Description
The cake has a pleasant taste - the pastry interspersed with nuts, the casting is very delicate and airy. If desired, you can use any berries: fresh, dried, in the form of candied fruits... If you use fresh berries, then drain them of excess juice, otherwise the fill will be frozen.
Ingredients
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Flour
150 g
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Butter
180 g
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Almonds
80 g
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Sugar
2 Tbsp
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Water
2 Tbsp
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Chicken egg
3 piece
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Powdered sugar
4 Tbsp
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Curd
400 g
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Candied
100 g
Cooking
Sift 150g flour into a bowl.
In flour, add 60g of butter, RUB thoroughly with a spoon until crumbs are made.
Add to the flour mixture and butter chopped nuts (I like nuts felt, so grinding is not fond of).
Add to the dough 1-2 tbsp sugar and 1-2 tbsp cold water. Knead the dough and put in the freezer for 30 minutes.
While the dough is in the freezer – prepare a filling. Three beat eggs in a bowl.
To the eggs add 1 tbsp flour.
To the egg and the flour to add 120g of butter.
To the stuffing add the powdered sugar (3-4 tbsp).
Thoroughly mix all ingredients of the filling.
The mixture for the filling, add the cheese mass.
The filling for the pie is to thoroughly be stirred.
Remove the dough from the freezer and spread on the baking pan, forming boards.
The filling for the pie pour on the pan with the dough, trying to keep the stuffing went beyond the rim test.
The cherry on top to distribute the filling.
Pie bake until tender on medium heat (about 45 minutes at 180 degrees).
To serve a fully cooled. Bon appetit!
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