Shortbread Cream Cake
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Ingredients:
Shortbread :
175g flour
100g butter
40g sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
Cream:
2 egg whites
1 pinch of salt
1 teaspoon lemon juice
2 egg yolks
150 g) sugar
40ml sunflower oil
1 teaspoon vanilla extract
20g cornstarch
400g ricotta
100g yoghurt
Preparation:
1. Shortcrust pastry: mix the flour with the butter, sugar, egg, vanilla extract and baking powder. Form a homogeneous paste and spread it in the mold. Prick the dough and leave it in the refrigerator for 15 minutes.
2. Cream: whip the egg whites with the salt and lemon juice, set aside.
Whisk the egg yolks with the sugar, oil, vanilla extract, starch, ricotta and yogurt. Then add the whipped egg whites.
3. Pour the cream over the dough and bake at 180 degrees for 50 minutes.
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