Spring cakes
Spring cakes
For 12 pcs
PREPARATION: about 50 mins
COOLING TIME: about 40 mins
BAKING TIME: about 25 mins
Ingredients
DOUGH
– 150 g Swiss brown flour
– ¼ TL salt
– 50 g Sbrinz AOP, grated
– 75 g cold butter, in pieces
– 2 tbsp white wine vinegar
– 0.5 dl water
TOPPING
– 200 g prepared broccoli, coarsely chopped
– 120 g shoulder ham, coarsely chopped
– 50 g Sbrinz AOP, grated
– 2 bunching onions, cut into thin strips
– 1 tbsp thyme leaves
– Salt, pepper
GLAZE
– 1.5 dl milk
– 100 g crème fraîche
– 1 tbsp corn-starch
– 2 eggs
– Salt, pepper, nutmeg
– For 1 muffin mould with 12 cavities approx. 7 cm in diameter
– Butter to grease mould
Preparation
DOUGH
Mix flour, salt and Sbrinz. Add butter and rub into a crumbly mixture. Add vinegar and water and quickly join together to form a smooth dough, without kneading. Cover dough and put in fridge for 30–40 mins.
TOPPING
Mix broccoli with other ingredients.
GLAZE
Mix all ingredients together well.
MOULDS
Roll dough out rectangularly on a slightly floured surface, cut into 12 squares of about 10 cm per side, place in pre-greased cavities, press down gently and prick with a fork. Spread topping and cover with glaze.
Bake for 20–25 mins on the lowest rack of an oven preheated to 210°C.
