Oh, what unmatched pies are obtained with a delicate filling of cottage cheese and berries of fragrant raspberries! So let's start cooking this wonderful bakery today and enjoy our loved ones.
Recipe for puff cake with cottage cheese and raspberries
Ingredients:
- ready-made puff pastry - 600 g;
- fatty cottage cheese - 450 g;
- fresh raspberries - 300 g;
- granulated sugar - 150 g;
- chicken eggs - 2 pieces;
- sour cream - 3 tbsp. spoons;
- evaporated milk - 3 tbsp. spoons;
- Sunflower oil - 1 tbsp. a spoon.
Preparation
In a deep bowl, spread a good, fatty cottage cheese. We introduce to him eggs separated from the shell, pour the right amount of granulated sugar and add not thick sour cream. We load the blender into this container and beat the cottage cheese for about 3 minutes.
The melted dough is rolled out so that two identical sheets come out of it, which we cut out strictly according to the size of the shape in which our cake will be baked. We oil the edges and the entire bottom of the already prepared form and lay out in it one layer of puff pastry. Then we place on its surface a curd filling. We close all the second plate of the dough and now we put the cake in the oven heated up to 170 ° C for only 15 minutes. We extract the prepared pastry from the mold, let it cool down completely, then cover the top with condensed milk and spread a fresh, dense raspberry all over the surface.
Chocolate, sand pie with cottage cheese and raspberries in a multivariate
Ingredients:
- high-quality flour - 220 g;
- fine sugar (in dough and cottage cheese) - 90 g;
- butter - 85 g;
- a large egg - 2 pieces;
- baking powder - 1 teaspoon;
- dark cocoa - 3.5 tbsp. spoons;
- home-made cottage cheese - 400 g;
- raspberry - 250 g;
- sunflower oil - 2 tsp.
Preparation
We sift through the sieve flour, which we before it mixed with cocoa and baking powder. Through a large grater in the same bowl, wipe well-chilled oil, and after hands rub it with chocolate-flour mass. We introduce one large egg mixed with granulated sugar and mix it, form the short dough, close it tightly into the food film, and put it in the refrigerator for 25-30 minutes.
Shake with sugar the second egg, we introduce it into the cottage cheese and fine-grind the resulting filling.
We oil the bowl of the multivark oil in sunflower oil and distribute the rolled (cool) dough along its bottom. Then, spread the curd filling and spread it evenly with a spatula. Raise the raised edges of the dough a little bit on the curd and activate the "Baking" mode for 45 minutes. The surface of the finished chocolate, friable pie is filled with sweet raspberry berries.