2 egg whites
1 pinch of salt
1 teaspoon lemon juice
2 egg yolks
150g) sugar
40 ml sunflower oil
1 teaspoon vanilla extract
20 g cornstarch
400 g ricotta
100 g yoghurt
Preparation:
1. Shortcrust pastry: Mix flour with butter, sugar, eggs, vanilla extract and baking powder. Form into a smooth dough and roll it out into the pie dish. Poke holes in the dough and let it set in the refrigerator for 15 minutes.
2. Cream: Beat the egg whites with salt and lemon juice, set aside.
Beat the egg yolks with the sugar, oil, vanilla extract, cornstarch, ricotta and yoghurt. Then fold in the stiffly beaten egg whites.
3. Pour the cream over the pie dough and bake at 180 degrees for 50 minutes.
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