Cut or grate the apple into small pieces.
Mix the apple pieces with the flour, sugar and dry yeast. Knead with egg and butter to form a quick dough.
Leave to rest in the refrigerator for half an hour.
In the meantime, mix the ricotta. Crumble the amarettini. Mix together the ricotta, amarettini crumbs, sugar, egg and milk. Crumble half of the first batter into a springform pan so that the bottom is well covered.
Pour the second batter over the crumb layer. Finally, crumble the second half of the first dough on top. Place in the oven at 180 °C for 40 minutes.
Leave to cool, sprinkle with powdered sugar and store in the refrigerator until ready to eat.