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 Cottage Cheese Pie "On the Contrary" with Chocolate Recipe
I suggest baking a cottage cheese pie "on the contrary". Why "on the contrary" you will understand in the cooking process. The pie is a perfect combination of a delicate cottage cheese filling and an airy sponge cake with chocolate chips. Children will be especially delighted! Be sure to cook!)
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Estonian Cuisine
Keyword Easy, For Beginners
Cook Time 80 minutes
Servings
Ingredients
Cottage cheese filling:
Biscuit:
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Estonian Cuisine
Keyword Easy, For Beginners
Cook Time 80 minutes
Servings
Ingredients
Cottage cheese filling:
Biscuit:
Instructions
  1. First, we will prepare the cottage cheese filling. To do this, be sure to beat 4 previously separated proteins in a dry and clean bowl. Beat at medium speed until a light light foam. Then we add 160 g of sugar in portions and gradually increase the speed. Beat the whites to persistent peaks.
    First, we will prepare the cottage cheese filling. To do this, be sure to beat 4 previously separated proteins in a dry and clean bowl. Beat at medium speed until a light light foam. Then we add 160 g of sugar in portions and gradually increase the speed. Beat the whites to persistent peaks.
  2. Separately, mix 4 yolks and 1/3 tsp.vanilla. Add 60 g of corn starch and 250 g of fatty sour cream. Mix everything together.
    Separately, mix 4 yolks and 1/3 tsp.vanilla. Add 60 g of corn starch and 250 g of fatty sour cream. Mix everything together.
  3. Then mix the protein and yolk mass and add 800 g of cottage cheese. Previously, I punched the cottage cheese with a blender, so that the filling turned out to be more tender during the cooking process. Mix everything well, set aside and let's do the sponge cake.
    Then mix the protein and yolk mass and add 800 g of cottage cheese. Previously, I punched the cottage cheese with a blender, so that the filling turned out to be more tender during the cooking process. Mix everything well, set aside and let's do the sponge cake.
  4. For a biscuit, we also separate the whites of 3 eggs from the yolks in advance. Beat the whites at medium speed until a light light foam. Then add 80 g of sugar and gradually increase the speed. Beat the whites to persistent peaks.
    For a biscuit, we also separate the whites of 3 eggs from the yolks in advance. Beat the whites at medium speed until a light light foam. Then add 80 g of sugar and gradually increase the speed. Beat the whites to persistent peaks.
  5. In the whipped whites, we mix the yolks one by one. We also send 10 g of vegetable oil there.
    In the whipped whites, we mix the yolks one by one. We also send 10 g of vegetable oil there.
  6. Sift 80 g of wheat flour and mix gently so that the mass does not lose its splendor.
    Sift 80 g of wheat flour and mix gently so that the mass does not lose its splendor.
  7. I pre-chopped 50 g of chocolate with a knife (cocoa content 56%). We add this chocolate chip to the dough here and mix it gently.
    I pre-chopped 50 g of chocolate with a knife (cocoa content 56%). We add this chocolate chip to the dough here and mix it gently.
  8. I will bake in a split form with a diameter of 24 cm. The bottom and sides of the mold were greased with butter. The bottom is still covered with parchment paper. Turn on the oven to warm up to 180 degrees. First, we spread the curd filling and carefully level it with a spatula.
    I will bake in a split form with a diameter of 24 cm. The bottom and sides of the mold were greased with butter. The bottom is still covered with parchment paper. Turn on the oven to warm up to 180 degrees. First, we spread the curd filling and carefully level it with a spatula.
  9. Spread the sponge dough over it in small portions and level it with a spatula. You can use a pastry bag and spread the dough in a circle, starting from the outer large circle. Do not press the dough too hard.
    Spread the sponge dough over it in small portions and level it with a spatula. You can use a pastry bag and spread the dough in a circle, starting from the outer large circle. Do not press the dough too hard.
  10. Bake the pie in the oven for about 50 minutes. My oven works in the "bottom-top" mode without convection. The biscuit, which is on top, should be well browned.
    Bake the pie in the oven for about 50 minutes. My oven works in the "bottom-top" mode without convection. The biscuit, which is on top, should be well browned.
  11. Remove the pie from the oven and let it cool completely. In the process of cooling, it will settle a little, but there is nothing wrong with that. We take the pie out of the mold and turn the curd filling up. The biscuit turns out to be from the bottom.
    Remove the pie from the oven and let it cool completely. In the process of cooling, it will settle a little, but there is nothing wrong with that. We take the pie out of the mold and turn the curd filling up. The biscuit turns out to be from the bottom.
  12. Carefully remove the parchment paper and sprinkle the cake liberally with grated chocolate. Cottage cheese pie "on the contrary" is ready! Bon Appetit!
    Carefully remove the parchment paper and sprinkle the cake liberally with grated chocolate. Cottage cheese pie "on the contrary" is ready! Bon Appetit!
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