Ingredients

450gflour
40gicing sugar
5egg yolks
225gbutter (cold and diced)
1.5 teaspoonbaking powder
1 tablespoonrum
1 suppositoryvanilla extract
3-5 tablespoonsmilk

Cream Filling:
5egg whites room temperature
200 g ofsugar
prstovatsalt
1200gsour cream 20% fat room temperature
2 bags d 38gvanilla pudding Dolcela
20 gdensity
and 300 g offruit (cherries, raspberries, blueberries, etc.)
Kore:
Mix by the ingredients in a blender until a smooth ball test. You can knead the dough by hand - put the
butter, add flour and baking, naseckajte knife. Add remaining ingredients and knead quickly to get a smooth
dough. Divide dough into two equal parts, wrap in foil and place in the freezer for about three hours or
longer (dough can be made several days in advance and freeze).

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Cream Filling:
All ingredients are room temperature.
In mixer bowl whip the egg whites in a sturdy Saum with a pinch of salt. Then add a tablespoon by
tablespoon sugar with constant whipping. It should be firm and glossy cream.
A special mix by pudding and cornstarch in a small amount of sour cream and Mix with the remaining sour
cream, intervene stitched by hand until it is flush with and without lumps. Gently with a spatula to add Saum
of egg whites three times a pudding-cream blend.

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DO NOT OPEN the oven DURING THE FIRST BAKING 45 min.

Baking sheet 35 x 20 cm pan with baking paper. Half of the test from the freezer to the maximum size of the
plane and placed on the bottom of the mold. Press dough. Put the cream and flatten. To put the cherry on
top and grate the rest of the test at the top.
Oven at 170 C if the oven fan 10 or more if stenen heater up and down about 50 - 60 minutes. To cool in
the oven, which is slightly ajar. Then at room temperature and in the refrigerator for several hours preferably
overnight. Sprinkle with powdered walks. I did it at will.
Enjoy :)

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NOTE:
* For the first crust all add at the end of rum and milk by adding 1 tablespoon
* 1 can bake the first part of the crust around 20 min at 170 C and cooled to room temperature and the
residue put cream crust.
* I first izrednadala crust and hand-deployed for both layers and the bottom I pushed to equalize
* Lower crust can be kept in the fridge for 30 minutes to develop a rolling pin to the size of the pan, keep the
other half in the freezer until the first part if you want to bake about 20 minutes at 170 C. Leave to cool, the
filling is real fast but it's better narendati two crust
* I used vanilla pudding buorbon Dolcela which is great if you can and from ordinary vanilla
The inspiration for the recipe with my significant changes from this site HERE .

Serving
Serve with your best company with a coffee after lunch with me and even served as breakfast.