Let’s start preparing the shortcrust pastry. Arrange the flour as a fountain, put the sugar in the middle with butter, eggs and the lemon grated peel. Mix fastly with a fork all the ingredients, incorporating the flour slowly. Knead the dough until you get an homogeneous mixture. Wrap the block with the cling film and put it in the fridge for half an hour at least.

Wheat cream:

Put the wheat in a pot with milk, butter, and a lemon and an orange grated peels. Let it cook with low flame for 30 minutes occasionally mixing it. Cook it until the milk is totally absorbed or until everything is dense and creamy. Let it get cooler.

Pastry cream:

Whisk yolks with sugar until you get a foamy mixture. Melt the cornstarch in the milk and add it to the eggs. Add a lemon grated peel, pour the mixture in a pot and put it on the cooker. Mix the custard very often to avoid lumps. Once it’s ready, let it get cooler.

Ricotta cheese cream:

Pass the ricotta cheese through the sieve, gather it in a pot and knead it with sugar until you get a smooth homogeneous cream.

Split the eggs, beat the eggs white ad put it aside. Put the wheat cream in a very large pot with yolks, custard and ricotta cheese cream. Mix everything gently. Later add the whiped white eggs, the lemon and orange grated peels. Mix all very gently with a wood spoon until you get ad homogeneous mixture. Wad a previously buttered cake mold with the shortcrust pastry (not all of it) and pour the cake’s filling inside. With the rest of the shortcrust pastry, get some very thin slices, and helping yourself with a long knife put them on the filling creating a rhomboidal shape. Cook the pastiera for about one hour at 180*C in a preheated oven. Once the cake is cold, wait until the next day to bring it on the table with the cream.