3. In a larger bowl mix the flour and the baking powder.
Then add the butter, cocoa powder, sugar and milk.
4. Using hands form a firm ball.
Place the dough ball into a fridge for at least 1/2 hour (it gets firmer when cooled).
(Update: Though putting the dough into the fridge worked for me, I later found out that it gets so much easier if you put the dough into your freezer for an hour or two – the dough gets much firmer and easier to grate.)
5. Now let’s make the cream cheese filling.
In a bowl of your electric mixer place the cream cheese, sugar, egg yolks, lemon zest, vanilla sugar and the corn starch.
Beat on medium speed until smooth (about 2 minutes).
6. In a separate bowl beat the egg whites until the mixture holds stiff peaks.
7. Mix the cream cheese mixture with the whipped egg whites gently.
8. Remove the dough from the fridge.
Cut it in two halves.
Grate the first half of the dough in the pan.
9. Now spread the cheese filling over the dough evenly.
10. And grate the second half of the dough over the top.
11. Bake for about 45-50 minutes.
Remove from the oven and let cool.
Don’t worry if the cake still wobbles a little when shaking a pan gently. It should be that way.
For even though the center may not look fully baked, once it cools it will firm up and be the correct consistency.
The great thing about cheesecake is that is stores very well and can also be frozen for several months.
P.S.: Writing this post and going through all those pictures made me so hungry for the cake again I had to arm myself like this.
I have stumbled across this wonderful recipe on Foodgawker.
The little cuties looked very yummy, fun to make and their individual serving size seemed to make them perfect for sharing.
I opted for an apple filling (instead of the grapefruit one) because it’s my favorite these days. I just love that wonderful moment when apples become hot and intimate friends with cinnamon!
Of course, to satisfy my curiosity I went searching for where the word gallete came from and what it meant.
No surprise dear friends, it comes from French.
Galette is a general term to designate various types of flat, round or freeform crusty cakes. There are two most famous galette types – the galette des Rois (King cake) and the Bretton galette which is a a large, thin buckwheat flour pancake.
To make the pastry you need:
2 cups (260 grams) all-purpose flour
1 teaspoon salt
2 teaspoons granulated sugar
1 cup (230 grams) cold butter, cubed
1 teaspoon vinegar
1/2 cup (120 ml) milk
To make the filling you need:
4 large apples; peeled, cored and sliced (or cut into cubes)
1/2 cup (110 grams) butter
4 tablespoons granulated sugar
2 teaspoons cinnamon
1. Preheat an oven to 356 F (180 C).
2. Line a baking sheet with parchment paper.
3. In the bowl of an electric mixer combine the flour, salt, and sugar.
4. Add the butter.
5. Pulse until the mixture resembles coarse crumbs.
6. Then sprinkle the mixture with the vinegar and add milk gradually.
Pulse for about 4 more minutes until the mixture becomes smooth.
7. Place the dough on a well floured surface and form a ball.
If the dough is too sticky keep adding flour.
8. With a floured knife keep cutting the dough in halves until you have 16 even pieces.
9. Shape the pieces into balls and put them in a refrigerator (the dough is easier to work with when cooled).
10. Melt the butter and sugar in a large skillet over medium heat. Stir frequently for about 2 minutes.
11. Add the apples.
Stir frequently, for about 4-5 minutes, until they just start to turn tender.
12. Sprinkle with cinnamon.
Toss the mixture gently and cook over medium heat for additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.
Place the apples on a plate.
13. Remove a ball from the fridge and roll it out into a 5-inch (13 cm) circle (remove one ball from the fridge at a time).
Place about 2 tablespoons of the filling in the center of the circle.
14. Fold the edges of the dough over the filling in a crimped pattern, leaving the center uncovered.
15. Gently, but firmly, push down on the crimped edges to help prevent the crust from opening up during baking.
16. Place the pastry on the baking sheet.
Brush with melted butter.
17. And bake for about 30 minutes or until golden brown.
Remove from the oven and let cool.
This recipe was adapted from the blog of “LaFujiMama” .