Pie with cottage cheese and eggs

[Crumbly curd cake]

Pie with cottage cheese and eggs

Category: Culinary recipes

Ingredients
Dough:
Sugar	0.5 cups
Flour	2 glasses
Margarine	150 gr.
Soda	1/2 tsp
Filling:
Cottage cheese	500 gr.
Sugar	0.5 cups
Eggs	4 things.
Vanillin

Cooking method

• For the filling, mix all the ingredients: cottage cheese, sugar, vanillin, eggs.
• 
• We mix the dry part of the dough: flour, sugar, soda.
• 
• We rub margarine into a dry mixture, pouring it immediately with this mixture, so it does not stick together immediately, the margarine can be either from the freezer or from the refrigerator
• 
• Grind margarine on a grater until fine crumbs, pour 2/3 of the part into a mold
• 
• Pour out all the filling, add the rest of the crumb.
• 
• We put in preheated to 200^aboutTake off the oven and bake for about 40 minutes.
• 
• Bon Appetit!!!

Note

There is a similar recipe on the forum. Crumbly curd cake Moderators, decide what is superfluous - delete

I love this pie! And with chocolate dough it tastes even better

Yes, yes, we also sooo like it.

I baked a pie again yesterday, laid out half of the cottage cheese, sprinkled chocolate with pieces, covered with the remaining cottage cheese, then according to the recipe, well, very tasty ...

Great cake, delicious!

Great cake, delicious!

The pie is really tasty, crumbly and curd

[Leka_S]

Leka_S!
Take thanks for the first cake with cottage cheese, which I have succeeded !!!

Good luck!

Come on ... really chtoli first?
So great that it worked out and liked it!

How many ml is a glass?

[ulaaa]

ulaaa, glass 250 ml

Alenochka, thanks for the recipe! I will definitely try !!!

[Natasha]

Natasha, I'm waiting with a report Hope you like it

I also bake this cake for a very long time. This is one of my favorites.
But!
For the curd filling, I do not just mix the ingredients, but beat the proteins separately into a strong foam and then gently and carefully mix in.
The filling is more porous and airy.
And because of laziness to wash the dishes (in this case, the grater), I just cut the margarine into pieces and knead it with a fork to the desired state.

🔗

[Svetochka]

Svetochka, thanks for the photo report Test piece

[k @ wka]

k @ wka, Galina, thanks for the comment on proteins, it will not be lazy, we must try

k @ wka, Galina, thanks for the comment on proteins, it will not be lazy, we must try

I tried once (also because of laziness) just mix everything and beat with a mixer
Firstly, it is sprayed so that then not only the mixer but also the kitchen cabinets had to be washed. And the curd filling turned out to be dense, not airy, as with whipped proteins separately.
Now I do this only.

I bought all the products for this cake, and only at home I realized that I did not have a suitable form. So I think, what if it is in a slow cooker? Has anyone tried it? Doesn't the crumb fall off it when pulled out?

[Robin bobin]

Robin bobin,
Lena, Put baking paper on the bottom so that there is an overlap on the walls. Use these edges of the paper and then pull out the cake. But something tells me that the top of the pie should be browned. You cannot do without top heating here. Correct me if you are not right.
Please write about the result, if you still decide to bake this cake in a slow cooker.

[Katya1234]

Katya1234, did not dare to experiment with a slow cooker at Christmas, baked in a wide form. The pie turned out to be smallish, but very tasty. All guests and household members were delighted). Maybe then I'll try it in a multicooker and compare.

[Robin bobin]

Robin bobin, Lena, thank you for your trust!
Cook, with pleasure for the health and joy of your family and guests!

[Katya1234]

We did not wait long - today I repeated it in a slow cooker. It's a pity, I don't have any devices now. It turned out just fine! The pie came out higher than the oven, the filling layer is thicker. Baked in the staff DD1, porridge mode 1 hour 20 minutes. The top was browned with a lid from ag. I got it without any problems, took the advice Katya1234 - baked on paper with long "ears, for which I pulled out of the multi.
I mixed the filling according to the lazy option (more precisely, the high-speed one, there was no time to beat separately), and added one less egg, since the first time the filling seemed to me thin before baking. Both options are excellent, I did not notice a fundamental difference.
Leka_s, thanks again for the wonderful recipe))). Very tasty and pretty simple).

[Lenochka]

We did not wait long - today I repeated it in a slow cooker.

Lenochka, thanks for the description of the process in the cartoon!

thanks for the wonderful recipe)))

We love him very much! Thank you!

[Leka_s]

Leka_s,
To be honest, I liked the oven version a little more - more crumbly or something. And I liked the wide and low - more of that magical delicate crisp). Something, but you can't achieve a large diameter in a cartoon)).
But my oven requires ritual dances, and there is almost never time for them. Therefore, most likely I will get accustomed to the multi-cooker option, which is also very, very pleasant).

Hello everyone! Girls, which curd is better to use?

I used a loose bazaar, but not a homemade one, but the one that is the cheapest. Everything is fine on it. and at a store, a Kuban cow, and more expensive, and for some reason I liked it less. Although, maybe it's the technology - I overexposed that time, it seemed a little dry.

Added on Tuesday 08 Mar 2016 00:24

By the way, I tried it at a party today. but with lemon filling. mmmmmmm this is something

and fat content?

I honestly don't know. Not fat-free but not very greasy either.

Thank you!)

[Robin bobin]

Robin bobin, Lena, Thank you!
Eva_Toneva, I take the store and 5% and 9% fat content, which is, but not by weight, it looks like we have bodyazh, some liquid

and fat content?

that is, instead of cottage cheese, lemon filling?

Added on Tuesday 08 March 2016 01:15 PM

instead

Yes, lemon instead of curd. I bake it all the time, with cottage cheese. Now I just wanted to try it with lemon. Advise - how to make lemon filling for such a dough? boil lemon? Just grind with sugar?

[Lena]

Lena, can try with this Lemon cream

[Alyona]

Alyona, Thank you! Great idea. I will definitely do so. But this time I just baked it with lemon and sugar, plus a little starch. Delicious)))

[Leka_s]

Leka_s, Alyonushka, thanks for the recipe. Very tasty. I baked in P2, so it's not high for me.

For the curd filling, I don't just mix the ingredients, but beat the proteins separately into a strong foam and then gently and carefully mix in.
The filling is more porous and airy.

I liked the idea, but I was too lazy to separate the whites from the yolks. Beat eggs whole. Result Thank you.

[Marina]

Marina, very glad that you liked the pie

[Alyona]

Alyona, please tell me the diameter of what shape this number of products is designed for.

[DOUGH]

Alena, thanks for the recipe. It turns out to be very juicy and tender. Complete surprise. I was afraid that the filling would not bake without starch. But everything turned out just fine. The filling is very juicy.
Did everything according to the recipe. only measured not with glasses and spoons, but translated everything into grams.
I will write here the layout in grams. Suddenly, it will be more convenient and easier for someone to cook a pie.
DOUGH
Sugar 110g
Margarine / butter 150g
Flour 250g
Soda 2g
total 512g

FILLING
Cottage cheese 500g
Sugar 110g
Eggs 4pcs 188g
total 813g

I didn't separate the eggs. I forgot that you can beat the whites separately for the splendor of the filling.
Form - ring 20cm height 6cm.
Crumb 340g
Filling 813g
Crumb 170g
When baking, the cake rose 1 cm to the edge of the form, but when it cooled down, it settled. The height of the cooled cake is 5.5cm. Crumb 1.5cm + filling 3cm + crumb 1cm.









Alyona! Thanks for the delicious recipe.

[Husky]

Husky, Lyudochka, thank you for the gram layout!
I am very glad that you liked the cake !!!