Christmas cake

Description

For the cake I used the dough that was prepared for cookie piparkook. The filling is very tasty! Whipped egg whites and cheese paste. Pie baked 25th for Christmas and 6 years on the Cook.

Ingredients

Shortbread dough

450 g
Curd

400 g
Egg white

3 piece
Essence
Sugar

6 Tbsp
Glaze

Cooking

Dough "Piparkook" I had made 2-3 weeks ago. • Nutmeg — 1/4 teaspoon • Egg — 1 PC • Soda — 1,5 tsp • Sugar (brown) — 150 g • Malt (liquid to brew) — 30 g • Salt — 0.5 tsp. • Essence (orange, 3 drops) • Allspice — 0,5 teaspoon • black Pepper — 0.5 tsp. • Cinnamon — 1,5 tsp • Cardamom — 0.5 tsp. • Butter — 150 g • Milk — 100 ml • wheat Flour — 500 g • Cloves — 0.5 tsp.) Dough was rolled and left a small piece.

Split shape with a diameter of 24 cm put the parchment paper and rolled out dough. The edges of the dough to raise to the top.

For the filling, I used cottage cheese pasta with a little lactose.

The whites and sugar whipped into a solid foam to a brilliant condition.

Connected proteins with cottage cheese and added a drop of essence.

Mix stuffing and put in the middle of the dough. The top is leveled.

Edges - the edges wrapped. From a balance test strips unrolled and laid out in a grid on top.

Put pie in hot oven at 180 degrees. First on the lower level for 10 minutes, to a well-cooked bottom pie. Then moved to the middle level for 15 minutes, until Golden top. (We need to see to the top of the cake is not burnt, and flushed).