Grandma’s “Shortbread Cream Cake” mmmm, fantastically delicious!

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 corn starch
400g ricotta cheese
100g yogurt

Preparation:

1. Mix flour with butter, sugar, egg, vanilla extract and baking powder.

Form a homogeneous dough and spread it in the mold. Prick the dough and let it rest in the fridge for 15 minutes.

2. Cream: Beat egg whites with salt and lemon juice, set aside.
Then whisk the egg yolks with sugar, oil, vanilla extract, starch, ricotta and yogurt. Then add the stiffly beaten egg whites.
3. Pour the cream over the dough and bake at 180 degrees for 50 minutes.