This is the recipe, that I have adapted:
Preheat oven at 325F
1 tsp baking powder
200g Butter (room temperature)
30g Cocoa Powder
Mix it all together until the dough forms a ball, add a few Tbsp of water if needed
1 packet of Dr. Oetker Vanilla Pudding Powder ( or 30g of corn starch and 1 tsp vanilla extract)
Use a blender to make it all smooth. In another bowl stir 100g of butter with 100g sugar until well mixed and add the Ricotta mix slowly.
Fill the bottom of a 10 inch spring pan with 2/3 of the dough. Pour the Ricotta mixture over it. Take teaspoon to tablespoon sized pieces of the leftover dough and let them drop onto the top of the cake. I like to add more dough around the edge and less in the middle.
Bake for about an hour.
Originally Quark is used instead of Ricotta, but that is difficult to get here. You could also use Baker’s Cheese.
Using the same filling you could also make 2 8 inch fruit tarts. For the dough mix:
2 1/2 cups flour
1 tsp salt
1 tsp sugar
1 cup butter
1/4 to 1/2 ice water until smooth.
Rest in the fridge for an hour. Preheat the oven to 375F.
Fill the tart pans with the rolled out dough. Add fruit for example sour cherries, sliced pears, blueberries, blackberries or gooseberries. Take care not to add too much, just one layer of fruit and leave spaces in between. Pour the Ricotta filling over it and bake for about an hour. The tart is done when the filling is set and slightly browned. You could also add some lemon zest to the Ricotta mixture.