Baking with jam is very popular in the fall. Fresh berries are no longer available, everything is frozen for future use or cooked in the form of jam. I offer a cozy home-made cottage cheese pie to the tea table. Each piece of pie contains small "containers" filled with delicious strawberry jam, and the pie dough is rich, dense, and not very moist. It tastes like a cross between a cupcake and a delicate shortbread.
Put the cottage cheese, eggs, salt, and sugar in a blender bowl. Pour in the oil and grind into a smooth mass
Here's what you should get.
Mix the flour with the vanilla and baking powder.
Pour in the curd mass and stir the mass well with a fork or whisk. The dough is thicker than the cupcake, but softer than the shortbread. It no longer pours, but you can't make it with your hands yet
Put the dough in a 30 cm diameter mold and smooth it out with a spatula. Make small indentations on the entire surface of the pie with your finger or spoon and fill them with strawberry jam.Jam is better to take a thermostable, with the addition of pectin. It doesn't flow like that when baking.
Bake the pie at t=140-150°With as long as it is not a good rise (about 30 minutes).
Then increase t to 180°C and bake the pie until tender, about 15 minutes more (check with a toothpick).
Hot pie can be sprinkled with powdered sugar. It will melt on the hot jam, but it will remain on the cake. It will be very nice.