Stir well until the mixture is smooth.
Turn the heat to medium-low and bring the mixture to a boil, stirring constantly to prevent lumps. Once it starts boiling, cook for a few more minutes until the cream thickens.
Remove from heat and let the cream cool completely. Once it is cool, gently fold in the ricotta, mixing until smooth and homogeneous. Set aside.
Prepare the dough: In a bowl, mix the flour, sugar, and baking powder. Add the egg and vegetable oil, and stir until you form a smooth dough.
Roll out the dough on a floured surface with a rolling pin, creating a circle large enough to line a 20 cm diameter cake pan. Be sure to make small holes in the dough to prevent it from puffing up during baking.
