Grate the second dough log on the coarse side of a grater for flossy
flakes. When the inside of the box grater is two-thirds full, lift the
grater off and start a new pile so the flakes don’t get compacted.

Pick up handfuls and, starting around the edges first, place gently
and evenly on the top. Let it fall from your hands and remain fluffy.

Even out the grated dough with light fingers, but don’t compress –
it will settle when baking. Place on the preheated tray in the oven.

Bake for 45–50 minutes until the top is toasted sandy brown. Cool
for 30 minutes before unmoulding. Sprinkle a few salt flakes on top.

Always perfect with ice cream.