Receta French Cake: Tourteau Fromager

Pate Brisee recipe (Shortcrust pastry recipe): Pour the flour into a large bowl and “dig a well” in the center. Pur oil in well. Add butter (the butter is soft, never melted!). Add Sugar and salt. Knead the whole as to form a ball. Spread on oven paper inside cake dish. Cook in oven until hard enough. Take out and let cool completely.

Utensil: Use a high and round Mold made of metal.

Mix cheese and sugar. Once the mixture is homogeonous (regular), add eggs and the flour/yeast mixture. Pour inside Pate Brisee/Shortcrust pastry and let rest for a couple of hours. Then cook for 1 hour (mderate) or 45 minutes at 180 Celsius degrees (hot). Once cooked, the cake appears as seared black outside, but this is only a thin layer over a soft body. It will protect your cake for a good deal of time. The French eat it as it is, but you might want to scrape the black ayer away.

All traditional recipes are slightly different from home to home. This is an example you can work on!