• 1 1/4 cups all purpose flour 
• 3/4 teaspoon baking powder 
• 1/4 teaspoon salt 
• 1/4 cup butter or margarine 
• 1 egg 
• 3 tablespoons dairy sour cream 
• 1/3 cup confectioner's sugar 

• 6 eggs 
• 2 1/4 cups confectioner's sugar 
• 1 1/2 pounds ricotta cheese 
• 2/3 cup butter or margarine 
• 1/2 teaspoon salt 
• 1 1/2 teaspoons vanilla extract 
• 2 teaspoons grated lemon peel 
• 1/4 cup finely chopped candied orange peel 
• 1/3 cup raisins. 
• Spread 
• 3/4 cup thick raspberry jam or strawberry preserves 
• 13 x 9 x 2 inch cake pan 

Prepare dough for crust: 
Combine flour, baking powder, and salt in a bowl. 
Cut in butter with pastry blender. 
Beat eggs into sour cream in separate bowl until well mixed. 
Stir eggs and sour cream mixture into the flour mixture. 
Stir in sugar. 
Knead dough until well mixed and smooth. 
Roll dough, on a floured surface, into a 15x11 inch rectangle. 
Line the pan with the dough so that it comes part way up the sides. (about 1 inch)  

Prepare the filling: 
Beat the eggs at high speed in mixer until thickened. 
Slowly add sugar until mixture piles softly. 
In a separate bowl, mix together the cheese, butter, salt, vanilla extract, lemon peel, candied orange peel and raisins. 
Gently fold egg mixture into the cheese mixture. 
Now spread the jam or preserves over the bottom of the prepared crust dough in pan. 
Turn cheese filling into pan over the jam or preserves. 
Bake in a preheated oven at 325 degrees for about an hour, or until a knife inserted near center comes out clean. 
Cool well, then chill, before cutting into 2x3 inch pieces. 
Cover and refrigerate leftovers. 
         
Yield: Makes about 18 servings