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Pie with cottage cheese and shortcrust pastry strawberries in the oven

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Kitchen World
Calorie content 149.7 kcal
Portions 4 port.
Cooking time 45 minutes
Proteins * 6.3 gr.
Fats * 10.7 g
Carbohydrates* 21.8 g
* per 100 gr. product
Pie with cottage cheese and shortcrust pastry strawberries in the oven
Content

Such a cake will not leave anyone indifferent. A crispy shortbread base, delicate curd filling and spectacular strawberries in jelly on the surface are not only very tasty, but also beautiful. Such baked goods can become the highlight of a festive tea party, and it is completely justified. We recommend using fatty cottage cheese so that the taste of the cottage cheese filling is creamier. We take fresh strawberries: frozen ones will not give such visual appeal, since they lose their shape when defrosting.

Ingredients

Cooking process

step 1 out of 14
To prepare the dough, put the softened butter a little in a bowl, add granulated sugar and salt, grind with a spoon until smooth.
step 2 out of 14
Break the egg into the resulting oil mass, add sour cream, mix thoroughly.
step 3 out of 14
Next, sift the flour along with baking powder and pour into the egg-oil mixture. We knead the dough with our hands, it is advisable to do it quickly. The mass turns out to be soft, but well-kept in shape, does not stick to the hands. We wrap the dough in cling film and put it in the refrigerator for fifteen to twenty minutes. The dough will cool and become harder.
step 4 out of 14
While the dough is cooling, prepare the curd filling. Put cottage cheese, fatty sour cream in a bowl, break eggs, add granulated sugar, vanilla sugar, corn starch and semolina. Using an immersion blender, punch through all the ingredients until a homogeneous mass is obtained and the sugar crystals are completely dissolved.
step 5 out of 14
Cover the bottom of a split baking dish with parchment. Lubricate the parchment and the sides of the mold with a small amount of odorless vegetable oil. If the mold is silicone, you don't need to lubricate it.
step 6 out of 14
We distribute the chilled dough with our hands in shape, we make sides around the edges. The shortbread cake base is ready.
step 7 out of 14
Put the prepared curd filling on a sand base, level it with a spoon.
step 8 out of 14
Preheat the oven to a temperature of 180 degrees. We put a mold with a sand base and curd filling on the middle level of an already hot oven and bake for about forty minutes. Baking times may vary slightly depending on the specific oven. We focus on the fact that by the end of baking, the shortcrust cake should brown at the edges, and the filling will acquire a warm creamy shade. We take the finished product out of the oven and let it cool completely.
step 9 out of 14
To prepare the jelly, pour the contents of the package into a bowl and fill it with hot water, observing the proportions according to the instructions. Stir and leave to cool to room temperature.
step 10 out of 14
We wash the strawberries in cool water, remove the sepals, dry the berries well on a towel from excess moisture. Cut the strawberries into longitudinal thin slices.
step 11 out of 14
On the cooled piece of cake, lay out the strawberry slices in a circle, starting from the outside and moving towards the center.
step 12 out of 14
Using a silicone brush, grease the strawberries with a cooled jelly solution. Pour the rest of the liquid between the strawberry slices. We remove the formed cake in the refrigerator for an hour or two. During this time, the jelly will completely cool and harden, and the curd filling will stabilize.
step 13 out of 14
Free the cooled cake from the mold and transfer it to a serving dish.
step 14 out of 14
We cut the pastries into portions and serve.
Bon Appetit!

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