Carnival Ricotta Cake (Torta alla ricotta di carnevale)

INGREDIENTS: (4 servings)
300 gr. Flour
2 Egg yolks

1 WHole Egg
150 gr. Sugar
Ground cinnamon
Grated lemon zest
FOR THE FILLING
100 gr. Sugar
500 gr. Ricotta Cheese
2 Eggs
½ Tablespoon lard
50 g Candied fruit
Ground cinnamon

Drain the ricotta.
Prepare the filling by combining in a bowl all the ingredients and mix very well until smooth and creamy. Do not allow lumps.
Let sit for an hour and prepare the pastry meanwhile by working all the ingredients together (except the whole egg) very quickly then wrap into foil and let it sit in a cool place.
Roll the pastry on a floured board in two thin layers.
Arrange a first layer in a baking pan wrapped in heavy duty foil, fill in the cheese mixture and cover with the
second pastry layer.
Brush with a beaten egg and cook in a pre-heated 160 C (320 F)oven for about an hour. Move the cake to a rack and cool before serving.
Sprinkle with icing sugar.