Cake-cheesecake with lemon and white chocolate

Description

Rich yeast dough, but the taste is something between a shortbread and puff. The filling of Manne cream lemon and white chocolate. And in the end of the song is a cloud of meringue. Great ending, and maybe the beginning of new year's eve!

Ingredients

Flour

150 г
Semolina

2 ст. л.
Sugar

75 г
Chicken egg

1 шт
Milk

50 мл
Yeast

15 г
Salt

1 щепот.
Milk

300 мл
Semolina

45 г
Sugar

20 г
Yolk egg

2 шт
White chocolate

100 г
Lemon peel

1/2 ч. л.
Corn starch

2 ст. л.
Condensed milk

50 г
Egg white

2 шт
Powdered sugar

1 ст. л.

Cooking

So, first the crust. In warm milk dissolve 1 teaspoon of sugar of total amount, crumble the yeast, add 1 tbsp of flour from the total quantity. Stir and leave for 15 minutes in a warm place to activate the yeast.

Sift flour with salt. Add the remaining sugar and semolina, mix well. Cold butter cut into pieces and grind into crumbs with the flour mixture.

In flour a little to break the egg, pour in the yeast mixture. Gather the dough into a ball. Wrap in cling film and put it in cold for 2 hours. In this recipe I use semolina TM "Mistral". It will help to make the Foundation more crumbly.

While the dough is "frost", prepare the filling. Milk bring to the boil, a thin stream pour semolina and cook a thick porridge. Add sugar, lemon sugar (or lemon zest) and the white chocolate. Stir to dissolve the chocolate. Leave to cool. To prepare the filling, I also use semolina TM "Mistral".

After the allotted time to release the dough from the film. Spread into the prepared baking dish, spread the diameter and shape of bumpers. Often prick with a fork. I baked the pie in a slow cooker, so I leave "allowances" of baking, to make it easier to get the finished product.

In porridge add 2 egg yolks, condensed milk and 2 tbsp corn starch. Beat.

Spread the filling on base and bake in the oven at 160 degrees until almost cooked. The middle is a little watery.

While the pie is baked, beat well-chilled 2 egg whites 1 tbsp powdered sugar until stiff peaks.

Spread beaten egg whites over the pie, return the product in the oven for another 10 minutes, until meringue is lightly browned.

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