Olmeda Origenes | Frola ricotta cake and Quince Jelly
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03 Jun Frola ricotta cake and Quince Jelly

INGREDIENTS (for a mold of 26 cm)

For the pastry

  • 300 gr. flour
  • 100 gr. of ground sugar or icing sugar
  • 120 gr. butter.
  • 1 egg. and another to paint.

For the fillingOlmeda_Orígenes_membrillo_dulce

For termination

  • Brightness on or homemade

 

ELABORATION

Sift the flour with the salt.

Add the powdered sugar. Add the butter cut into pieces. With fingertips, rub as quickly and smoothly as possible until that looks like breadcrumbs. Then add the beaten egg and knead lightly until everything is well connected (it gets easier). Form a ball of dough and wrap with paper film and put it into the fridge for half an hour (may be more). It can also be freeze until a period of three months.

We can stretch the dough on baking paper and turn it into a fast-moving tipping it over the mold and using the paper to lay the dough on the mold.

Once the dough stretched and placed in the mold we put it in the refrigerator a few minutes while we prepare the filling ..

– We make the quince puree, add water and put it in the microwave a couple of minutes to make it easier for us to make a perfect finished puree.

– Extend the cheese across the bottom and above quince jelly puree.

– With those leftovers of the mass cut strips to put on the surface

– Paint with beaten egg and bake at 180 degrees for about 40 minutes or until golden see.

Let cool and give it brightness. Here you can see how to shine.

The gloss finish is completely optional, but why not give this one last touch which so nice?

This cake has two basic points for the success, one is that the cheese has to be tasty and the quince has tu be red.

 

By Isabel “La cocina de Frabisa”

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