Very tasty soft cake. The sweetness of the curd filling contrasts with the sourness of the lemon layer. Personally, I liked the edges of the pie the most, where the lemon filling began to caramelize)))). #pastry #pie #cottage cheese #lemon
Ingredients: Dough:, flour, butter, sugar, Curd filling:, cottage cheese, eggs, sugar, vanillin, sour cream, poppy seeds, starch, Lemon filling:, lemon, sugar, starch
Cooking method:
🔰 Sift the flour into a bowl. Grate cold butter on a coarse grater. ⚠️ For convenience, during the rubbing process, you can periodically dip the oil into flour. 🔰 Add sugar and rub the flour with butter and sugar into crumbs with your hands.
🔰For the curd filling, combine cottage cheese, eggs and sour cream and beat with a blender. 🔰Then add sugar, poppy seeds and starch. Mix. The amount of starch depends on the moisture content of the curd. ⚠️Poppy can be poured dry, or you can grind it in a coffee grinder. I have ready poppy filling.
🔰For the lemon filling, remove the zest from the lemons, then cut off the skin. ⚠️In the original recipe, they suggested chopping whole lemons. Sometimes this is normal, but more often such a filling is bitter. 🔰 Cut the lemon pulp into arbitrary pieces, remove the seeds. Then grind. 🔰 Add sugar, zest, starch. To stir thoroughly. ⚠️ The filling turned out to be liquid. It doesn't affect the taste. But there is one minus - in some places the lemon filling leaked down and the bottom of the pie became sticky from sugar.
Collecting the pie. 🔰 Cover the form 18 × 25 cm with paper (this is a must). Pour out 2/3 of the dough. 🔰 Lay out the curd layer, smooth it. 🔰 Then pour the lemon filling. ⚠️Next time I will try to add semolina so that the filling does not flow.
Sprinkle remaining batter evenly on top. 🔰 Bake at 180 degrees for 60-70 minutes. 🔰 Cool the finished cake in the form, and then get it.