The pie consists of a thin curd base and filling. Slices of tangerines, which are included in its composition, bring a bright and juicy note, and cottage cheese and sour cream add tenderness and piquancy.
It is necessary
- For curd dough
- - cottage cheese 150 g
- - wheat flour 230 g
- - refined sunflower oil 4 tbsp. l.
- - granulated sugar 2 tbsp. l.
- - chicken egg 1 pc
- - baking powder 5 g
- For filling
- - cottage cheese 500 g
- - tangerines 0.5 kg
- - lemon 1 pc
- - sour cream 25% 150 g
- - baking powder 5 g
- - butter 100 g
- - granulated sugar 100 g
Instructions
Step 1
To prepare the curd base, combine the chicken egg with sugar. Add sunflower oil and cottage cheese. Mix thoroughly using a mixer.
Step 2
Pour baking powder into flour and sift together through a sieve. Then combine with the mixture from a mixer and knead an elastic dough.
Step 3
Line the baking pan with oiled paper or foil. Place the dough into the mold, form sides from it and level it. During the preparation of the filling. Place the curd base in the refrigerator.
Step 4
For the filling, peel the tangerines from the peel and white "strings". Divide into slices, which are cut in half.
Step 5
Squeeze the juice out of the lemon. Grate the lemon zest with a fine tooth.
Step 6
Beat eggs in a mixer, gradually adding sugar. Add lemon juice and zest and beat for a while.
Step 7
Mash the curd with a fork, bring the butter until soft. Add cottage cheese, butter, sour cream and baking powder to the mixer. Whisk everything together for about 4 minutes.
Step 8
Place the chopped tangerines in the whipped mixture and mix gently. Pour the filling into the curd base and on top, pressing a little, lay out the whole slices of tangerine, as a decoration.
Step 9
Preheat the oven to 180 ° C, place the pie in it and bake until cooked for 55-60 minutes. Sprinkle the finished and cooled cake with icing sugar.
