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Knead a dough of flour, sugar, egg, butterflies, salt, baking powder and cocoa. Wrap the dough in plastic sheets and leave in the fridge for 45-60 minutes. Then, on the work surface lined with flour, spread a round sheet of this dough and place it with a rolling pin in a round shape of 26 cm. It raises an edge as high as it is shaped.
Mix the cheese with the sugar, vanilla, lemon peel, whipped cream and the 5 yolks, then add the rice flour, and at the end the beaten egg whites. Everything mixes easily from the bottom up.
Pour half of the filling into the tray, place the cherries, then put the rest of the cream cheese. Bake for 60 minutes at a temperature of 180 Gc. Eventually do the toothpick test. It can be decorated with chocolate flakes and cherries from compote or sour cherry.