Description
Kind of the taste is tart, with a pleasant chocolate aroma. Lower the dough picks up moisture from the filling and ceases to be loose, at the same time without becoming sodden. The top layer of dough is crisp and very loose. The filling is soft, slightly springy.
Ingredients
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Butter
150 g
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Flour
180 g
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Powdered sugar
50 g
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Chicken egg
2 piece
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Cocoa powder
20 g
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Cheese
400 g
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Starch
2 Tbsp
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Sugar
80 g
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Lemon
1 piece
Cooking
Separate the yolks from the whites. In a large bowl with a mixer beat the butter with the yolks and icing sugar.
Add the flour and cocoa. Stir with a mixer on low speed. You should get a crumbly dough in the form of crumbs.
From lemon grate 1 tsp. peel and squeeze 1 tablespoon juice. Beat the whites with the sugar, adding the squeezed lemon juice in a solid foam.
Cheese mash. Stir starch and lemon zest (the more moisture the cheese will be, the more starch you need to add). Mix well.
Cheese spread whipped whites and mix gently.
Rectangular shape ( 16*25) or round ( d=22~24cm) to cover the inside with baking paper. On the bottom of the form pour half of dough. To flatten but not crush.
On the dough evenly put the cheese filling.
The cheese, the remaining dough. Slightly flatten it to make it more connected. Bake in a preheated t=180C oven for approximately 35~40 minutes. During baking the cheese is a little up the hill, occasionally lifting the upper layer of dough and forming it cracks. But after cooling, everything is equalized. Pie to cool until warm, then remove from the mold, separate the paper.
Cut into pieces a La carte.
Nice!)))
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