Lingonberry pie made with shortcrust pastry
Description
The recipe won't take much time. I make the shortcrust base from scratch, but a store-bought one will work as well. For the filling, I mix mascarpone with cottage cheese; if you can't find mascarpone, use only cottage cheese or another soft cheese. You can use fresh or frozen lingonberries. Let the cake sit for a few minutes before serving. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Place softened butter into the bowl of a mixer, add 125 grams of granulated sugar and 1 egg, and beat thoroughly. In another container, mix both types of flour and baking powder, then add the mixture to the bowl with butter and sugar, and knead the dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- 2
Step 2
2. Take out a springform pan (or any other baking pan) and place the dough inside, shaping it with your hands into a crust with small edges.
- 3
Step 3
3. Wash the cranberries and drain in a colander, then transfer to a bowl. Add 100 grams of sugar, the remaining eggs, mascarpone, cottage cheese, and vanilla sugar. Mix well.
- 4
Step 4
4. Place the filling into the pie crust and bake in a preheated oven at 175 degrees for 45-55 minutes.
- 5
Step 5
5. Remove the finished pie from the oven and let it cool before serving.