Recipe detail

Directions

First, mix everything that belongs to the dough in a food processor and wrap the dough in foil and put it in the refrigerator for half an hour.

Take it out of the fridge, roll it out into a pancake, which we spread in a cake tin. We press the dough into the edges of the form with our fingers and cut off the protruding parts with a rolling pin (in a higher flat form we make the edges about 3 cm high and align them with a straightedge). Prick the bottom with a fork and put it in the fridge for a while.

In the meantime, set up the convection oven and pre-bake the dough in the first step. Then remove from the convection oven and mix the ingredients for the filling. Pour onto the body and bake on the second step of the program until the edges of the dough turn pink and the filling hardens. Leave the cake to cool in the form and only then cut it.