Shortcrust pastry is perhaps the easiest and fastest to prepare. Various cookies are baked from it, it is an excellent base for cakes with fruits and other desserts. Try making a pie with a delicate curd cream out of it.
It is necessary
-
- For the test:
- 250 g flour;
- 150 g softened butter;
- 80 g sugar;
- the yolk of two eggs;
- a pinch of salt.
- For filling:
- 500 g of cottage cheese;
- 150 g sugar;
- yolk of two eggs
- white of four eggs;
- 100 g butter
- 80 g raisins;
- 60 g flour;
- zest of one lemon;
- 2 tablespoons of powdered sugar;
- salt on the tip of a knife.
Instructions
Step 1
Make shortbread dough. Cut the chilled butter into shavings or cubes so that it can be quickly mixed with the rest of the ingredients. Sift flour on the table with a slide, make a small depression in the center. Pour the yolks into it, add salt and sugar. Place the chopped butter around the edges of the flour pile and stir all the ingredients. Shape the dough into a ball to keep it dry, and wrap it in plastic wrap or cling foil. Refrigerate for two to three hours. You can make a shortcrust pastry in the evening and leave in the cold overnight.
Step 2
To prepare the filling, rub the curd through a sieve. Soak the raisins in hot water. In a separate container, mix half the sugar, two yolks, lemon zest, salt. Whisk all the ingredients until frothy and add to the curd. Heat the butter in a water bath, then cool it to the temperature of fresh milk and also mix with the curd mass. Add flour, swollen raisins, mix thoroughly again and let the cream stand for a while.
Step 3
Sprinkle flour on the table and roll the dough into a layer about 33-35 cm in diameter, place in a lightly greased round baking dish with a diameter of 25-26 cm and press the rim firmly. Prick the dough in several places with a fork, cut off the excess at the edges. Cut a circle out of parchment paper to fit the shape and place on the crust. Pour 1 kg of dry peas or lentils on top and bake the pie blank in an oven preheated to 220 ° C for about 20 minutes. Then remove the peas and parchment.
Step 4
Gently mix the curd mass with the whipped egg whites. Place the curd cream on the crust and smooth the surface. Place in an oven preheated to a temperature of 150-160 ° C for about 50-55 minutes. Cool the finished cake a little, remove from the mold and sprinkle with powdered sugar.
