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Unleavened lingonberry pie

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619
Kitchen World
Calorie content 185.9 kcal
Portions 1 port.
Cooking time 90 minutes
Proteins * 6.8 g
Fats * 5.6 g
Carbohydrates* 29.9 gr.
* per 100 gr. product
Unleavened lingonberry pie
Content

This cake is suitable for those who love pastries, but not a fan of yeast dough. The soft biscuit will go well with the sour berry and the freshness of the cottage cheese in the filling.

Ingredients

Cooking process

step 1 out of 8
In a dry bowl, combine eggs, salt, sugar and beat with a mixer to a firm foam. Then add sour cream in parts and mix everything thoroughly.
step 2 out of 8
Melt the butter in a water bath or in a microwave oven and add to the egg and sour cream mixture. Whisk everything until smooth.
step 3 out of 8
Mix starch with baking soda and dilute in a little water or milk, then pour into the dough and stir. This is to ensure that these ingredients do not remain in lumps in it.
step 4 out of 8
Sift wheat flour into the dough through a fine sieve in portions, mixing well after adding each portion. In the end, you will end up with a thin dough, reminiscent of sour cream in consistency.
step 5 out of 8
Now start preparing the filling. Beat eggs and sugar until light foam appears, then add semolina and beat again.
step 6 out of 8
Rub the curd through a sieve for a more uniform and soft texture and squeeze through cheesecloth if you have it very wet. Add it to the egg mixture and mix thoroughly.
step 7 out of 8
If necessary, grease the mold with a small amount of butter. Pour the dough into it, level it and put the curd filling in the middle. Spread it out, leaving small bumpers around the edges. Spread the pre-washed and dried lingonberries on top and cover everything with an even layer of sugar.
step 8 out of 8
Bake the pie in the oven at 180 ° C for 35-40 minutes, focusing on the color of the sides.
Bon Appetit!

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