Ingredients:
– 1 cup of sugar
– 50 g of Tirolez Unsalted Butter
– 3 eggs
– ¾ cup of milk
– 2 cups of wheat flour
– ½ tablespoon yeast
For the filling
– 1 cup chopped Brie Tirolez Cheese
– 1 cup of fresh raspberries
– 4 tablespoons of red fruit jelly
For the cover light
– ¼ cup of Tirolez Unsalted Butter
– ¼ cup of sugar
– ¼ cup wheat flour
Preparation mode:
Preheat oven 180°C. In a mixer, beat the sugar with the butter until fluffy. Add the eggs one by one and continue beating. Then add the milk and flour alternating and beating non stop. Turn off the mixer and add the yeast, mix.
Grease and dust a 20 cm springform tin with butter and flour. Put the cake dough in the mold and put the spoonfuls of jam on top. Before adding the Brie cheese and raspberries, roll them in flour. This will keep them on the surface and not sink to the bottom of the cake. After passing in flour, splash the cheese and raspberries over the dough.
Farofa: put all the ingredients in a bowl and, with your fingertips, pinch the butter with the sugar and flour until it becomes a farofa.
Place on top of everything and bake for 40 minutes or until you do the toothpick test and it comes out clean. After ready, wait to cool down and serve.
Servings: 6
Preparation time: 1 hour
