- Flour - 50 Grams
- sheet short pastry - 500 Grams
- Bacon - 200 Grams
- Cheese Cheddar - 85 Grams
- Eggs - 3 pieces
- Thick cream - 285 milliliters
- Almond - 1 teaspoon
1. Leave the dough to soften at room temperature, so that it does not crack when rolling. Lightly sprinkle the flour with a rolling pin and a work surface. Roll the dough. 2. Vestel the bottom and sides of the dough pan. Remove excess dough with the help of table scissors. 3. Preheat the oven to 200 degrees Celsius. Cut a large piece of parchment paper, cut out a circle. Pour it onto the dough in the form. Top out the ceramic beans, more to the edges, to support the walls of the cake. Bake in the oven for 15-20 minutes until the sides become firm and crispy. Remove from the oven, carefully remove the ceramic beans and parchment paper. Put the dough back into the oven and cook for 5 more minutes until the sides and the bottom of the dough blush. 4. Reduce oven temperature to 150 degrees Celsius. Heat the frying pan and fry the bacon until golden brown. Sprinkle the bottom of the cake with bacon. Sprinkle with grated Cheddar cheese. Mix eggs, cream and almonds and put them on cheese. Bake for 30-35 minutes. Remove and allow to cool for 10 minutes.
Servings: 8