Cake with a shortcrust pastry crust and a cream filling
Ingredients are as follows:
Shortbread cookies:
100g butter 175g flour
40 g of sugar
a single egg
1 teaspoon extract de vanille
baking powder (1/2 teaspoon)
Cream:
2 beaten egg whites
1 teaspoon of salt
1 tsp lemon extract
150 g sugar 2 egg yolks
40 milliliters sunflower oil
1 teaspoon extract de vanille
100g yoghurt 20g cornstarch 400g ricotta
Preperation:
- To make the shortcrust pastry, combine the flour, butter, sugar, egg, vanilla extract, and baking powder in a mixing bowl. Make an uniform paste and apply it evenly throughout the mold. Refrigerate the dough for 15 minutes after pricking it.
- To make the cream, whisk together the egg whites, salt, and lemon juice and set aside.
Combine the egg yolks, sugar, oil, vanilla extract, starch, ricotta, and yogurt in a mixing bowl. After that, add the whisked egg.whites. 3. Pour the cream over the dough and bake at 180 degrees for 50 minutes
