Emperor-Neapolitan pie (sønderjysk)

Ingredients for Emperor-Neapolitan pie (sønderjysk)

Instructions for Emperor-Neapolitan pie (sønderjysk)

To prepare the Emperor-Neapolitan pie (sønderjysk) recipe, please follow these instructions:

Flour and half of the butter, water and rum mixed to a smooth mass. Let the dough rest cold ½ hour. Then roll it out and put the rest of the butter in thin slices (use possibly a cheese slicer to cut the butter out with). Fold the dough together and roll it out again. This is repeated a few times in which the dough again added cold. If the dough has not absorbed the butter, repeat the process. Rolled thinly and placed in well oiled tart molds. Bake immediately. Baking time depends on the thickness of the rolled bases. Bake at 250 g in approximately 10 minutes.

Cream: Plums, sugar and vanilla with the boiling milk, and stir the cream gets a rehash, in which the macerate isinglass whipped i. Whipped regularly during cooling. Finally stir in the whipping cream.

Combine with cream and sveskemos and a bit of cream foam. Garnish with the rest of the cream skimmed and individual, never boil them to death little prunes on top.

Tips:
Prunes was formerly widely used in cake baking, and there were also developed less demanding cakes, which they had concluded.