Crumble cake with cottage cheese

Description

This cheesecake is best served chilled, so after baking, resist the temptation and let it cool down. If you don't eat the whole cake at once, store it in the refrigerator, as cottage cheese can spoil at room temperature. Serve the cake deliciously with condensed milk or jam, especially raspberry. Serve warm or chilled. Perfect with tea.

Instructions

1. 1

   Step 1

   Cut the cold butter into pieces and place in the bowl of a mixer. Add flour, egg yolk, powdered sugar, and ground almonds. Knead the dough.

2. 2

   Step 2

   Roll out the finished dough to fit the shape of the pan you'll be baking in, form the edges, and place the pan in the refrigerator for 1 hour.

3. 3

   Step 3

   Place the cottage cheese in the mixer bowl and beat it slightly to achieve a more uniform consistency.

4. 4

   Step 4

   Separate the yolks from the egg whites; add the yolks to the cottage cheese, along with the cream, vanilla, sugar, and nutmeg, and mix everything thoroughly.

5. 5

   Step 5

   In another bowl, beat the egg whites until stiff peaks form, then fold them into the cottage cheese mixture.

6. 6

   Step 6

   Take the mold with the dough out of the refrigerator and place it in a preheated oven at 200 degrees for 15 minutes.

7. 7

   Step 7

   Remove the pan from the oven and let it cool for 10 minutes, then spread the cottage cheese filling into the pan.

8. 8

   Step 8

   Bake for another 20 minutes, then reduce the temperature to 175 degrees and cook for half an hour.

9. 9

   Step 9

   Cool the pie before serving, preferably in the refrigerator.