Poach the wheat in the milk with some vanilla extract and ground cinnamon to taste and cook until wheat is soft (like rice) and consistency is a bit thicker than rice pudding. Leave to cool, and prepare pastry.
Mix the flour sugar and butter in a bowl and run the butter through to make like a crumb, then add the egg yolks to tie it up, but if it is a bit too sticky to handle add a tiny but more flour, leave to rest in fridge whilst you finish off the filling.
Whip 4 egg whites with sugar till you get stiff peaks
Mix together the ricotta, 4 egg yolks, candied peels, cinnamon and add some citrus extract to taste, just so you get a nice subtle orange and lemon mixed flavour.
Mix the ricotta and wheat mixture together until combined.
Roll out 3/4 of the pastry, and line a well greased springform tin, I had trouble getting the walls of springform tin covered as it is quite tall, however you can start by lining the base and building up the sides as you go, just make sure the pastry is solid. (Note the pastry is extremely short so make sure it has been really well chilled in the fridge and be careful not to handle it too much).
Fold your egg white marshmallow mixture into the ricotta mix, just give a last taste to make sure your flavours are there and are nice and vibrant before cooking.
Roll out the last piece of pastry and cut into strips to make a lattice iver the top of your cake. Then bake in a preheated oven at 150c for an hour, if using a fan oven start off on 130c for half hour then turn up to 150 for half hour or until a nice deep golden brown, make sure to check it often because high sugar means easy burning. Thats it remove from oven and leave to cool, serve at room temperature.