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Print Recipe
German Cottage Cheese "Cloud" Recipe
I love German cottage cheese cakes. How many curds have already been tried-everything is delicious! This is not even a pie, but rather a casserole, but some kind of tender, creamy, moderately sweet, with a curd and vanilla layer. Try it?
Cook Time 90 minutes
Servings
Ingredients
Curd layer:
Vanilla layer:
The design of the top:
Cook Time 90 minutes
Servings
Ingredients
Curd layer:
Vanilla layer:
The design of the top:
Instructions
  1. Put the cottage cheese, pudding, sugar, eggs, sour cream in a container and punch it with a blender. The mass is not liquid, rather thick.
    Put the cottage cheese, pudding, sugar, eggs, sour cream in a container and punch it with a blender.
The mass is not liquid, rather thick.
  2. Split form 20 grease with butter, sprinkle the bottom and sides with flour, shake off excess. Put in the form of a layer of curd.
    Split form 20 grease with butter, sprinkle the bottom and sides with flour, shake off excess.
Put in the form of a layer of curd.
  3. In a thick-bottomed saucepan, pour in the milk, add the sugar, pour in the pudding and stir well with a whisk. Put on the fire and, constantly stirring, bring to a boil. Remove from the heat and cool to warm - put the pan in a container with cold water.
    In a thick-bottomed saucepan, pour in the milk, add the sugar, pour in the pudding and stir well with a whisk.
Put on the fire and, constantly stirring, bring to a boil.
Remove from the heat and cool to warm - put the pan in a container with cold water.
  4. Add the butter to the vanilla layer. Stir well
    Add the butter to the vanilla layer.
Stir well
  5. Add the egg yolks. Stir well.
    Add the egg yolks.
Stir well.
  6. Beat the whites with a mixer with a pinch of salt to peaks - the whites do not fall from the inverted spoon. This is IMPORTANT - if the proteins are badly whipped, the result will be bad!!!
    Beat the whites with a mixer with a pinch of salt to peaks - the whites do not fall from the inverted spoon.
This is IMPORTANT - if the proteins are badly whipped, the result will be bad!!!
  7. Carefully insert the whites into the vanilla layer - from the bottom up. If you don't have the skill, enter the proteins in parts. Just don't interfere!
    Carefully insert the whites into the vanilla layer - from the bottom up. If you don't have the skill, enter the proteins in parts.
Just don't interfere!
  8. Here is such a mass turned out.
    Here is such a mass turned out.
  9. Pour the vanilla layer over the curd. The oven is preheated at 160 degrees. Bake for 45-50 minutes-focus on your oven!
    Pour the vanilla layer over the curd.
The oven is preheated at 160 degrees.
Bake for 45-50 minutes-focus on your oven!
  10. Turn off the oven. Open the door a little - don't take out the pie! After half an hour, remove, carefully hold a knife along the walls, cool.
    Turn off the oven.
Open the door a little - don't take out the pie!
After half an hour, remove, carefully hold a knife along the walls, cool.
  11. Without removing it from the form, send it to the refrigerator overnight. Remove the mold from the refrigerator. Here is such a curd turned out.
    Without removing it from the form, send it to the refrigerator overnight.
Remove the mold from the refrigerator.
Here is such a curd turned out.
  12. I decorated the top with sour cream - and immediately a festive look!
    I decorated the top with sour cream - and immediately a festive look!
  13. You can decorate with whipped cream or just sprinkle with powdered sugar. And you can not decorate anything.
    You can decorate with whipped cream or just sprinkle with powdered sugar.
And you can not decorate anything.
  14. Bon appetit.
    Bon appetit.

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