Geraardsbergen matte cake (Belgium)

Preparation

• Prepare the matte filling. Bring the milk to the boil, stirring all
the time, and add the buttermilk. Leave the mixture to dry in a tea
towel for 24 hours

• Grease the matte baking tin with butter and fill with the puff
pastry. Save a piece to make a pastry lid. Press down hard on the lid
until flat and prick it several times using a fork

• Rub the dried “matte” through a sieve and add the egg yolks, sugar
and almond essence

• Beat the egg whites until stiff and fold into the “matte”.
Fill the
pastry-lined baking tins with the “matte”. Brush the edges with beaten
egg and cover with the pastry lid. Press down hard on the edges, cut
them to fit and brush the lid with beaten egg. Make a small hole in the
seam so that any remaining liquid can escape. Leave to stand for one
hour, then bake for 30 minutes at 190 °C
Leave the cake to cool on a wire rack
Baking tin: Special mould for matte cakes
Baking time/temperature: 30 min. / 190 °C