Ingredients
Dough:
- 230 gram Flour wheat / Flour
- 70 gram Sugar
- 1 pinch Salt
- 0,5 teaspoon Baking powder
- 40 gram Sesame seeds
- 160 gram Butter
- 70 gram Sour cream
Cottage cheese filling:
- 400 gram Cottage cheese
- 500 gram Persimmon
- 80 gram Sugar
- 2 pieces Chicken eggs
- 80 gram Sour cream
- 50 gram Corn starch
Instructions
- Dough: in a bowl, combine the flour, a pinch of salt, sugar, baking powder and sesame seeds. Stir.
- Add the cold butter and sour cream.
- Start mixing with your hands, kneading the dough and collecting it into a ball. The dough is soft, smooth, not sticky to the hands.
- In a baking dish, put the dough (diameter 20 cm, the bottom is covered with parchment), distribute the form with your hands, forming the bottom and high sides, prick the dough with a fork. Put it in the refrigerator while cooking the curd filling.
- Curd filling: combine the curd and persimmon slices in a bowl. Mix thoroughly with a blender until smooth.
- Add eggs, sugar, sour cream, and cornstarch.
- Once again, mix thoroughly with a blender until smooth.
- Put the curd filling in the prepared form with the dough. Send it to bake in a preheated 190 degree oven for 55-60 minutes (we focus on the features of our oven and the Golden top of the curd).
- Let the finished curd cool completely, then put it in the refrigerator for 3-4 hours, or better-overnight.
- Bon appetit!