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Print Recipe
Curd Dessert with Fruit Paste Recipe
I can't call it a curd casserole. Because it tastes very much like cheesecake with fruit additives. But you can't call it cheesecake either, because it's made from cottage cheese. Tender cottage cheese dessert with layers of Apple and cherry pastilles. Soft-curd-fruit taste and very beautiful cut. In order for the cut to be beautiful and not "float", the dessert should be allowed to stand in the refrigerator until fully stabilized.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Place the cottage cheese, eggs, sugar, salt and vanilla sugar in the bowl of a chopper and grind into a smooth mass. The more thoroughly you chop everything, the more tender the dessert will be.
    Place the cottage cheese, eggs, sugar, salt and vanilla sugar in the bowl of a chopper and grind into a smooth mass. The more thoroughly you chop everything, the more tender the dessert will be.
  2. Add the starch and mix again all very carefully.
    Add the starch and mix again all very carefully.
  3. Use fruit paste as a layer. I have Apple-cherry, but you can have any. The taste of the paste depends on the taste of the dessert and the beauty of the cut.
    Use fruit paste as a layer. I have Apple-cherry, but you can have any. The taste of the paste depends on the taste of the dessert and the beauty of the cut.
  4. I have the entire volume entered the form of 19*19 cm. In General, the higher the shape you take, the more layers you get and the more beautiful the dessert will be. You can also do it in batch cupcake molds.So, spread layers of curd mass and pieces of fruit paste. The bottom and top layer should be made of cottage cheese. To make it easier to remove the finished dessert from the mold, I recommend lining the form with parchment.
    I have the entire volume entered the form of 19*19 cm. In General, the higher the shape you take, the more layers you get and the more beautiful the dessert will be. You can also do it in batch cupcake molds.So, spread layers of curd mass and pieces of fruit paste. The bottom and top layer should be made of cottage cheese. To make it easier to remove the finished dessert from the mold, I recommend lining the form with parchment.
  5. The pastille does not have to match perfectly with the shape configuration. Somewhere you can lay out and pieces.
    The pastille does not have to match perfectly with the shape configuration. Somewhere you can lay out and pieces.
  6. Place the form in a cold oven. Set the temperature to 120-130°C and bake the dessert until ready. The baking time is about 30 minutes, but be guided by your oven. Do not increase the temperature, so as not to form a very ruddy crust, it will spoil the impression. I define readiness as follows: I shake the form slightly. If the middle "shakes", it is not ready yet. If the middle is elastic, then it is ready.In the oven, the dessert rises strongly, but when it cools down to the previous level.
    Place the form in a cold oven. Set the temperature to 120-130°C and bake the dessert until ready. The baking time is about 30 minutes, but be guided by your oven. Do not increase the temperature, so as not to form a very ruddy crust, it will spoil the impression. I define readiness as follows: I shake the form slightly. If the middle "shakes", it is not ready yet. If the middle is elastic, then it is ready.In the oven, the dessert rises strongly, but when it cools down to the previous level.
  7. Cool the dessert to room temperature and put it in the refrigerator for stabilization (at least 4 hours). In the refrigerator, the dessert will be compacted and cut well. You can serve it just like that or with sour cream, whipped cream.
    Cool the dessert to room temperature and put it in the refrigerator for stabilization (at least 4 hours). In the refrigerator, the dessert will be compacted and cut well. You can serve it just like that or with sour cream, whipped cream.
  8. Bon appetit.
    Bon appetit.

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