Desserts

My recipe for "Kez Kukhn"

1) For the cake base:

I put down a sheet of baking paper, which I grease before adding the cake base, then

* either you make the dough yourself (200g flour, 120g softened butter, 70g sugar, a small egg: you mix and knead, you make a ball resting for 1 hour in the fridge);

* either you buy a packet of speculoos or petit-beurre biscuits

that you crumble and arrange on the bottom of the mold;

* either you use shortcrust pastry.

2) 250g of Saint Florentin type cheese, 500g of white cheese and 250g of crème fraîche.

You mix and add: 200g of sugar, 2 sachets of vanilla sugar, 50g of flour and 4 egg yolks. You mix well.

Whisk the 4 egg whites until stiff peaks form and gently fold them into the batter.

You pour it into the (top) mold.

Place everything in the preheated oven:

3 steps: 20 minutes at 180 degrees, 20 minutes at 150 degrees and 20 minutes at 130 degrees. You can brown the top with a beaten egg and 15g of icing sugar: 3 minutes under the grill.

Two possible presentations

- as in the recipe, a layer of dough underneath and another layer of dough underneath the filling (bottom photo)

- Place the apple, raisin, jam or apple or apricot compote mixture in the middle of the dough and roll it up.

The "Vinter" compote

A festive meal often ended with this compote, known as a winter compote, but which is enjoyed on countless occasions.

Ingredients: all the dried fruits you like: apricots, prunes, raisins, sometimes dried figs, apple cut into small wedges, pieces of lemon with the peel which will candy...

In a large pot of water, you put all these ingredients to "cook" over low heat, with cinnamon and the aromas you like (orange blossom, vanilla).

The water will take on the color of the dried fruit.

It's ready in 30 to 40 minutes.