Wheatberry Cake

In separate bowls, place 500 grams (approximately 18 ounces) wheatberries for filling and 325 grams (approximately 12 ounces) wheatberries for pastry in lukewarm water and cover and let soak overnight. Drain and rinse wheatberries separately. For the filling, halve vanilla bean lengthwise and scrape out seeds with a sharp knife. For the cake, heat wheatberries, milk, lemon peel, 100 grams (approximately 4 ounces) sugar, cinnamon stick and vanilla bean seeds and pod and 1 teaspoon clarified butter in a saucepan and stir. Simmer until liquid is absorbed. Remove cinnamon stick, vanilla bean pod and lemon peel and set aside to cool.

Mix 5 egg yolks and 200 grams (approximately 7 ounces) sugar until smooth and frothy. In a separate bowl, mix 5 egg whites until stiff. Press ricotta through a sieve and mix with egg yolk mixture and fold egg whites into egg yolk mixture. Cut candied fruit into small cubes. Mix cooled wheatberries mixture and egg mixture and season with cinnamon powder. Stir in candied fruit and orange blossom water and cover and refrigerate.

For the pastry, mix 650 grams (approximately 23 ounces) flour, remaining 6 eggs, 2 egg yolks, remaining wheatberries, 150 grams (approximately 5 ounces) butter and salt in a bowl until smooth.

Divide pastry and set aside about 150 grams (approximately 5 ounces). On a floured surface, roll out remaining pastry about .5 cm (approximately 1/4 inch) thin. Grease and flour springform pan and line with pastry. Secure edges and carefully pour in batter.