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Ingredients to a 22 cm pie dish using the it’s us miklos’ universal plus mix flour mix:
- 150 g it’s us miklos’ universal mix plus flour mix
- 90 g margarine
- 50 g powdered sugar
- 40 g orange juice
- zest of half a lemon
Cream for a 22 cm pie (or two 12-cm-pies)
- 250 g mascarpone
- 50 g powdered sugar
- 250 g cottage cheese
- zest of half a lemon
- 50 ml orange juice
- some fig jam to assemble the cake
On top as decoration:
- 3-4 pcs figs
- roughly chopped pistachio
- sliced almonds
Preparation:
- Measure the flour and the sugar into a mixing bowl and crumble it with the margarine. Add the orange juice, then knead an elastic dough.
- Roll out the dough larger than the pie dish so that the edge of the pie is high, so that more filling fits into it.
- Prick the pie crust a couple of times with a fork, line it with parchment paper, then pour some uncooked beans into it (blind-baking).
- Bake it with the beans in a preheated oven at 180°C for about 12 minutes, then remove the beans and the parchment paper and bake it 10 more minutes.
- Let the crust cool in the pie dish.
- For the cream, whisk the mascarpone with the powdered sugar, add the cottage cheese, lemon and orange juice, then mix until smooth.
- Remove the baked and cooled pie crust from the mold. Spread with some fig jam and fill it with the cream.
- Decorate the top of the cake with some figs, roughly chopped pistachio and sliced almond as desired.
Enjoy!
