The Toorbakook curd-peat cake is an incredibly tasty delicacy from Estonian cuisine. It is prepared simply, it turns out delicate pastries for tea. On the second day after cooking, the cake becomes even tastier, so do not rush to deal with the delicacy on the first day.
It is necessary
- - 500 g of cottage cheese;
- - 400 g of wheat flour + 3 tbsp. filling spoons;
- - 350 g of sugar;
- - 250 g butter;
- - 100 g sour cream;
- - 4 eggs;
- - 4 tbsp. spoons of cocoa powder;
- - a bag of vanilla sugar.
Instructions
Step 1
Take the butter out of the refrigerator a couple of hours before making the cake and leave it at room temperature. Then add 150 g of sugar to the softened butter, grind well. Add flour and cocoa powder, grind into crumbs again. Cover the form with parchment, pour half of the resulting crumbs into it.
Step 2
Prepare the filling. To do this, mix the cottage cheese with the remaining sugar (200 g), sour cream, beat in the chicken eggs. Beat the mixture on a slow speed in a food processor, then add the vanilla sugar, add 3 tbsp. tablespoons of flour. Instead of flour, you can add the same amount of starch to the filling.
Step 3
Put the resulting curd filling on top of the chocolate chips, pour the rest of the chocolate chips on top.
Step 4
Bake Toorbakook peat baked cake at 190 degrees for 45 minutes. Then cool the cake completely without removing it from the mold. All that remains is to cut the finished baked goods into portioned pieces, then serve with tea or coffee. This cake will appeal to all lovers of baking with cottage cheese.
