in Switzerland

Neuenburg Nidlechueche

updated

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Ingredients for 1 servings:

  • 250 g flour
  • 100 g sugar
  • 125 g butter, cold, in pieces
  • 1 egg(s) (class M)
  • 1 ½ tbsp water
  • 1 pinch of salt
  • 500 ml cream
  • 4 eggs (class M)
  • 100 g sugar
  • 2 tbsp flour
  • 3 tbsp lemon juice
  • 1 pinch of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

easy and fast

Knead all the dough ingredients together. Roll out to slightly larger than the base of a 25cm springform pan. Place the dough in the springform pan and raise the edges about 2.5cm. Refrigerate for 30 minutes. For the icing, whisk everything together. Then pierce the cold cake batter several times with a fork and pour the icing into the pan. Bake in the oven at 180°C (top/bottom heat) for 40 minutes, then let it cool on a wire rack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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