Cottage cheese turns out to be textured and very fragrant. Raspberries are harmoniously combined with a curd-cream base and a delicate dough on sour cream. Cottage cheese with raspberries will be appreciated by all lovers of cottage cheese casseroles, pies and cheesecakes.
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Cottage cheese pie with raspberries.
Dough:
1. Flour - 280 g;
2. Sugar - 100 g;
3. SL oil (soft) - 70 g;
4. Sour cream - 100 g;
5. Egg - 1 piece;
6. Soda - 1/5 tsp;
7. Salt - a pinch.
Filling:
1. Cottage cheese - 500 g.;
2. Sugar - 120 g.;
3. Raspberries - 300 g.;
4. Sour cream - 180 g.;
5. Egg - 1 pc.;
6. Starch - 20 g.;
7. Vanillin - a pinch.
The total output of the finished product is 1.6 kg.
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Recommendations and features of the recipe:
*The weight of each egg is 60-65 g. (or marking C1);
*The butter for the dough is very soft (not cold);
*Cottage cheese with at least 5% fat content;
*The fatter the cottage cheese, the more homogeneous the souffle;
*Blackberries can be used instead of raspberries;
*All the benefits of blackberries in this article:
* How berries in desserts normalize blood sugar by blocking glucose:
* Sour cream in the filling is at least 20% fat content;
*Corn starch;
*The recommended size of the mold is 23-25 cm;
* The shape in the recipe is 25 cm in diameter;
* The length of the sides of the dough is 4-5 cm;
* The baking time may differ from the one stated in the recipe with a difference of 5-10 minutes;
*The baking time depends on the size of the mold, the characteristics of the products and the functionality of the oven;
*Before removing the detachable ring, I recommend letting it stand at room temperature for 15 minutes;
*After cooling, put in the refrigerator until completely cooled, for at least 3 hours;
*Store in the refrigerator for no more than 5 days;
*Not suitable for freezing.
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