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ROCKY99
Cream cottage pie
Spanish tart with caster sugar, butter, eggs, Pernod, lemon, vanilla sugar, half-baked curd cheese, cream cheese and cornstarch.
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Ingredients
Directions
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Sift the flour, the baking powder, the caster sugar and a pinch of salt over a bowl.
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Add the butter and cut the butter into pieces with 2 knives.
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Add the egg, cinnamon and the Pernod and knead into a cohesive dough. Wrap the dough in cling film and leave to rest in the refrigerator for 1 hour.
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Preheat the oven to 175 ° C.
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Clean the lemon. Grate the yellow skin of the lemon, halve and squeeze a half.
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Grease the spring form. Press the dough evenly over the bottom and against the walls of the spring form.
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Beat with a mixer the rest of the eggs, sugar and vanilla sugar into an airy mixture.
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Add the lemon juice and rasp, the cottage cheese, cream cheese and cornflour and continue to beat until a smooth mixture is formed. Pour in the spring form.
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Fry the cheesecake in the middle of the oven for approx. 90 minutes. Allow the cake to cool completely before removing the mold.
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Nutrition
360Calories
Sodium4% DV95mg
Fat31% DV20g
Protein20% DV10g
Carbs12% DV35g
Fiber4% DV1g
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