Description
The recipe is from the magazine "Lisa. Bon appetit," but from my source PANDA-Natalie. The pie is delicious, delicate and looks just gorgeous.
Ingredients
-
Pudding vanilla
50 g
-
Cheese
750 g
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Cocoa powder
1 Tbsp
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Butter
500 g
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Chicken egg
5 piece
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Vanilla sugar
20 g
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Sugar
300 g
-
Leavening agent
2 Tbsp
-
Flour
300 g
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Pudding
50 g
-
Hazelnuts
1 Tbsp
-
Fat
Cooking
The sugar and butter (butter should be soft, room temperature) whipping
Add the eggs, vanilla sugar,
The flour with the baking powder sift. Add and knead the dough.
The dough turns soft.
Detachable form 26 cm in diameter grease and sprinkle with nuts.
3/4 of the dough to roll out, put into a form and do a high side. The remaining divide the dough in half. In one half add the cocoa powder, then both of the test wrap in plastic wrap and put in the fridge.
Filling: cottage Cheese mixed with eggs, sugar and vanilla sugar, add butter.
Butter to melt.
The weight split in half. One half to introduce vanilla, the other chocolate pudding.
Vanilla pudding was not chocolate replaced
3/4 of the dough spread on the form, to make bumpers. Each filling is put in a plastic bag, one corner cut off and squeeze alternately in the form of both filling circles (prescription), but since the colors are almost the same, just put on the dough.
Chilled dough roll into thin sausages of 1.5 cm thickness, cut into small pieces and arrange on the stuffing. The pieces lay on top of a small distance from each other. The dough will rise, and the pieces will diverge during baking.
The oven is heated to 180°C. Bake for 60 minutes or until done on low heat. Pie on the back side
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