Rose cake with ricotta and Amarena Fabbri

Ingredients

• For the cake
• 250 g “00” flour
• 250 g Manitoba flour
• 130 ml milk
• 50 ml water
• 2 medium eggs
• 100 g butter at room temperature
• 100 g sugar
• 1 sachet of dehydrated brewer's yeast
• 1 teaspoon of vanilla extract
• zest of 1 lemon
• For the filling
• 400 g ricotta
• 80 g sugar
• Amarena Fabbri , to taste
• Serves 10/12