| How To Cook: |
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1. Sieve the flour and a pinch of salt, and then rub in ½ pound butter with the fingertips until the mixture is like fine breadcrumbs. Add the grated cheese and the water.
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2. Knead lightly to make smooth dough and let it rest in a cool place for at least 3 hours.
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3. Roll it out thinly and cut 3 rounds 9 inches in diameter, using a cake tin or plate as a cutting guide.
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4. Put on a baking sheet and bake in a moderately hot oven (425°F) for 10 - 15 minutes.
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5. Remove the rounds carefully with a palette knife and let them cool on a rack.
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NOW MAKE TWO SEPARATE FILLINGS:
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1. Mix the Danish Blue cheese and the remaining butter to a soft consistency.
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2. Soften the cream cheese with a little cream and add a pinch of salt-the mixture should be soft enough to pipe.
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3. Spread the Danish Blue mixture on one layer of pastry.
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4. Spread the second layer with half the cream cheese filling and place on the first round, and then put on the third pastry round.
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5. Pour the remaining cream cheese mixture into a forcing bag fitted with a fairly large plain nozzle and decorate the top and sides of the gateau.
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