Curd sour cream with berries

Nelechka! I'm running! Very tasty! Mine were sloupassed easily and imperceptibly right hot, which, of course, was screwed up. We must be patient. Definitely!

Nelechka, thank you !!!!

[Ritulya]

Very tasty!

Ritulya, super turned out. Did you do the full portion or half?

[Dasha]

Dasha, when I bake curd pies in a multi, I put a silicone mat on the bottom, and I let it freeze well, ready. Then I turn it over to a double boiler, and quickly onto a dish. It always works out fine!
Marinathanks for stopping by! I think you will like it!
Ritusya, thanks for the photo, thanks for taking the trouble to write! Watching baked in a Turtle? Did you bake a full portion or reduce it?
The color turned out to be beautiful, the Tortilla did great! And the fact that they ate hot - tell them badly next time, let them endure!

[Natalia K.]

Natalia K., Natus, everything is according to the rules, but half of the fill remained. We must now adapt it somewhere. Such a lush, solid fill, but will probably shrink until morning.
nila, Nelechka, I will say, but it was bursting with something like ... Very good! But for me, you have to be patient and wait until it cools completely.

We must now adapt it somewhere.

Do another one

Do another one

Rita, you can make a casserole from a filling, pour and bake without dough, you can even add berries.

[nila]

nila, I report! Made with raspberries.

Vkusnooooooooo !!! We very rarely eat cottage cheese - we are not accustomed, but here we got it for dinner!

[Elena]

Elena, thanks for the report and the photo! I hope that now cottage cheese, albeit in this form, will be a frequent guest on your table!

[Nelechka]

Nelechka, here's another buy a cow !!!!!!!!!

dream - how to retire, buy a cow

[nila]

nila, Nelechka, and I just put it in the oven. I'm waiting. And I write without a report, because I also have a little fill left. I decided to share what I did with the rest. Poured into a cup and micra for 5 minutes. Vkuuusnoooo!
You just need to cover, it splashes.

[Nelya]

Nelya, that's as promised. Did half the portion.
Photo from the phone, I immediately apologize for the photo

[Elena]

dream - how to retire, buy a cow

Elena, such dreams must definitely come true!
Svetlana, I'm waiting for a report on the sour cream itself. But for sharing how to use the extra fill - special thanks!
Putting in the micra as simple as
Nataliya, what kind of zholtenky pie you have turned out, and even on such a beautiful plate.
Probably did the filling on the domestic eggs?
Thank you for the photo!

Nelechka, here he is!
Only in the oven overexposed, the cottage cheese in the dough turned out to be a little harsh.But the filling is gorgeous !! The kids checked it out.
It seems to me that you can make salty fillings on this cake, for example, with dill. And instead of berries, mushrooms, fish, or what else to put. But this, of course, will no longer be "Curd sour cream with berries"

Yes you are right. On this test, you can make not sweet fillings. The dough itself, in the finished crust, turns out to be very tender.
And there is already room for imagination.
I also look like it can be added to the recipe, about sugar now I'm going to make a postscript

Probably did the filling on the domestic eggs?

I didn't do it on ordinary eggs. I just baked the cake with a flip, so it turned out golden on both sides

Small girl, urgently! Should the crust be browned? I have run out of baking time and the top is completely white. What to focus on when ready?

Checkmark, it's probably too late. I just went to the forum, did not immediately see it.
The crust is not necessarily rosy.depends on the cottage cheese, and on where you bake it. You can navigate along the edge, side, dough. But it is not always visible either, the filling rises up and often covers the entire side.
I have silicone molds, and I slightly pull the edge of the mold away from the workpiece.
And so I am also guided, if the filling has thickened, grabbed well, then the dough should be ready.

[Nelya]

Nelya, baked well! The side is ruddy. Now standing in the oven, cooling down. I'll report back tomorrow.

Gala, and it could not be otherwise! I'm waiting for the report)

Nelichka, take the report:

Of course, I overexposed him. The sides turned out to be rough. But now I know exactly what it should be and how much to keep it.
Thanks again for the recipe!

[Nelichka]

Nelichkaand I am with a report. I made a double portion, baked two in turn in Tartillka. I have forgotten a lot of berries, so this is the color. The family eats up the second piece and demands more for tomorrow. Priyam demands! Here is my family))) demanding))) I will bake in the form in the oven, so that there is a place for him higher, in Tartillka everything rests against the lid.



its lower part ... back)))) I turned it over onto foil, and then onto a plate







Blueberries colored everything))))



Thank you, Nelichka, for the recipe. Delicious!

Gala, Lena! Thanks for the report and for the photos of your sour cream!
I am very pleased that you liked the recipe!
Checkmark, yes, it is clear that she overexposed the pie. But never mind, next time you will know your time better.
Helen, it's so good that the family demanding eats with such an appetite. It's a pleasure to cook such a tasty treat - quickly and useful! You can have more berries, only the taste is better! And Tartillka is smart, she copes well with such pies, only, it's a pity that she turns out to be small.

[Nelya]

Nelya, photo, unfortunately, no. We ate the whole pie, it turned out very tasty and tender, especially the filling! mmmm this is so delicious!
She baked a pie with wild strawberries. real cottage cheese and sour cream, from the market, homemade eggs. I baked in the princess, I was afraid that it would burn, the cake did not burn, but I overexposed it. It's better to bake it in the oven.
Thank you very much for the recipe! I will buy more cottage cheese and will bake, everyone liked it very much!

[Marina]

Marina, thank you for the report! It's very nice that all your family liked the cake! And even with homemade sour cream and homemade cottage cheese. Are field strawberries strawberries?

[Nelya]

Nelya, Nelechka! Thank you very much for a delicious and easy-going pie!
Yesterday I baked in the evening, in the morning we finished eating everything! baked in the Princess, and for half an hour the top was slightly fried, it was necessary to turn it off early, I replaced the flour in 3 tbsp. I added cherries and, in my opinion, it would not be bad to grind the bottom of the pie with starch, although it was not wet at all, well, I put a little more sugar.
Who has not tried it yet, I recommend it!

[Vika]

Vika, in the Princess you have to adapt, because each princess bakes in her own way. If you kept 0 minutes at full power, then of course it is too much.
My Princess does not have a strong disposition, and then I baked at full power for 10 minutes, and then reduced the power and baked for 15 minutes at a lower power. Perfectly cooked!
Didn't understand what you substituted for flour? Probably starch?
Thank you, Vikulya, for the detailed report and for the advertisement!

Nelechka, thank you very much! We liked it very much! I also have some meadow strawberries right with sepals.
I baked in the oven, at first I was a little stunned when I saw how the filling rose! But the trick did not work, then everything settled anyway, although it cooled in the oven.
By the way, 50 minutes was too much time for me.

[Nelya]

Nelya, the field seems to be correctly called strawberries, and garden strawberries
Well, I have a field, strawberries or strawberries, it is not liquid, it behaves well in baking, does not spread.
Vika, I also baked in the Princess, but how much I cannot say. I turned it on for 5 minutes, then turned it off for 2 minutes. I think that it was turned on for no more than 20 minutes. Next time I will keep it less or bake in the oven.
Marina, and my fill rose to the very lid and did not settle, it remained so lush.Straight airy, like whipped cream, delicious.

[Marina]

Marina, after the Princess got up and didn't settle?

[Daria]

Daria, the filling in the Princess rose to the lid, I did not bother the cake and brought it out into the cold. The cake cooled down in the mold, easily removed, but the airiness of the pouring remained.

Marina, all that grows in our garden is called strawberries. Well, they call the strawberry that grows in the forest. True, strawberries have not grown for centuries, we do not have forests. We are a steppe zone, we only have plantings.
The pouring rises in any way, especially if the cake is baked in the oven. After turning off, when standing and cooling, it may fall off. And sometimes it doesn't fall off. It probably depends on many factors, I did not catch them. Most likely the quality of the cottage cheese itself, sour cream.
Yes, and you cannot worry once again until it cools down well.
I have a sour cream in the photos that was baked in the Princess. Also, when I opened it, the fill rose under the very lid. But I had a lot of that filling, there you can even see somewhere how it began to pour out a little from the form. But I also took cottage cheese almost twice as much as according to the recipe. Where it is slightly baked, it is near the junction of the lid with the body. I noticed that it was in that place that it was hotter most quickly. Sometimes even a form or parchment has to be turned.
It rose well, while it was brought out into the cold hot, the mold held on, but when I came to pick up the cooled one, then I saw that the filling slightly settled.

what did you replace flour with?

I beg your pardon .. did not finish writing. Added 3 tablespoons of pudding, as it is recommended in German recipes. Quark - soft cottage cheese, eggs, sugar and vanilla pudding
yes yes, be careful with the Princess

that no more than 20 minutes I had it turned on.

In my opinion, you don't need to touch 10 minutes, the next 10 minutes on-off for a couple of minutes and turn off everything until it cools completely.

My question is: is there no sugar in the dough at all?
Isn't it bland?

[Nelechka]

Nelechka, girlswhat do you think, what if sour cream well, or at least a part) in the fill to replace the classic although, in this case, yogurt with additives, especially in the form of berries), too, I think, would be quite suitable yogurt?

Will the taste suffer a lot?

cottage cheese 150 gr (I have 300 gr)

Nelechka, that is, the amount of cottage cheese can easily be changed without compromising the taste?

[Innusechka]

Innusechka, feel free to replace it with yogurt, everything will work out.
I generally had 80 grams of cottage cheese for filling. So I added kefir and instead of 1.5 tbsp. tablespoons of flour, put 2.5 tbsp. l. starch. Everything worked out

nila, please pay attention to my question about sugar in the dough! Is it necessary or not?
In answer 63, you wanted to add a note about sugar - where did you want to add it? But nothing new appeared in the recipe ...

[an_domini]

an_domini, Olga, while Nelya is silent, I'll tell you about my impressions. Yes, the bottom cake looks bland, but not critical. When I was kneading, I also paid attention to this, but decided to observe the "purity of the experiment."
Next time I'll try adding some sugar.
If you make unsweetened filling, then you can use a little salt. It seems so to me...
Nelya, sorry for the ranting!

Marina, thank you very much!
I still added a little salt to the dough. A. Seleznev, our chief pastry chef, advises adding to any dough (not to a biscuit, of course). But he explains this precisely by the work of salt with sugar in the dough, but there is no sugar here, so I started thinking ...

[Olga]

Girls, I'm sorry that I'm just now answering. After all, our day starts an hour later. While in the morning I went out for tests, and I just went home.

to my question about sugar in the dough! Is it necessary or not?
In answer 63, you wanted to add a note about sugar - where did you want to add it? But nothing new appeared in the recipe ...

Olga, I do not add sugar and salt. Initially, it was not in the recipe, and that suits me completely. I try to limit salt and sugar because of my husband.
I did the postscript as soon as I noted it in the specified post. This sugar applies to berries.

If you like very sweet pastries, or the berries are sour, you can rub the berries with sugar (this is optional, we have enough sweets)

If I make this sour cream in the summer with one fresh cherry, then I can beat it with sugar. But usually I have a mixture of berries and I do without excess sugar.
I know about the salt in the dough, but in this particular test I do without it.
But everyone does it to their liking. If the dough seems bland, then why not add.
It's just that in this recipe, the filling with berries takes over all the taste, and the dough, as it were, remains in the background.

Added 3 tablespoons of pudding, as recommended in German recipes.

Vika, very good idea! And I didn’t guess. I have a package of Dr. Vanilla Pudding that has not been attached for a long time. Oetker. We must try too.

that if sour cream, or at least a part) in the filling is replaced with a classic one, although, in this case, yogurt with additives, especially in the form of berries), I also think it would be quite suitable for yogurt

Innus, I already answered someone ahead. I did not substitute yogurt. I usually have 15% sour cream, and this fat content suits me. But I think that it is possible to replace, only a bit of the thickener should probably be increased (flour or starch, or even an extra egg)

that is, the amount of cottage cheese can easily be changed without compromising the taste?

I always knead the dough strictly according to the recipe. And in the fill is already what is left. I usually have 0.5 kg of cottage cheese and a large form. If you bake in a small form, or in a slow cooker, then the cottage cheese for pouring is also 150 gr.

Nelya, sorry for the ranting!

Marinawhat are you? On the contrary, thank you for being there in time and giving the necessary tips

Vika, a very good idea! And I didn’t guess. I have a package of Dr. Vanilla Pudding that has not been attached for a long time. Oetker. We must try too.

Yeah, the Germans put puddings in all the cottage cheese baked goods .. But then the taste of the cottage cheese will disappear, it will certainly be tasty, but there will be no zest of the cottage cheese. but this is my opinion, as a comrade who is "to death" tired of these curd pies with puddings ..
Try Nel, maybe you will like it ..
And about the salt in the dough .. I was a bit thick all the same, but I also took a small form, so it was thick and fresh ... But I think that this is precisely because of the thickness of the dough layer. If I had it thin, thin, I think that salt would not be needed. In general, you will need to do it again, taking into account the previous mistakes.
But the cake is delicious ...

Checkmark, thanks for sharing your opinion on the taste of the pudding. I will try all the same, all the same I need to attach this pack somewhere. I even wanted to try it today, I dug up another cottage cheese briquette in the freezer.
But the cottage cheese must be defrosted, so I decided to bake another cake, also from the old recipe records.
You know, and you may be right. I always had a thin layer of dough pieces, maybe that's why I didn't notice the freshness of the dough. But really, if you take a small shape, then the layer turns out to be thicker ... this may be a tangle ((((

to taste with pudding. I'll try all the same, all the same

Be sure to try it. There will be something to compare with .. The taste is completely different ..

the layer turns out to be thicker ... this may be a trick

I think so too .. A thick layer of dough and the taste is wrinkled .. I obviously did not have enough salt there .. A thin-thin plus curd filling, everything would be very harmonious.

[Nelya]

Nelya, Nelichka, thanks for the wonderful recipe. I have already cooked twice.
The first time there was little sour cream and I diluted it with thick yogurt, and today everything is exactly according to the recipe! For my taste, sour cream is much tastier, the filling turned out to be so plump. Since I cooked in a princess in a silicone mold, the dough turned out to be thin, but I put salt in anyway, and added sugar the second time.
Definitely, the recipe needs to be rewritten in a notebook.

[Yulia]

YuliaThank you for your pleasant review!
And what I corrected to my liking is right! You need to choose the perfect taste for yourself

[nila]

nila, Nelechka! I did everything according to the recipe, but instead of flour I put pudding in the filling. I put it in the oven. We are waiting ... I will report on the results. I will try to make a photo. And then how it goes. Thanks for the recipe. Indeed, it is not at all difficult. And the dough is interesting. I have never seen this before. Where does the recipe come from? Family?

Olga, we are waiting together, wondering what happens with the pudding. I also plan to bake for tomorrow, and make a pour with pudding.
And the recipe from my notebook. And from where she copied, most likely from some magazine or newspaper, and maybe from someone. I don’t remember, it was recorded long ago

[Olga]

Olga, It will be great with pudding! I'm sure!

[nila]

nila, Mirabel, Nelya! Vika! Everything worked out. Tomorrow I'll try to insert pictures. But, like many here, I cut and tasted the cake while it was still quite hot. They did not endure! It did not cool for a long time in the oven. Already my niece came to visit, I took the cake out onto the balcony, but this did not help to cool it down quickly. We ate a bite with her. Delicious! Incredibly tasty "top". The dough seemed a little hard to me, I want to try to make shortbread dough as a base next time. But maybe tomorrow, having tasted the cold pie, I will change my mind. For now, I'll say: making a pie is very easy, the recipe is written very clearly, there are no questions when cooking. Made with cherries, sprinkled the dough base with starch, sprinkled cherries with sugar. The filling and filling are unmatched. Just some kind of souffle. And beautiful Thanks again for the recipe

Olga finally waited! I already thought that you forgot or didn't like the cake. It's getting cold, yes, it's a long time to wait ... but it's kind of cold on the balcony and should have cooled down faster.
Is the base solid? Yes, no, according to the idea, it should not be hard, on the contrary, the base turns out to be soft and crumbly. And if done with a sandy base, it will be even harder. Maybe sprinkled with starch in vain? I have never sprinkled with starch, I don’t pretend.
It's just not necessary to sprinkle with starch, I have a frozen cherry, very juicy and large, I never thaw it and it does not flow onto the dough base.

Added Thursday, 26 Jan 2017 00:32

tomorrow I'll try to take a picture

Added Thursday, 26 Jan 2017 00:44