Pasqualina cake

Preparation:

Preparation: Prepare a dough of the right consistency by mixing 600 g of flour, two tablespoons of oil, a little water and salt. Dividing into 6 pieces, roll them up and leave them to rest covered for at least an hour. Wash the beets, remove the white part of the rib, cut them into strips and boil them in salted water. Then drain and squeeze out the remaining water with the help of a cloth. Arrange the chard on a large plate, salt and sprinkle with cheese and a pinch of finely chopped marjoram. Mix the quail (already whey-free) with 25 g of sifted flour and a pinch of salt and, stirring, add the milk cream. After having greased a pan with oil, prepare the first thin sheet made from one of the pieces of dough, spread it on the pan and grease it with oil. Proceed like this for the following one too, while for the third sheet instead of greasing it put the beets, distribute them evenly, drizzle with a drizzle of oil and spread the quail on it. On this last layer, make dimples with a spoon and, in each one, place a knob of butter and then a whole egg. Season with oil, parmesan, salt and pepper. Cover with three more sheets exceeding the height of the edge, round them inwards forming a corded hem and grease the surface. cook in the oven over medium heat for 40-45 minutes.