Day-and natsnitter

Ingredients for Day-and natsnitter

Instructions for Day-and natsnitter

To prepare the Day-and natsnitter recipe, please follow these instructions:

Mix all ingredients to a Lacey mass-manufactured cold for 1 hour.

Rolled out and pre-baked in roasting pan (30 x 25 cm) at 180 degrees C for about 10 minutes.

Linsedej: Crumble the fat into the flour. Add the icing sugar and collect the dough with the egg yolks. Put the dough cold, at least 1 hour.

low while the cream. Bring cream or milk and the split vanilla pod to a boil. Whip sugar and maizenamel together. Pour a little of the boiling cream/milk into egg mixture and then pour it back into the pan. Give the cream a short rehash. Take it from the heat and let it get cold.

Butter a layer of raspberry jam on mørdejs bottom, fordej the cream on top.

Roll the dough out to a square lens to suit baking pan about 3 mm thick and place the dough on top of the cream.

Bake at 210 degrees C to lens the dough is crisp and golden.

After cooling, cut the cake into strips about 20 cm in the banks and the glaseres half white and half with Brown glaze, the strips are cut now in pieces in the desired wide 4-5 cm.

Tips:
Instead of pastry puff pastry can be used as bottom.

The recipe here is composed of various items and quantity ratio of pastry, linsedej and cream may not be correct, so be aware of this when you bake, and like to write comment to quantities.