Preparation: 30 Minutes
Cooking: 20 Minutes
Portion: 8 Persons
Ingredients for two cakes:
200 g sugar 400 g butter 600 g flour 0 1 Whole egg Lemon scraping 6 Vanilla drops
300-400 g Jam (at your choice)
Start mixing sugar, butter, egg, lemon and vanilla drops. Knead for a few minutes until the lumps are removed, do not mix too much to prevent the butter from melting. Add all the flour and continue to knead for 2-3 minutes until a compact and NOT elastic dough is obtained. If you press in the dough with a finger it should keep the impression. Divide the dough in two and form a ball with each of the pieces. With the material press the enough with the taps from top to bottom without rolling. Do it also in the other direction. Turn the dough over and sprinkle with flour so that the dough can slide on the work table. This is the key to obtaining a whole pasta of the same thickness. When the dough has widened a little, start pressing with the rolling pin rolling it back and forth in all directions. As soon as you feel that the pasta sticks, sprinkle with flour and turn the pasta upside down. When the dough is too big and too thin to turn it with your hands, sprinkle with flour, roll it on the rolling pin, dust the work table. Lay the dough back on the work table by rolling it out with the rolling pin in the opposite direction. Continue to roll out the dough with a rolling pin slowly until you get the desired diameter (about 30 cm).
At this point, butter the pan roll the dough on the rolling pin and roll it out on the pan. Remove the excess dough making sure that the dough covers the edge of the pan to prevent the jam from burning on the edges. Take the jam, put it in a saucepan with the addition of some water and heat it slightly to make it more malleable. Sprinkle the jam on the surface of the cake.
Form a rectangle with the remaining dough using the same technique used to make the base, roll out the pastry into a rectangle with one side of the same length as the diameter of the cake. With a spatula cut out strips of uniform width, arrange the strips on the surface of the cake keeping the same distance between them, do the same in the other to form a weave. Finish the edge with a strip of pasta all around the pan, with the handle of a fork decorate the edge. Bake at 180 degrees for about 20 minutes.
Once cooked leave the cake to rest and cool down.
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