Shortcake with blueberries and cottage cheese
0
1448
Kitchen
World
Calorie content
128.2 kcal
Portions
4 port.
Cooking time
35 minutes
Proteins *
5.6 g
Fats *
9.2 g
Carbohydrates*
21.1 gr.
Are there blueberries in the kitchen? Make a pie with her - we offer a recipe for shortbread pastries with cottage cheese. The combination of a crumbly base, sweet delicate curd cream and juicy berries with sourness is very pleasant. Blueberries can be used both fresh and frozen, and it is not necessary to defrost them beforehand. After baking, we must cool the cake so that the curd layer thickens and the berries spread less.
Ingredients
Cooking process
Let's prepare shortbread dough. Sift flour into a bowl, add baking powder, salt and granulated sugar, mix. Rub the butter on a coarse grater and put it in flour. Rub flour and butter with our hands until friable crumbs are obtained. Then we break the egg into crumbs, mix and knead with our hands a rather pliable, shaped, not sticky dough. We form a ball from the dough and place it in the refrigerator for ten to fifteen minutes.
Preheat the oven to a temperature of 180 degrees. We put the form with the future pie on the middle level of the already hot oven and bake for about thirty to thirty-five minutes. The baking time may be slightly longer or shorter, depending on the specific oven. The finished cake should be noticeably browned around the edges, and the berries should partially crack on the surface. We take the finished product out of the oven and let it cool completely. After cooling down, cut the pastries into portions and serve.
Bon Appetit!