The curd cake is seasonal. It turns out to be incredibly light and airy. It can be served as a dessert after dinner, or just for tea.
It is necessary
- - baking dish;
- For the test:
- - flour 200 g;
- - baking powder 2 teaspoons;
- - cottage cheese 150 g;
- - milk 3 tbsp. spoons;
- - sugar 3 tbsp. spoons;
- - chicken egg 2 pcs.;
- - salt on the tip of a knife;
- - butter 10 g;
- For filling:
- - cherry 500 g;
- - cottage cheese 200 g;
- - chicken egg 3 pcs.;
- - sour cream 2 tbsp. spoons;
- - powdered sugar 2 tbsp. spoons;
- - semolina 1 tbsp. the spoon;
- - sugar 4 tbsp. spoons;
- For decoration:
- - sweet cherry;
- - icing sugar.
Instructions
Step 1
Mix flour with baking powder and salt, sift. Wipe the cottage cheese through a sieve, add milk, eggs and sugar to it, mix the mixture well. Combine the flour with the curd mass and stir until a soft dough is formed. Roll it into a layer 5-6 mm thick.
Step 2
Grease a baking dish with butter and put the rolled dough into it. Form sides 3-4 cm high. Bake the base for 10-15 minutes at 180-200 degrees.
Step 3
For the filling, take cottage cheese, rub it through a sieve, combine with eggs, sour cream, semolina and powdered sugar. Whisk everything with a whisk or blender. Wash the cherries and separate from the seeds.
Step 4
Put cherry berries on the cake, fill with curd filling and bake for 40 minutes at 180 degrees. Cool the finished pie, garnish with cherries and powdered sugar. Bon Appetit.
