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Pie with curd filling and raspberry, step by step recipe with photos

Gentle crumbly dough, melting cottage cheese filling, fragrant raspberries and crispy pistachios — this cake amazes with a variety of tastes and textures.

Make some tea and enjoy!

  • 500 g of raspberry (you can use fresh frozen)
  • 750 g low-fat cottage cheese
  • 150 g butter
  • 150 g sugar
  • 4 eggs
  • 3 tbsp. l flour or starch
  • zest of 2 lemons
  • 500 g flour
  • 250 g butter
  • 2 tbsp. l sour cream
  • 175 g sugar
  • 1 lemon peel
  • a pinch of salt

Remove the cake from the oven and cool on a baking tray. Finely chop the pistachios. Sprinkle the iced cake with powdered sugar and then pistachios.

Cut into portions.

If for the filling to use cottage cheese with fat content of 18% or cream cheese, butter can be taken in half.

Cakes are baked pastries. It is the filling that distinguishes pies from other dough products and.

Fresh cottage cheese goes well with many products: sugar, cocoa, tomatoes, salt, raisins,.

Made from half of all ingredients, because I wanted to try first. Enough on the form of 20 cm. With detachable sides + made of dough and sides, as they wrote that the cake is trying to spread out.

There was enough dough from half the ingredients both on the sides, and on the base, and on the shtruysel (crumb on top).

At first, the dough seemed to be tight, inelastic, I wanted to add some kind of liquid ingredient, but I restrained myself, because I decided to stick to the original proportions.

As a result, slightly kneaded dough, plasticity appeared.

The filling was made from ordinary cottage cheese + mascarpone, approximately 2/3 to 1/3.

Because of the curd turned out lumps, the mixer could not stir them. In the next if instead of cottage cheese I take soft cottage cheese in cans, it is of a smooth, homogeneous consistency, or you have to wipe ordinary cottage cheese through a sieve. Conclusion: you can bake the base with sides for those who are afraid of the leaky filling (nothing flowed from me).

Sugar put less, for example, in the dough can be put quite at a minimum.

Enough it in the filling and on top in the form of powder. You can experiment with the composition of the filling: cottage cheese, soft cottage cheese, cream cheese. If there is enough starch (in my half of all the ingredients I naturally put 1.5 tablespoons of cornstarch), then nothing comes out.

Curd filling wraps around raspberries from all sides.

After baking, the crust turned over with the paler side down, as from the lower side it blushed well and collected the entire cake on the ruddy side.

Dear login-sasha, of course, you can make a pie in the form with sides, it will look neater.

It is not very clear what kind of mascarpone you are talking about — we don’t have a word about it.

Cake can spread out because of wet curd, in this case you can add more starch or flour.

But we had no problems with spreading the filling, look at the photo of the finished cake in step 6. Yes, and in the title photo you can see the dense texture of the filling.

The dough is delicious, but, as already mentioned, the cake is spreading.

Why not make a fit with sides. The cream is also delicious, but butter + cottage cheese is not equal to mascarpone.

And again, 40 minutes bake the cream with butter.

Rather, it is for cold use.

Conclusion: a recipe for experienced chefs.

In my opinion a bit too much cheese filling and peel, I immediately made less and did not make the wrong&# 128076; the rest of the cake is super.

Very appetizing and tasty cake.

Here again, I am convinced that when cooking with a recipe, it is boring to take exactly the quantity.

Putting the dough into a freeze is better for half an hour, it has melted. I had less butter, cottage cheese and sugar on the eyes.

But raspberries were enough 🙂 I really liked the technology of the recipe, I love it when the berries are hidden.

My pie was rather dry and sour, the curd barely felt.

While I remembered that there is half eaten raspberry syrup.

Soaked half tomorrow already try.

Thanks Gastronom for quality recipes!

I tried the recipe, everything turned out perfectly, first surprised a pound of raspberry, wondering in vain, otherwise it would not be so tasty.

My advice, the second part of the dough for the top, which should be rubbed on a grater, is best put in the refrigerator, not in the freezer, otherwise the dough does not rub, but is smeared.

Wonderful recipe. A pleasant combination of all the ingredients! (But it took me a little more sour cream to make a smooth dough)

The cake turned out very tasty.

When spreading raspberries, it seemed that 500g is a lot, but in the end it’s the most.

It is also necessary to take into account that the cake is somewhat spreading to the sides.

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