Cook the eggs for ten minutes until they are hard boiled.
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.