Cheese cake
For the test:
250 g flour
60 g sugar
1 pinch of salt
80 g butter sliced
Lubricating oil
1 egg
1 egg yolk
¼ tsp grated lemon peel
For filling:
500 g of fresh cottage cheese
60 g sugar
1 egg
2 egg yolks
2 tbsp. l raisins
1 tbsp. l grated lemon peel
1 tbsp. l candied orange peel, chopped
1 tbsp. l candied citrons, crushed
2 tbsp. l pistachios
To decorate:
1 egg yolk
For the dough, mix the dry ingredients in a bowl, after adding the butter, knead them until the dough is obtained. In a bowl, mix the yolk, eggs and lemon zest and combine with the dough. Knead until smooth, then divide the dough into 2 parts, one slightly larger than the other. If necessary, add a few tablespoons of cold water for a better consistency. Wrap in plastic wrap and refrigerate for 1 hour.
Mix cottage cheese, sugar, egg and yolk until smooth. Combine raisins, zest, candied citrons and pistachios.
Preheat the oven to a temperature of 175 degrees C. Lubricate the mold. Roll out the dough from the center to the edges until you get a cake with a diameter of 30 cm. Put it in a mold, allowing excess dough to hang over the edges through the side.
Put the filling on top and level. Put the cake blank in the refrigerator. Roll the rest of the dough into a rectangle about 22x27 cm in size. Cut long strips 1-1.5 cm wide and put on the filling in the form of rhombs. Carefully bend the protruding dough boot over the strips.
Beat 1 egg yolk with 1 glass of water. Lubricate the strip and side with a feather, being careful not to get into the filling.
Bake for 40-50 minutes until the dough is lightly browned. The filling may swell, but then settles.
For the test:
250 g flour
60 g sugar
1 pinch of salt
80 g butter sliced
Lubricating oil
1 egg
1 egg yolk
¼ tsp grated lemon peel
For filling:
500 g of fresh cottage cheese
60 g sugar
1 egg
2 egg yolks
2 tbsp. l raisins
1 tbsp. l grated lemon peel
1 tbsp. l candied orange peel, chopped
1 tbsp. l candied citrons, crushed
2 tbsp. l pistachios
To decorate:
1 egg yolk
For the dough, mix the dry ingredients in a bowl, after adding the butter, knead them until the dough is obtained. In a bowl, mix the yolk, eggs and lemon zest and combine with the dough. Knead until smooth, then divide the dough into 2 parts, one slightly larger than the other. If necessary, add a few tablespoons of cold water for a better consistency. Wrap in plastic wrap and refrigerate for 1 hour.
Mix cottage cheese, sugar, egg and yolk until smooth. Combine raisins, zest, candied citrons and pistachios.
Preheat the oven to a temperature of 175 degrees C. Lubricate the mold. Roll out the dough from the center to the edges until you get a cake with a diameter of 30 cm. Put it in a mold, allowing excess dough to hang over the edges through the side.
Put the filling on top and level. Put the cake blank in the refrigerator. Roll the rest of the dough into a rectangle about 22x27 cm in size. Cut long strips 1-1.5 cm wide and put on the filling in the form of rhombs. Carefully bend the protruding dough boot over the strips.
Beat 1 egg yolk with 1 glass of water. Lubricate the strip and side with a feather, being careful not to get into the filling.
Bake for 40-50 minutes until the dough is lightly browned. The filling may swell, but then settles.
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