Swiss Wine Cake

Ingredients:

For the test:

• Wheat flour – 250 grams
• Baking powder - 1 pinch
• Butter – 125 grams
• Sugar – 30 grams
• Milk - 1 tablespoon
• One egg yolk
• A pinch of salt

For the filling:

• A tablespoon of flour
• Sugar – 80 grams
• Cream – 1 tablespoon
• White wine – 1 glass
• A little butter
• A pinch of powdered sugar

Preparation:

1. Let the butter melt at room temperature. We don't need clarified butter.
2. In a large bowl, combine the sugar and butter, add a tablespoon of milk, and the egg yolk. Mix well, then add the flour mixed with salt and a pinch of baking powder. Work with your hands until the dough has a shortbread texture. It shouldn't become smooth, or the pie will be tough. Form into a ball, wrap in foil, and store in a cool, but not too cold, place. If you refrigerate the dough, it will harden and you won't be able to roll it out.
3. Using a rolling pin, slowly stretch the dough; it will tear, so you'll have to work hard. You can cut a template of your baking pan out of parchment paper to help you determine the size of the dough.
4. Transfer the dough into the pan directly on the parchment paper, lifting its edges.
5. Sprinkle the inside of the pie with sugar, pour in white wine, cream, add a pinch of powdered sugar and mix well.
6. Bake for 20 minutes at 240°C (450°F). Remove from oven, add the shaved butter, then the flour, and whisk gently. Continue baking for another 10 minutes or until done.
7. Remove from the oven, let cool slightly on a wire rack, and remove the paper. Serve the Swiss wine cake warm or cool. The baked caramel will be sticky.