Pour 330 g flour into a large bowl and
make a mould in the centre. Blend the
yeast with the remaining flour and add
to the lukewarm water. Add the mixture
to the bowl containing the flour,
combine well and shape the dough into a
ball. Add the salt, lemon zest, egg
yolk, sparkling wine and the melted
margarine. Knead the dough well
(it should have the consistency of a
bread dough).
Then add the diced glace fruit to the
dough and knead again. Cover the dough
and leave to rest in a warm spot until
double in size. Knead the dough once
again and shape into a ring. Place the
ring of dough onto a baking sheet dusted
with flour. Now insert a small coin
wrapped into tissue paper and the dried
bean into the dough. Cover the holes.
Allow the cake to rise once again.
Brush the cake with beaten egg and
decorate with glace fruit. Bake in an
oven at
160 °C for approx. 1 hour until golden
brown. Once the cake has cooled, brush
the candied fruit with jelly and dust
with icing sugar.
Meanwhile, prepare the filling: In a food processor fitted with the metal chopping blade (or in a blender or electric mixer set at highest speed), buzz the mozzarella, butter, sugar, and cinnamon about 60 seconds non-stop until smooth and creamy; scrape down the work bowl sides with a rubber spatula and beat 60 seconds longer. Note: It will take longer for the electric mixer to reduce the mixture to creaminess - perhaps 3 to 4 minutes of steady beating.
Add the egg yolks, one at a time, beating well after each addition; add the flour and snap the motor on once or twice to blend inches Transfer the mixture to a small bowl, cover and chill several hours.
