Categories
Blanks for the winter
  1. home
  2. ➠ Pies
  3. ➠ Strawberry pie
  4. ➠ Jellied Pie with Cottage Cheese and Strawberries

Jellied Pie with Cottage Cheese and Strawberries

0
2126
Kitchen World
Calorie content 132.3 kcal
Portions 4 port.
Cooking time 60 minutes
Proteins * 5.6 g
Fats * 10 gr.
Carbohydrates* 21.1 gr.
* per 100 gr. product
Jellied Pie with Cottage Cheese and Strawberries
Content

If you want to make a strawberry pie, we suggest considering this option. Let's make a base from shortcrust pastry - it will provide a crumbly crust and high sides to the product. For pouring, take cottage cheese and sour cream - after baking, the mixture will grab into a tender juicy mass with a pleasant creamy taste. Strawberry berries in such a filling show all their juiciness and aroma favorably. An important point: after baking, we are in no hurry to take a sample. To appreciate the pie at its true worth, it must be allowed to cool completely: the dough will become crumbly, the filling will stabilize, the portioned pieces will turn out to be even and beautiful. Such a cake will decorate any tea party!

Ingredients

Cooking process

step 1 out of 11
We recommend using a mixer to prepare the dough - this will greatly facilitate work and save time. Break eggs into a deep bowl, add granulated sugar and vanilla sugar. Begin to beat the ingredients with a mixer at high speed. We achieve a thick, fluffy, airy and almost white foam. The whipping step is important - the lightness of the shortbread dough depends on it.
step 2 out of 11
Cut the softened butter into small pieces and add to the egg foam. We continue to beat until a homogeneous mass is obtained.
step 3 out of 11
Mix flour with baking powder in a separate container. Add the dry flour mixture to the egg-oil mass in parts, mixing well with a mixer until smooth after each addition.
step 4 out of 11
When the dough becomes difficult to stir, add more flour with baking powder and go to work with your hands. Quickly knead a soft, shaped dough that does not stick to your hands and keeps its shape well. We wrap the dough in cling film and put it in the refrigerator for fifteen to twenty minutes.
step 5 out of 11
While the dough is cooling, prepare the curd filling. Put the pasty cottage cheese, fatty sour cream in a bowl, break the eggs, add granulated sugar and corn starch. Beat everything together with a mixer until a homogeneous liquid mass is obtained and the sugar crystals dissolve.
step 6 out of 11
Grease the cake pan with a small amount of odorless vegetable oil. Alternatively, you can also cover it with oiled parchment. If the mold is silicone, you don't need to lubricate it. Roll the prepared dough into a layer according to the size of the shape and put it inside. With our hands we press the layer to the bottom and edges of the form - we make even sides. The sand base is ready.
step 7 out of 11
Pour the curd filling onto the dough.
step 8 out of 11
Wash the strawberries, cut off the sepals, dry the berries well on a towel from excess moisture. If the strawberries are too large, cut them into smaller pieces.
step 9 out of 11
Spread the prepared berries evenly in the filling.
step 10 out of 11
Preheat the oven to a temperature of 180 degrees. We put the cake pan on the middle level of an already hot oven and bake for about an hour. Baking times may vary depending on the specific oven. We focus on the fact that by the end of baking, the shortcrust cake should be beautifully browned around the edges, and the filling will acquire a creamy golden hue. We take the finished cake out of the oven and let it cool completely.
step 11 out of 11
We transfer the cooled product to a serving dish, cut into portions and serve.
Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *