Apricot and cottage cheese pie
Description
Perfectly pairs with tea and coffee. Be sure to use ingredients at room temperature—this will make the dough and filling light and smooth. If you don't have a blender, press the cottage cheese through a sieve to achieve the softest texture possible. Add a little sour cream to the filling if needed. Apricots can be substituted with ripe plums, pears, apples, or berries (such as raspberries, blueberries, or blackcurrants). Once cooled, decorate the finished cake with powdered sugar, if desired. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Prepare the cottage cheese layer: blend cottage cheese with sugar, vanilla sugar, butter, and semolina. Add a little sour cream if necessary.
- 2
Step 2
2. Add the eggs and mix lightly until smooth. Prepare the dough: beat the soft butter with sugar for 5-7 minutes. Add vanilla sugar, salt, and egg.
- 3
Step 3
3. Mix again with a mixer until smooth. Add the egg once more and beat the mixture with a mixer for 2-3 minutes until the sugar dissolves. Sift the flour and mix it with starch and baking powder.
- 4
Step 4
4. Alternating, add the sour cream and dry mixture to the butter mixture, gently stirring the dough with a spatula each time (do not overmix; the dough should remain lumpy and uneven). Begin and end with the dry mixture.
- 5
Step 5
5. Line a 22x30 cm pan with parchment paper and place the dough inside, spreading it evenly across the bottom. Spread the cottage cheese layer on top, then arrange the sliced apricots over it.
- 6
Step 6
6. Place the pie in a preheated oven at 170 degrees for 70 minutes. Check for doneness with a wooden skewer.