White Cheese Cake with Rusk Flour

Name: White Cheese Cake with Rusk Flour
Yield: 6
Ingredients: 200 g of rusk flour; 100 g of softened butter; Filling; 300 g of fresh white cheese; 1 package of cream cheese (150 g); 3 eggs (whites and yolks separated); 1/4 cup of toasted and chopped almonds; 12 green olives, pitted; Salt and pepper to taste; 1 tablespoon of chopped fresh parsley

1
200 g of rusk flour
2
100 g of softened butter
3
Filling
4
300 g of fresh white cheese
5
1 package of cream cheese (150 g)
6
3 eggs (whites and yolks separated)
7
1/4 cup of toasted and chopped almonds
8
12 green olives, pitted
9
Salt and pepper to taste
10
1 tablespoon of chopped fresh parsley

Ingredients

1
200 g of rusk flour
2
100 g of softened butter
3
Filling
4
300 g of fresh white cheese
5
1 package of cream cheese (150 g)
6
3 eggs (whites and yolks separated)
7
1/4 cup of toasted and chopped almonds
8
12 green olives, pitted
9
Salt and pepper to taste
10
1 tablespoon of chopped fresh parsley

Directions

1
In a bowl, combine the rusk flour and butter; mix well
2
Distribute in an 18 cm diameter cake pan with removable sides, compacting the dough at the bottom and sides
3
Cover and refrigerate for one hour
4
Filling
5
In a bowl, mash the white cheese with a fork; mix in the cream cheese, yolks, almonds, olives, salt, pepper, and parsley
6
Beat the whites until fluffy and gently fold into the filling
7
Place on top of the dough and bake in a preheated oven at 160°C for 50 minutes or until golden.