Basic Mass for Closed Cake

Follow the step-by-step instructions to the end of stage 6

Use a 25 cm diameter opening mold

Place your preferred filling and cover as per stages 8 and 9

Decorate with any remaining dough and brush with egg

1,550 calories

STEP-BY-STEP

PREPARE THE TWO DOUGH MIXTURES

1

On a smooth surface, mix the dry ingredients indicated in the recipe with cold fat (butter or vegetable shortening) until you get a crumbly mixture

2

Make a depression in the center of the mixture and add water or milk

Mix the ingredients with your fingers until the dough is homogeneous

3

Gently knead

(If the recipe is for an open cake, form a ball with the dough, dust with flour, wrap in plastic film, and refrigerate for 1 hour.)

FILL THE BOTTOM OF THE OPENING MOLD

4

With a rolling pin, roll out 2/3 of the dough directly onto the bottom of the mold (if the cake is closed; to prepare open cakes, use all the dough)

5

If desired, finish opening the dough by pressing it with your fingers

FILL THE SIDES OF THE MOLD

6

Assemble the mold, placing the ring

Make small rolls with the remaining dough and arrange them around the perimeter of the mold, compressing them all the way to the edge

AVOID HAVING THE DOUGH COME LOOSE FROM THE EDGES OF THE MOLD

7

Pierce the bottom with a fork

Cover the entire dough with parchment paper and fill with cooked beans

COVER CLOSED CAKES

8

Roll out the remaining dough (1/3) onto a sheet of parchment paper, or, if preferred, between two sheets of parchment paper

9

Roll up the dough with the parchment paper in the same rolling pin and unroll it over the mold along with the filling

Remove the parchment paper, adjust and compress the edges with your fingers, closing the cake.