A great cake recipe for any occasion:
Quickly combine dough ingredients into a dough and chill for about a quarter of an hour. Divide dough in half and press out evenly by hand (by hand, because the dough is very “fragile” !!) on two sheet clean paper rondelles (cake springform pan 24 cm ø).
Mix the ingredients of the filling to a wet quantity. Be careful with the amount of cream ! The quantity must flow only slightly !
Lift one pastry case together with the paper onto the springform pan base, spread the filling evenly so that a border remains free all around (border as narrow as possible !!), brush this with water.
Place the second pastry base as a lid on top (a little difficult operation), press the edge smooth and pierce the surface a few times. Close the springform ring.
Bake for about 45 minutes on the lowest rack, oven preheated to 180 °C.
In our country, this cake is not eaten with coffee, but with a glass of tart white wine !!!
A recipe from my hometown of Payerne (in the canton of Vaud).