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Pie "opera"
1 serving
Rub butter or margarine with flour, add cookie powder, a pinch of salt, 100g sugar and knead the dough, infusing 200g sour cream. Divide the dough into 2 parts, knead again and leave on the board. Grind the nut core, mix with breadcrumbs, raisins, remaining sugar, cinnamon, cloves, grated lemon zest, rum and water. All these products are well mixed until homogeneous. Roll the dough into 2 beds and place one of them in an oil-lubricated tray. Put the filling on top and cover it with a second layer. Puncture the top layer in several places with a fork, lubricate with egg yolk and bake in a hot oven at high temperature. Cut the baked cooled cake into squares and sprinkle with icing sugar.
Rub butter or margarine with flour, add cookie powder, a pinch of salt, 100g sugar and knead the dough, infusing 200g sour cream. Divide the dough into 2 parts, knead again and leave on the board. Grind the nut core, mix with breadcrumbs, raisins, remaining sugar, cinnamon, cloves, grated lemon zest, rum and water. All these products are well mixed until homogeneous. Roll the dough into 2 beds and place one of them in an oil-lubricated tray. Put the filling on top and cover it with a second layer. Puncture the top layer in several places with a fork, lubricate with egg yolk and bake in a hot oven at high temperature. Cut the baked cooled cake into squares and sprinkle with icing sugar.
butter - 250 g, margarine - 250 g, salt to taste, cloves - 1 g, cinnamon - 2 g, sugar - 250 g, breadcrumbs - 100 g, walnut - 150 g, flour - 550 g, sour cream - 200 g, lemon zest to taste, raisins - 30 g, rum - 20 g, cookie powder - 1 pack
