DOUGH:

2 c. sifted flour
2 egg yolks
2 tbsp. sugar
1 tsp. vanilla
2 tsp. water
1/4 lb. lard or vegetable shortening

FILLING:

1 (4 oz.) pkg. vanilla pudding mix
2 c. milk
8 eggs, separated
8 tbsp. sugar
1/4 tsp. cinnamon
1 tsp. vanilla extract
1 tsp. orange extract
1/2 c. shredded citron
1 to 1 1/2 lbs. ricotta

Sift flour onto bread board, making a hollow in center. In center of well, place 2 egg yolks, 2 tablespoons sugar, vanilla, water and lard. Mix with hands to form a dough. Form into a ball, wrap and chill.

Turn pudding powder into small saucepan and add milk. Stir and cook over moderate heat, stirring constantly, until thickened, about 5 minutes. Remove from heat and cool. Beat egg whites until stiff but not dry in a large, deep bowl. Beat egg yolks slightly.

Add yolks to whites and continue beating. Fold in remaining sugar, cinnamon, extracts and citron. Add ricotta to cooled vanilla pudding and force through fine strainer into egg mixture. Fold in gently.

Preheat oven to 325 degrees. Roll dough out 1/4 inch thick. Line bottom and sides of 9-inch springform pan. Take care that dough does not fall apart. Pour in filling. Bake for about 2 hours, until firm. Remove from oven and cool in pan.