Ingredients

450gflour
40gicing sugar
5egg yolks
225gbutter (cold and diced)
1.5 teaspoonbaking powder
1 tablespoonrum
1 suppositoryvanilla extract
!5 tablespoonsmilk
"ream #illing$
5egg w%ites room temperature
200 g ofsugar
prstovatsalt
1200gsour cream 20& fat room temperature
2 bags d 'gvanilla pudding (olcela
20 gdensity
and 00 g offruit (c%erries) raspberries) blueberries) etc.)
*ore$
+ix by t%e ingredients in a blender until a smoot% ball test. ,ou can knead t%e doug% by %and ! put t%e
butter) add flour and baking) nasecka-te knife. .dd remaining ingredients and knead /uickly to get a smoot%
doug%. (ivide doug% into two e/ual parts) wrap in foil and place in t%e free0er for about t%ree %ours or
longer (doug% can be made several days in advance and free0e).
2 2 1 2lika11'23053 1
"ream #illing$
.ll ingredients are room temperature.
4n mixer bowl w%ip t%e egg w%ites in a sturdy 2aum wit% a pinc% of salt. 5%en add a tablespoon by
tablespoon sugar wit% constant w%ipping. 4t s%ould be firm and glossy cream.
. special mix by pudding and cornstarc% in a small amount of sour cream and +ix wit% t%e remaining sour
cream) intervene stitc%ed by %and until it is flus% wit% and wit%out lumps. 6ently wit% a spatula to add 2aum
of egg w%ites t%ree times a pudding!cream blend.
3 3 1 2lika11'2305 1
DO NOT OPEN the oven DURING THE FIRST BAKING 4 !in"
7aking s%eet 5 x 20 cm pan wit% baking paper. 8alf of t%e test from t%e free0er to t%e maximum si0e of t%e
plane and placed on t%e bottom of t%e mold. 9ress doug%. 9ut t%e cream and flatten. 5o put t%e c%erry on
top and grate t%e rest of t%e test at t%e top.
:ven at 1;0 < " if t%e oven fan 10 or more if stenen %eater up and down about 50 ! =0 minutes. 5o cool in
t%e oven) w%ic% is slig%tly a-ar. 5%en at room temperature and in t%e refrigerator for several %ours preferably
overnig%t. 2prinkle wit% powdered walks. 4 did it at will.
>n-oy $)
4 4
?:5>$
@ #or t%e first crust all add at t%e end of rum and milk by adding 1 tablespoon
@ 1 can bake t%e first part of t%e crust around 20 min at 1;0 " and cooled to room temperature and t%e
residue put cream crust.
@ 4 first i0rednadala crust and %and!deployed for bot% layers and t%e bottom 4 pus%ed to e/uali0e
@ Aower crust can be kept in t%e fridge for 0 minutes to develop a rolling pin to t%e si0e of t%e pan) keep t%e
ot%er %alf in t%e free0er until t%e first part if you want to bake about 20 minutes at 1;0 ". Aeave to cool) t%e
filling is real fast but itBs better narendati two crust
@ 4 used vanilla pudding buorbon (olcela w%ic% is great if you can and from ordinary vanilla
5%e inspiration for t%e recipe wit% my significant c%anges from t%is site 8>C> .
Serving
2erve wit% your best company wit% a coffee after lunc% wit% me and even served as breakfast.