Dough
3 cups of wheat flour
1 cup of butter
1/3 cup of milk
1 tablespoon of active dry yeast
1 teaspoon of salt
1 egg
Filling
3 tablespoons of chopped cilantro
3 tablespoons of olive oil
1 kg of beef cubes
5 tomatoes, peeled and diced
4 cloves of garlic, minced
1 large onion, finely chopped
250g cream cheese (1 cup)
Salt and black pepper to taste
Topping
4 egg whites
1 pinch of salt
Accessory
27cm springform pan
Dough
3 cups of wheat flour
1 cup of butter
1/3 cup of milk
1 tablespoon of active dry yeast
1 teaspoon of salt
1 egg
Filling
3 tablespoons of chopped cilantro
3 tablespoons of olive oil
1 kg of beef cubes
5 tomatoes, peeled and diced
4 cloves of garlic, minced
1 large onion, finely chopped
250g cream cheese (1 cup)
Salt and black pepper to taste
Topping
4 egg whites
1 pinch of salt
Accessory
27cm springform pan
Preheat the oven at high temperature
Mix and knead the ingredients until homogeneous
Grease the springform pan with the dough
Cover with aluminum foil and fill with beans
Bake for 20 minutes
Remove the foil and beans, and bake until lightly golden. Reserve
Filling
Cook the tomato, onion, garlic, cilantro, and olive oil over low heat for 15 minutes
Blend in a blender
Return to the pan, add the beef, and cook over high heat until tender
Season with salt and black pepper to taste
Fill the cake with the mixture and spread the cream cheese on top
Topping
Beat the egg whites with salt until fluffy
Cover the filling with the egg whites
Bake until the topping is golden, and serve.
