Cake with a shortcrust pastry crust and a cream filling

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)


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


  1. 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.
  2. 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

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