Shortcrust pastry 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




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




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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