A promise of summer with a touch of caramel and sea (salt) as a tasty finale
5 von 3 Bewertungen
Vorbereitungszeit 40 MinutenMin.
Kochzeit 1 StundeStd.15 MinutenMin.
Gesamtzeit 1 StundeStd.55 MinutenMin.
Gang cake, Dessert, sweets
Küche Italian
Portionen 16slices
Kalorien 379kcal
Zutaten
For the dough:
235gbutter
225gflour
40gcornstarch
75gsugarwhole cane
1pinchsalt
1egg yolk
For the filling:
400gyoghurt
400gmascarpone
30gcorn flour
120– 150 ml elderflower syrup
2eggsmedium sized
2lemonsgrated peel
Zubereitung
Pre-heat the oven to 170° C (upper and lower heat).
For the base, mix the dry ingredients and then crumble with the cold, chopped butter. Add the yolk and knead the dough, briefly and vigorously. Evenly spread the dough flat on the bottom of the spring form pan, pressing up small edges on the sides. Prick the dough several times with a fork. Cover the surface with aluminium foil or baking paper and line it with dried chickpeas or beans. Bake the base blind for 30 minutes, then let it cool down.
Meanwhile, mix all the ingredients for the filling, and again the eggs are added at the end.
Pour the mixture into the spring form pan on the pre-baked base.
Bake the crostata in the oven at 180° C (upper and lower heat) on the lowest shelf for about 75-90 minutes. To ensure that the cheesecake is still nice and white after baking, cover it with aluminium foil but only loosely as the hot air should still find its way to the cake. Immediately after baking, loosen the edge of the cake with a sharp knife. Let it cool down in the switched off oven. Then place in the refrigerator. When cooled and left to stand for a few hours - preferably overnight - the mascarpone elderberry crostata is also easier to cut.