Vanilla Hearts in a Pan
VANILLA HEART IN A PAN
Don't miss the world's best rhubarb cake <click (you can change to berries or apples) with almond paste and browned butter, the world's best cake!
Shortcrust pastry:
450 g soft butter
10 dl wheat flour
3 dl granulated sugar
2 tbsp vanilla sugar
1 tbsp baking powder
Filling:
5 dl creme fraiche
4 eggs
3 dl granulated sugar
1 tbsp vanilla sugar
Do this:
1) Set the oven to 200 degrees. Mix all the ingredients for the shortcrust pastry in a food processor, or just do it by hand.
2) Take half of the shortcrust pastry and press it into a baking pan. You can use the regular original pan in the oven which is about 30X40 cm. I used one that was a little smaller so that the cake was a little higher.
3) Mix all the ingredients for the filling and pour it over the flattened shortcrust pastry.
4) Then crumble the rest of the shortcrust pastry on top of the filling. Put it in the oven for 30 minutes. The filling will still be a little "wobbley" when it is taken out of the oven, but let it cool down and it will solidify just right. Dust with some icing sugar. Eat and enjoy for all you are worth.
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