Ingredients:

For the pastry:

300 g of floor

150 g of gradine

100 g of  sugar

1 spoon of marsala wine

1 peel of lemon grated

For the stuff:

500 g of cottage cheese

250 g of canned wheat

350 g of sugar

100 g of citron and orange rind

50 g of butter

1 glass of milk

6 eggs and 2 albumens

Cinnamon

For the cream:

2 egg-yolks

2 spoons of sugar

¼ litre of milk

1 spoon of floor

Vanilla

Peel of lemon

Preparation:

Make the pastry, positioning the floor as a fountain on the table and amalgamate well all others ingredients  in order to obtain an homogeneous dough. Put the pastry into the refrigerator, wrapped into a film for almost 30 minutes. For the cream put milk on a frying pan, add 2 egg-yokls, sugar and a piece of lemon peel (that you have  to take off in the end); strain on a colander and cook it, mingling until it is thickened (it should not boil). Cook the wheat apart with 50g of milk, 30g of gradine and the lemon peel grated. Mix until the mixture have become creamy and homogeneous. Beat with the electric whisk 6 egg-yolks with sugar, adding cottage cheese strained, cream, candies on pieces and, in the end, the albumens (6 + 2) whipped, mixing softly. Take the pastry from the fridge, butter and floor lightly a baking-pan and put with pastry up to the bounds. Fill with the mixture and decorate with strings of  pastry. Put in hot oven at 180°C for almost 2 hours. Check with a toothpick that inner part is dry before taking your Neapolitan cake out of the oven.

 written by Dora Pinato (e-mail  free8@itcgbianchi.mi.it)