This cake will appeal to lovers of cottage cheese and poppy. You can replace ricotta with cream cheese or quality cottage cheese. Ready poppy is easy to purchase in stores; you need to take a large detachable form for making a cake.
It is necessary
- - 430 g ricotta;
- - 340 g of poppy;
- - 100 g of butter;
- - 3/4 liter of milk;
- - half a glass of sugar;
- - 8 tbsp. tablespoons of semolina;
- - 1 egg.
- For biscuit:
- - 2 cups of flour;
- - half a glass of sugar;
- - 120 g butter.
Instructions
Step 1
Grease the pan with butter, put baking paper in it, coat the side of the pan with butter too.
Step 2
Prepare the base for the cake: chop the butter with a knife, stir with flour and sugar, set aside 3/4 cup base, put in the refrigerator. Put the rest of the dough in a mold, crush the dough, put it in the refrigerator for 1 hour.
Step 3
For the filling, combine milk and butter, add sugar, bring to a boil. Add semolina, poppy seeds, stir, semolina should swell. Then remove the filled dishes from the stove and cool.
Step 4
Mix the ricotta with 1 egg separately, add to the poppy seed mixture, stir.
Step 5
Remove the form from the refrigerator, lay out the filling, distributing it over the form. Cover with the deferred dough on top, put the mold in the oven for 50 minutes, cook at 190 degrees.
Step 6
Let the poppy cake cool, then remove the mold, put the cake in the refrigerator for 2 hours, then cut into portions, serve with tea.
