Sand cake with black currant and cottage cheese

1231

Kitchen Russian

Calorie content 148.6 kcal

Portions 6 port.

Cooking time 120 minutes

Proteins * 7.4 gr.

Fats * 4 gr.

Carbohydrates* 28.6 gr.

Sand cake with black currant and cottage cheese

Content

Shortcrust pastry pie with delicate curd filling and black currant will not only be a delicious dessert for you, but also a festive table decoration along with a fluffy cake. Pie currants are suitable both fresh and frozen.

Ingredients

Cooking process

In a bowl for kneading the dough, sift the required amount of flour on a sieve. Cut a piece of butter at room temperature into small pieces, transfer to flour and rub everything with your hand to a state of fine crumbs.

Then add 100 grams of sugar to this crumb, add vanilla sugar, a pinch of salt and baking powder. Mix these ingredients.

Then break one chicken egg to this mass, pour 2 tablespoons of clean water and knead the dough. You do not need to knead it thoroughly.

Gather the kneaded dough in a lump and divide into large (for the bottom of the pie) and small (for the top of the pie) pieces. Then wrap the pieces of dough individually in plastic bags and put them in the freezer for 40 minutes.

During this time, prepare the pie filling. Grind the cottage cheese on a sieve or with a blender, and mash the soft one with a fork. Pour 75 g of regular and much vanilla sugar into the curd, add 1 egg and mix thoroughly with a fork.

Then add two tablespoons of semolina to the curd mass and mix again. If the curd mass is dry, then add a little sour cream or another egg to it.

Cover any baking dish with a piece of special paper and grease it with oil. Then grate a larger piece of chilled dough directly into the mold on a coarse grater. Spread the dough with your hand evenly over the mold and compact a little.