Esta es una exhibición prevé de cómo se va ver la receta de 'French Cake: Tourteau Fromager' imprimido.

Receta French Cake: Tourteau Fromager
by Robert-Gilles Martineau

French Cake: Tourteau Fromager

Tourteau Fromager is an ancient French regional Pastry/cake from Poitou Region, not to be confused with “tourtons”, which are mountain cakes.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Francia French
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • Very fresh cheese (in Poitou it is fresh goat cheese, just out of the dairy. Similar to Fromage blanc. Goat cheese is best, but mixed with Cow cheese is fine, too. Cow’s fromage blanc is fine, too!): 200 g
  • Sugar: 150 g
  • Flour: 50 g
  • Egg yolks: 4
  • Yeast: 1 teaspoon
  • Bitter Almond (amande amère) extracr: a few drops
  • Beaten egg whites: 4
  • Pâte brisée
  • Pate Brisee recipe (Shortcrust pastry recipe):
  • Ingrédients
  • Flour: 200 g
  • Butter: 125 g
  • Sugar: 100 g
  • Oil: 20 cc
  • Water: 200 cc
  • Alt: a pinch

Direcciones

1. 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.
2. Utensil: Use a high and round Mold made of metal.
3. 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.
4. All traditional recipes are slightly different from home to home. This is an example you can work on!