We invite you to prepare an interesting version of a traditional German pie from the Thuringian region. You will not resist the sweet yeast dough, cottage cheese layer, fruit and sour cream pouring - it's such a delight!
It is necessary
- For the test, take:
- - flour - 330 grams;
- - milk - 130 milliliters;
- - butter - 80 grams;
- - sugar - 50 grams;
- - one egg;
- - dry yeast - 10 grams;
- - salt, grated lemon zest.
- Take for the curd layer:
- - cottage cheese - 500 grams;
- - flour, sugar - 80 grams each;
- - milk - 130 milliliters;
- - one egg;
- - lemon juice, dark rum - to taste.
- For the fruit layer:
- - plums - 600 grams.
- For filling you need:
- - fat sour cream - 500 grams;
- - sugar - 50 grams;
- - flour - 30 grams;
- - two eggs.
Instructions
Step 1
Prepare the dough. Pour milk into a ladle, add sugar, add butter, put on the stove, bring until the butter dissolves. Remove from heat, let cool to room temperature. Enter yeast, mix. Add lemon zest, salt, egg, whisk. Gradually add the sifted flour, knead the dough - it should be soft.
Step 2
Place the dough in a bowl, cover with plastic foil, and put in a warm place. In an hour and a half, the dough will double in volume.
Step 3
Prepare a curd layer. Combine all ingredients, mix until smooth. Cut the plums into quarters and remove the seeds.
Step 4
To pour, whisk sour cream with chicken eggs, sugar and flour with a whisk.
Step 5
Remember the dough that has come up, roll it into a layer, put it on a baking sheet, making a small side. Put the curd mass on the dough, plums on top. Pour over the sour cream and egg mixture.
Step 6
Place in the oven for fifty minutes. Bake at 180 degrees. The fill should set well. Serve the Thuringian plum pie warm with tea.
