: TOPPING
do a glass of gelatin with water and sugar (read instructions on gelatin packaging) and wait few minuts for it to become a tiny bith thick, but not all the way.
PUT GELATIN ALL OVER THE RASPBERRIES.
Step 5: REFRIGERATE
this cake is delicious also the day after.