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Samuel Vassar
Bastognecake
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Ingredients
Directions
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Additional requirements: food processor, spring form Ø 24 cm.
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Grease the spring form and preheat the oven to 175 ° C.
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Grind more than half of the cookies in the food processor.
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Add the jam and mix everything into a coherent whole.
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Scoop the biscuit mixture into the spring form and press over the bottom, also make a three cm upstand.
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Grate the zest of the lemon.
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Stir in a bowl the curd cheese with the whipped cream and lemon zest.
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Stir in the eggs one by one.
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Pour this mixture into the tart mold.
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Break the rest of the cakes into pieces and spread them over the curd mixture.
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They sink in automatically during baking.
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Put the mold on the baking sheet in the middle of the oven and fry the cake in forty-five to fifty-five minutes until golden brown and done.
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Allow the cake to cool for 10 minutes in the mold.
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Then remove the edge of the mold and let the cake cool down further.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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