Shortbread cream cake

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.