Ingredients

Description

Knead the dough from 200 g of flour, 50 g butter, 100 g of cheese, 2 eggs, 2 teaspoons of sugar, a pinch of salt, grated lemon zest and cardamom pinch. Wrap the dough in the cooking paper and put it in the freezer. Turn to your stuffing. Grind 200 g of pecans in the microwave or on the stove to boil them 5 minutes in melted (previously finely broken down) dark chocolate, mixed with 2 tablespoons of brandy. Beat 1 egg with 3/4 cup sugar (preferably brown) and 1 teaspoon vanilla sugar. When the nuts with chocolate cool, but not yet zagusteyut, mix them with the beaten egg. The filling is ready. Roll out the dough. Put the dough in a greased with butter form. Put the top culinary paper mound in her peas and umni his hands so that the dough was formed in a flat area for the filling. Take your paper, and gently eruption peas whence took. Pour the filling into the mold and bake for about 25 minutes at 350 degrees. When the dough is almost ready, lay out the still liquid filling pecans and place the cake on the window studio.

Translated by site: wday.ru