Pour in the oil and then the milk.
Add the flour with the baking powder.
Stir in the vanilla sugar.
Line a 22 cm square baking pan with baking paper.
Pour in the dough and smooth it out.
Preheat the oven to 180 degrees.
Prepare cream
Mix the ricotta with cornflour, vanilla sugar, egg and stevia with a hand mixer.
Pour the mixture into a piping bag.
Putting the cake together
Spread the cream over the cake to create a checkerboard pattern.
Place in the oven for about 35 minutes.
Turn cold out of the tin, decorate with icing sugar and serve the cake without butter with ricotta cream.
