Pascal with cream

Dough ingredients:
7 egg yolks
1 egg
1 kg of flour
300 g of sugar
200 g of butter
250 ml of milk
50 g yeast
vanilla
rum essence
a pinch of salt

Filling ingredients:
1 kg of heavy cream
5 egg yolks
300 g of sugar
100 g of raisins
lemon zest
orange zest

Pascal with cream

Preparation:

Place flour in a bowl. Dissolve the yeast with a little warm milk and pour into the middle of the pile of flour. Mix egg sugar until the sugar is dissolved, then poured into yeast and mix. Add little by little melted butter and knead until it becomes a smooth dough. Allow to rise for about 1 hour.

The dough is divided into three approximately equal parts. From one side spread a sheet the size of tray in which will bake the cake. Grease the tray well with butter and place the sheet of dough. From the other two sides stretch cords, which intertwine around the edge of the tray.

For the filling mix well egg yolks with the sugar, then add cream, raisins, lemon zest, orange zest and a few drops of rum essence and mix. Pour cream into the tray over the dough.

Bake in hot oven for 45-50 minutes. Slice only after cooled well.

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