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Ingredients

Serves:
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FOR THE DOUGH
all-purpose flour 140 g
cottage cheese 100 g
butter 80 g
sugar 50 g
egg 1 pc
baking powder 10 g
FOR THE FILLING
pear 180 g
black currant 30 g
lemon juice 1 tbsp
FOR THE CREAM
sour cream 130 g
sugar 50 g
egg 1 pc
corn starch 10 g
vanilla sugar 5 g

Nutritional information

cal
230,13
prot
5,35
fat
11,18
carbs
27,23
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Cottage cheese cake with pears

Cottage cheese cake with pears

Ingredients

  • FOR THE DOUGH

  • FOR THE FILLING

  • FOR THE CREAM

Crumbly cottage cheese dough, amber honey-like pears in vanilla cream – you’ll find all of this in our new recipe for cottage cheese cake. It’s very easy-to-make and will be the centerpiece of any tea party.


Irina Obukhova

Recipe author

It all began with gingerbread: they began to get better, she wanted to shoot them on a technique more professional than a digital soap box. Irina got on courses on a food photo, and it was hooked! For the practice of shooting it was necessary to shoot something every day - so, she was carried away by cooking. Every day she learns something new: both the possibilities of her camera, and new dishes!

Steps

1
Done

Step 1

Prepare and scale all the ingredients. Remove the butter from the fridge in advance to soften. Sift the flour with the baking powder.

2
Done

Step 2

Whisk the softened butter with sugar till pale.

3
Done

Step 3

Add the cottage cheese and egg and whisk again.

4
Done

Step 4

In 2-3 portions add the flour mixture and make soft dough. Put into a plastic bag and put into the freezer for 15 mins.

5
Done

Step 5

Remove the dough from the freezer and roll in the bag.

6
Done

Step 6

Preheat the oven to 180°C. Prepare a 18-20 cm baking form. If it is metal, grease it with some oil and dust with flour, shake off the excess. If it is silicone, you don’t need to grease it. Tear off the bag so that one side of the dough is uncovered and transfer the dough into the form, the uncovered side down.

7
Done

Step 7

Remove the bag and evenly press the dough into the bottom and up the sides of the form.

8
Done

Step 8

Remove the core from the pears and slice thinly. Sprinkle with lemon juice and spread onto the dough. Sprinkle with currants. If they are frozen, don’t defrost.

9
Done

Step 9

Whisk an egg with sugar, vanilla sugar and sour cream. Add the cornstarch and mix till homogeneous.

10
Done

Step 10

Pour the cream onto the pears. Slightly pat the form onto the table so that the cream spreads evenly.

11
Done

Step 11

Bake the cake till golden, 45-50 mins.

12
Done

Step 12

Cottage cheese pie is done! Enjoy your meal!

Cottage cheese cake with pears

Crumbly cottage cheese dough, amber honey-like pears in vanilla cream – you’ll find all of this in our new recipe for cottage cheese cake. It’s very easy-to-make and will be the centerpiece of any tea party.

  • Автор рецепта:
  • После приготовления вы получите 1 pc
  • Время приготовления: 1 hour 30 mins

Ингредиенты

  • 140 g all-purpose flour
  • 100 g cottage cheese
  • 80 g butter
  • 50 g sugar
  • 1 pc egg
  • 10 g baking powder
  • 180 g pear
  • 30 g black currant
  • 1 tbsp lemon juice
  • 130 g sour cream
  • 50 g sugar
  • 1 pc egg
  • 10 g corn starch
  • 5 g vanilla sugar

Способ приготовления

  • Prepare and scale all the ingredients. Remove the butter from the fridge in advance to soften. Sift the flour with the baking powder.

  • Whisk the softened butter with sugar till pale.

  • Add the cottage cheese and egg and whisk again.

  • In 2-3 portions add the flour mixture and make soft dough. Put into a plastic bag and put into the freezer for 15 mins.

  • Remove the dough from the freezer and roll in the bag.

  • Preheat the oven to 180°C. Prepare a 18-20 cm baking form. If it is metal, grease it with some oil and dust with flour, shake off the excess. If it is silicone, you don’t need to grease it. Tear off the bag so that one side of the dough is uncovered and transfer the dough into the form, the uncovered side down.

  • Remove the bag and evenly press the dough into the bottom and up the sides of the form.

  • Remove the core from the pears and slice thinly. Sprinkle with lemon juice and spread onto the dough. Sprinkle with currants. If they are frozen, don’t defrost.

  • Whisk an egg with sugar, vanilla sugar and sour cream. Add the cornstarch and mix till homogeneous.

  • Pour the cream onto the pears. Slightly pat the form onto the table so that the cream spreads evenly.

  • Bake the cake till golden, 45-50 mins.

  • Cottage cheese pie is done! Enjoy your meal!

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Pumpkin pull-apart bread
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