Name: Pot Pie
Total time: 45 min

(*) Cake springform pan from twenty to twenty-two cm in diameter Preheat the oven to 175 °C.

For the base: let the butter melt, cool. Grind the cookies (or Butterli or Craecker or…) in a cutter until medium fine (or put them in a plastic bag and work with a rolling pin).

Rinse the lemon with lukewarm water and finely grate the peel. Add butter and spice, mix the whole.

Spread 1/3 of this amount evenly by hand on the bottom of the mold. Bake in the middle of the oven for ten to fifteen minutes. Remove and cool.

Spread remaining amount evenly along edges about two inches high, press firmly until smooth. Brush with egg white. Set aside to cool until ready to use.

Reduce oven temperature to 150 degrees.

Cream curd cheese for no more than thirty seconds (see tips). Add vanilla sugar, powdered sugar, flour, flavorings and salt, mix briefly. Add one egg at a time, mix, then fold in egg yolks and heavy cream.

Spread the filling evenly on the pre-baked pastry base, smoothing the surface. Bake in the lower part of the oven for forty-five to fifty-five minutes. Then turn off the stove and open the oven door a crack (clamp wooden ladle). Take out the cake only after twenty minutes.

Cool and then put to cool for at least three hours.

Even better, put in the refrigerator for one night with the lid closed, so that the aroma can fully develop.

To accompany

Pot Pie

Floor:

Filling:

Instructions:

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