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Pie "opera"
1 serving
Rub butter or margarine with flour, add soda slaked with vinegar, salt, sugar, and knead the dough, infusing sour cream. Divide the dough into 2 parts, knead again and leave on the board. Grind the nut kernels, 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 a lubricated baking sheet. Put the filling on top and cover it with a second layer. Puncture the upper layer with a fork in several places, lubricate with egg yolk and bake in a hot oven. Cut the baked cooled cake into squares and sprinkle with icing sugar.
Rub butter or margarine with flour, add soda slaked with vinegar, salt, sugar, and knead the dough, infusing sour cream. Divide the dough into 2 parts, knead again and leave on the board. Grind the nut kernels, 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 a lubricated baking sheet. Put the filling on top and cover it with a second layer. Puncture the upper layer with a fork in several places, lubricate with egg yolk and bake in a hot oven. Cut the baked cooled cake into squares and sprinkle with icing sugar.
butter - 250 g, or margarine - 250 g, cloves - 1 g, cinnamon - 2 g, sugar - 250 g, walnut - 150 g, flour - 500 g, sour cream - 200 g, lemon zest - 1 g, ground crumbs - 100 g, soda - 1 g, raisins - 50 g, rum - 20 g
