Mary Miso - Recipes for every day - Cookbooks

For a round springform with 22cm diameter.

Sweet shortcrust pastry:
Mix all ingredients and let cool for 1 hour. Grease the sides of a baking mold with butter and and lay baking paper on the base.

For the base of the cake, roll ⅓ of the pastry on lightly floured work surface into the size of the baking mold. Lay pastry into the mold.

For the sides of the cake, form out of ⅓ of the pastry a 1cm thick roll. Press the roll with your fingers on the ring of the mold.

For the top cover of the cake, roll ⅓ of the pastry on lightly floured work surface into the size of the baking mold. Set aside.

Filling:
Mix all ingredients and spread filling on the base of the cake. Brush the rim with some water. Add the top cover on the cake and press well on the rim.

Let cake cool down in the fridge for 1 hour.

Preheat oven to 180°C.

Bake cake 35 minutes.