Directions:
Beat ricotta until smooth and add 1 1/2 cups sugar and egg yolks. Beat well after every addition. Beat in flour, lemon rind and vanilla. Beat egg whites with 1/2 cup sugar. Fold in whipped cream and egg whites into the ricotta mixture and pour into 12 inch spring pan that has been well buttered.. Sprinkle with crumbs. Bake in preheated 425 degree oven for 10 minutes, then lower oven to 350 and bake an additional hour. Turn off heat and allow cake to cool in oven with door closed.
