Permbajtja:
Dough:
• 100 grams of butter
• 230ml of water
• 130 grams of flour
also
Tart with vanilla cream
• 3 egg
• A little salt
• A little sugar Cream:
• 1 liter of milk
• 100g of sugar
• 100g of starch
• 2 packets of sugar
• vanilla
• 3 egg
• 200 g of butter
Cream 2
• 200g of cherries
• 100ml of water
• 15 g of starch
• 50g of sugar
1. Put the pot with water and butter on the fire.
2. Just before boiling, add the flour, mixing it well.
3. Leave the obtained mixture aside to cool.
also
Quick cake
4. After it has cooled, add the eggs one by one.
5. Place the obtained mass in a kitchen bag.
6. We take the non-stick pan, with dimensions 15x23cm.
7. With the side of the kitchen bag we give it the shape (see photo).
8. Bake at 200°C, without opening the door, until it gets a nice color.
9. Do the same with the remaining dough.
Cream:
10. Put the milk with sugar on the fire.
11. Just before boiling, add the eggs shaken with starch.
12. Stir continuously for 3-4 minutes, until the cream is ready.
13. Remove the cream from the pot into another container, add the cubed butter, then shake
well with a mixer.
14. Cover the resulting cream with plastic wrap and leave it aside until it cools completely.
Cream 2:
15. Put the cherries with sugar and 50ml of water on the fire.
16. As soon as they start to boil, remove the released foam.
17. Let them boil for 3-4 minutes, then add the dissolved starch to the remaining water.
18. Boil for another 2-3 minutes until the cream is obtained.
also
Chocolate and raspberry cake
19. Cover the cream with plastic foil, leave it aside until it cools.
Finishing: Place the first baked dough on a baking sheet covered with kitchen paper. Add a little cherry cream to the open squares, then cover the entire surface with vanilla cream. Place the second dough on top and do the same. The cake should stay in the refrigerator for two hours before serving.
