The dough with the addition of cottage cheese is more crumbly, and the higher the fat content of this product, the more crumbly the finished baked goods are. Curd partly replaces the fat in the dough and adds a pleasant curd flavor.
The Tourteau fromager du Poito cake has existed in French cuisine for a long time, which literally translates as "Poitou cheese cake", which belongs to the category of wedding dishes. Its crumb is unusually airy, but a distinctive feature is that a black burnt crust forms on the baking surface. Who knows, maybe it was he who became the "first sign" among the curd cakes.
Ingredients:
Butter - 70 g
Cottage cheese - 150 g
Sugar - 150 g
Vanillin - to taste
Chicken egg - 2 pcs.
Wheat flour - 150 g
Baking powder - 1 tsp
Salt - 1 pinch
Powdered sugar - for decoration
Step by step recipe:
1. Prepare a rectangular bread pan: line it with baking paper or brush with butter and flour. Turn on the oven to heat up to 180 degrees.
You will need butter softened at room temperature. Sift flour with baking powder and a pinch of salt, add vanillin to the sugar.
2. Put sugar and butter in a deep bowl.
3. Beat the mixture with a mixer until fluffy, add the eggs and beat the mixture again.
4. For a more uniform texture of the finished cake, it is advisable to rub the curd through a sieve.
5. This can be done directly into the creamy egg mass.
6. Stir the curd into it with a mixer.
7. Add flour mixture and start kneading the dough. This can be done with whisk from a mixer.
8. The dough turns out to be quite thick.
9. Transfer it to the prepared mold and spread with a spatula.
10. To prevent the cake from becoming too "humped" during baking, use the same spatula to make a shallow furrow in the middle. Bake it in a preheated oven for 50-60 minutes or until tender.
11. Remove the finished cake from the mold and let it cool completely, then sprinkle generously with powdered sugar and cut into portions.
12. It is perfectly cut into pieces of any thickness and hardly crumbles.
The curd cake is perfect for preparing a trifle, because its porous texture absorbs syrup or cream well. But this is for the future, if suddenly this pastry remains for tomorrow, but first, after all, tea with your family with a fresh and aromatic French pie!
Bon Appetit!
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