Preparation
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Prepare a shortcrust pastry with the flour, sugar, butter, egg, and baking powder. Line the bottom of a 26 cm springform pan with parchment paper and grease the edges. Spread the dough evenly and press it firmly against the sides with your hands.
It is recommended to preheat the oven to 175°C (350°F) using the conventional oven function.
Briefly mix the ricotta until smooth, then gradually add all the remaining ingredients and mix well. Pour the very liquid mixture into the springform pan and bake the cake for 70 minutes.
Meanwhile, beat the egg whites with a pinch of salt until stiff. Then add the sifted powdered sugar and continue beating until the mixture becomes glossy and firm.
After 70 minutes, remove the cake from the oven and spread the meringue about 1 cm (½ inch) thick over the filling. You probably won't need it all! Bake for another 10 minutes at the same temperature.
Let the cake cool slightly, then carefully loosen the edges of the springform pan with a knife. Let the cake cool completely in the bottom of the springform pan for several hours. If everything went well, some "cracks" should form in the meringue as it cools. But the cake is delicious even without the cracks!
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