Vinarterta
Instructions
In a saucepan bring to a boil the mixture for the filling.
Remove from heat and keep warm.
Melt the butter in a double boiler, add sugar a little at a time and eggs.
Sift the dry ingredients and pour in the mixture.
Add cardamom and almond extract and yoghurt.
Knead and divide into six equal parts.
On baking paper roll the dough until it forms a great drive as the Pan where the cuocerete cake (use the baking sheet as a template, so will be the exact size).
Cook on a flat baking sheet for about 10 minutes at 180-190 degrees.
Remove the plate and allow to cool.
Stuffed like a multi-story sandwich (dough, creamy plums, dough, etc.
).
To compress the cake, let it sit with a book resting on the surface (use a sheet of baking paper to not to touch book and cake!).
You can be cool in the fridge and consume it at least the day after the preparation: it will be more tasty.
Serve with ice cream or dollops of whipped cream.
Ingredients and dosing for 4 persons
- For the fund:
- 250 g of butter
- 350 g of icing sugar
- 2 eggs
- 2 tablespoons of yoghurt white whole
- 800 g of flour
- 1 sachet of yeast
- 1 ampoule of almond extract
- 2 teaspoons of powdered cardamom
- For the filling:
- 500 g of prunes