Shortbread cream cake

Ingredients:

Shortcrust pastry:

175 g flour
100 g butter
40 g sugar
1 egg
1 teaspoon of 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
40 ml sunflower oil
1 teaspoon vanilla extract
20 g cornstarch
400 g ricotta cheese
100 g of yogurt

Preparation:

1. Shortcrust pastry: mix flour with butter, sugar, egg, vanilla extract and baking powder. Form a homogeneous dough and spread it in the mould. 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 egg whites, beaten until stiff.
3. Pour the cream over the dough and bake at 180 degrees for 50 minutes.