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Curdy pité

    

Delicate classic cake... recipe for a version with cream cheese - pudding filling.

Cook

No. of servings

16

Ready in

60 min.

Difficulty

medium

 

Categories:   

 

1. Dough

unsalted butter 7 oz (200 g)  egg yolk 3 pcs  sour cream (fat 14-18%) ¾ cup (200 ml)

Put in a bowl softened butter, egg yolks and cream.

Dough

2. 

powdered sugar 3.5 oz (100 g)  salt  all-purpose flour / plain flour 15.75 oz (450 g)  baking powder for gingerbread 0.5 oz (12 g)

Add sugar, pinch of salt, flour and baking powder. Prepare dough and let it rest in the cold place for 15 minutes. Then cut it into halves.

3. 

all-purpose flour / plain flour

Use a rolling pin to spread one half of the dough on a floured board until it has size of a baking tin (42x32 cm).

4. 

Use a rolling pin...

5. 

... to transfer the dough to a baking tin with parchment paper.

6. Cream cheese filling

cream curd 1.1 lb (500 g)  powdered sugar 3.5 oz (100 g)  semi skimmed milk 1,5% 6.75 tbsp (100 ml)  vanilla pudding - powder 2.75 oz (80 g)

Blend cream cheese with sugar, milk and pudding powder.

Cream cheese filling

7. 

egg white 3 pcs

Blend stiff egg white foam in the filling.

8. 

Spread the filling over the dough. Leave the edges, about 1,5 cm, uncovered.

9. 

Use a rolling pin to spread the second half of the dough on the floured board and again transfer it with the rolling pin on top of the filling. Gently press the edges and prick with fork surface of the cake. Bake in preheated oven at 355°F (180°C) 30-35 minutes.

10. 

powdered sugar

Let the cake cool well. Then cut away the edges and slice the cake. Sprinkle with sifted powdered sugar.

Bon appetit!

 

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