Mary Ann re-creates shows her students how to prepare this traditional rustic cake from the Abruzzo region of Italy. She first makes the pastry dough, chills it, rolls it out, and drapes it into a tube pan. Then she combines sugared ricotta cheese, lemon zest and vanilla extract with beaten egg whites to create a pillowy cloud that goes inside. The Abruzzese Ricotta Cake is a traditional Easter time specialty, but a joy to enjoy all year long.