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1
Spoon the ricotta into a large fine-mesh sieve or a colander lined with a double thickness of cheesecloth or basket-type coffee filter.
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2
Set the sieve over a bowl and cover the ricotta well with plastic wrap.
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3
Drain in the refrigerator at least overnight, or up to 24 hours.
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4
Discard the liquid in the bottom of the bowl.
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5
Soak the raisins in rum in a small bowl, tossing occasionally, until the raisins are softened and have absorbed most of the rum, 1 to 2 hours.
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6
Smear an 8-inch spring form pan with enough softened butter to coat lightly.
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7
Sprinkle the bread crumbs over the butter to coat generously.
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8
Shake out the excess crumbs.
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9
Preheat the oven to 375 F.
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10
Beat the egg yolks, sugar, and salt with a whisk in a large bowl until pale yellow.
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11
Add the drained ricotta and lemon and orange zest, and beat until blended thoroughly.
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12
Beat in the heavy cream.
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13
Fold in the pine nuts and the raisins and rum with a rubber spatula.
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14
Beat the egg whites in a separate bowl with a handheld electric mixer or wire whisk until they form firm peaks when the beater is lifted from them.
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15
Fold about one-fourth of the egg whites into the ricotta mixture to lighten it.
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16
Use a large rubber spatula to scrape the batter from the bottom of the bowl up and over the whites.
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17
Fold in the remaining egg whites in the same way.
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18
Pour the ricotta mixture into the prepared pan, and bake until the cake is golden brown on top and set in the center, about 1 hour and 10 minutes.
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19
Cool the cake completely before removing the sides of the pan.
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20
Serve the cake at room temperature or chilled.
