A simple but delicious cake recipe:
Cream the butter with the beaters of the hand mixer.
Add the egg yolks, the crème fraîche, salt and pepper, stir through. Add the flour and half of the freshly grated gouda and knead the whole thing into a smooth dough. Roll out the dough on a lightly floured work surface to a rectangle about 3 millimeters thick. Cut into 2 cm wide and 8 cm long strips with a pastry wheel.
Place them close together on a buttered baking tray. Brush the strips with beaten egg yolk and sprinkle the remaining cheese on top. Bake at 200 degrees for about 12 minutes.
The crumbly cheese pastry will keep for 4-5 weeks if packed in an airtight container.
Cheese pastry made from puff pastry tastes best fresh, but can also be kept for 3-4 days. Before serving, place in the oven at 220 degrees for about 5-8 min.
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