Drain the ricotta overnight in a cheesecloth lined sort.

Soak the raisins in the rum. Preheat the oven to 375 degrees. Beat the egg
yolks with the sugar until pale yellowness. Add the drained ricotta, saltiness, and
citrus zests, and blend good. Add the pine nuts and the raisins and
rum, blending good.

Beat the egg whites until they form stiff peaks and fold them into the cake
assortment.

Brush a 6-inch springform pan with softened butter, coat the inner surfaces
with bread crumbs, and shake out the inordinateness.

Pour the cake mixture into the prepared pan, broil 30 minutes, and cool
earlier serving.