Delicate classic cake... recipe for a version with cream cheese - pudding filling.
recipe,photo-recipe,unsalted butter,powdered sugar,all-purpose flour / plain flour,cream curd,semi skimmed milk 1,5%,vanilla pudding - powder,Pastry
No. of servings
|all-purpose flour / plain flour||15.75||oz||450||grams|
|all-purpose flour / plain flour||-|
|baking powder for gingerbread||0.5||oz||12||grams|
|semi skimmed milk 1,5%||6.75||tbsp||100||milliliters|
|sour cream (fat 14-18%)||¾||cup||200||milliliters|
|vanilla pudding - powder||2.75||oz||80||grams|
Put in a bowl softened butter, egg yolks and cream.
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.
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).
Use a rolling pin...
... to transfer the dough to a baking tin with parchment paper.
6. Cream cheese filling
Blend cream cheese with sugar, milk and pudding powder.
egg white 3 pcs
Blend stiff egg white foam in the filling.
Spread the filling over the dough. Leave the edges, about 1,5 cm, uncovered.
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.
Let the cake cool well. Then cut away the edges and slice the cake. Sprinkle with sifted powdered sugar.