- 400 g soft cottage cheese
- 50 g coconut flakes
- 2 eggs
- 2 tbsp. semolina
- 4 tbsp Sahara
Bulk pie with cottage cheese - recipe with photo:
1. First you need to prepare the dough. To do this, grate margarine directly from the refrigerator on a beet grater (you can simply chop it with a knife).
2. Add flour, add slaked soda (or 1 tsp baking powder).
3. Mix everything first with a fork and then rub it with your hands (try to do this very quickly, as the margarine will begin to melt from the heat of your hands and crumbs may not turn out). The dough will look like crumbs.
Curd filling with coconut for bulk pie:
4. To prepare the curd-coconut component of the pie, break the eggs into a bowl and add sugar.
5. Using a mixer, beat everything into a fluffy airy mass (you need to beat for a long time, at least 3 minutes). Egg mixture should increase in volume by 1.5-2 times.
6. Add soft cottage cheese (if this is not available, then you can take 200 g of regular cottage cheese, 200 g of sour cream and beat everything with a blender until smooth homogeneous mass without grains). Add soft cottage cheese in 2-3 doses to preserve the airiness of the filling as much as possible.
7. Add semolina.
8. Then coconut flakes. Mix again carefully and carefully.
9. The filling will be light and airy.
Assembling and baking bulk pie with cottage cheese:
10. Line a round pan with baking paper. Sprinkle in most of the crumbs.
11. Place all the curd-coconut filling and distribute evenly.
12. Scatter the remaining crumbled dough on top.
13. This bulk pie with cottage cheese is baked for 40 minutes at a temperature of 180 degrees until a light brown color and cracks appear on its surface.
14. Thanks to the presence of baking paper, there will be no problems with removing the bulk curd pie. There is only one very important point: it is better to separate the cake from the paper and cut it when it has cooled slightly.
This is what my bulk pie with cottage cheese and coconut looks like in cross section.
Pie "Kudryashkin"A stunningly beautiful pie with curd filling will be a pleasant surprise both on everyday occasions and on special occasions. festive table! Pamper your loved ones!
100 grams of butter;
. 50 grams of sugar;
. 1 yolk;
. 1 teaspoon baking powder.
For the curd filling:
500 grams of cottage cheese;
. 100 grams of sugar;
. zest of one lemon;
. a packet of vanillin;
. 3 eggs;
. 1 tablespoon starch.
For “curls”:
150 grams of coconut flakes;
. 70 grams of sugar;
. 100 grams of butter.
You also need any filling to your taste - fruit from jam, preserved in syrup (let it drain well), prunes, or whatever you come up with.
Recipe for pie with curd filling:
Dough: Grind 100 grams of softened butter with 50 grams of sugar, 1 yolk and 1 tsp. baking powder or slaked soda. Gradually add flour, you should get a soft shortbread dough.
Place it in a greased and floured mold with a diameter of 20-25 cm, level it along the bottom, slightly stepping on the sides and place in the refrigerator for 20-30 minutes.
Place a layer of fruit on the dough. Above - curd filling.
Curd filling: Grind 500g until creamy. cottage cheese with 100g. sugar, zest of one lemon, vanilla, three eggs, 1 tbsp. l. starch.
Curls: mix shavings, butter and sugar, sprinkle on the pie.
It doesn't bake quickly(180 degrees for about an hour), so cover with foil and remove it after 40 minutes. Coconut flakes brown too quickly and after half an hour they are no longer beautiful. And if you cover it first, it turns out like in the photo. 
Recipe cottage cheese cake With coconut flakes , lemon zest and fragrant glaze I found at Victoria Popin. This cupcake was in her section Easter baking, so I decided to try it. The cupcake turned out very tasty. On cottage cheese Easter it is completely different, more like a regular Easter cake, only with a more muffin-like texture. For this cake, it is better to use cottage cheese with high fat content, plastic and without grains.
Ingredients
To prepare cottage cheese cake with coconut flakes we will need:
150 g sugar;
200 g flour;
100 g starch;
100 g coconut flakes;
1 tsp. vanilla sugar;
2 tsp. baking powder;
zest of one lemon;
150 g cottage cheese;
4 eggs;
100 g butter.
For the glaze:
1 cup powdered sugar;
3-4 tbsp. l. boiling water;
1 tbsp. l. rum or cognac;
lemon zest.
Cooking steps
Separately, grind the cottage cheese well with the eggs.
Add melted and cooled butter to the curd-egg mixture and beat well with a blender or mixer. The mass should be homogeneous and plastic.
Add the curd mass to the dry ingredients and mix. The dough turns out thick and does not look like liquid biscuit.
Place the dough in the mold ( silicone mold You don’t have to grease it with oil), my mold diameter is 24 cm.
Place the cottage cheese-coconut cake in a preheated oven and bake for 35 minutes at 180 degrees.
To prepare the glaze, combine powdered sugar with boiling water, rum and lemon zest, mix thoroughly.
A pie recipe that combines shortbread dough with vanilla aroma and delicate curd filling with the addition of coconut and lemon zest. You don’t have to take pasty cottage cheese, but you can use regular cottage cheese, with grains. The texture of the cake is the most delicate! The taste of the pie is balanced, moderately sweet, and the filling is not cloying. This one looks cottage cheese pie festive and very tasty!
Ingredients
The quantity of products is indicated for a mold with a diameter of 26-28 cm.
For the test:
- Flour 250 g
- Butter 100 g
- Sugar 80 g
- Egg yolks 2 pcs
- Vanilla sugar 10 g
- Sour cream (20% fat) 1 tbsp. (30 g)
- Baking powder 2 tsp.
- Semolina 1.5 tbsp.
For filling:
- Cottage cheese of any fat content 350 g
- Coconut flakes 40 g
- Sugar 150 g
- Egg whites 2 pcs
- Butter 25 g
- Sour cream (20% fat) 3 tbsp. (70 g)
- Zest of one lemon
Preparation
Grind the yolks with sugar.
Add soft butter.
Mix.
Add flour sifted with baking powder.
Grind with your hands until crumbly.
Add sour cream.
Knead a soft dough that does not stick to your hands.
Wrap the dough in film and put it in the refrigerator while you prepare the filling.
Wash the lemon and scald with boiling water.
This is necessary so that the zest releases its aroma better.
Dry the lemon and grate it on a fine grater (only the yellow part, without touching the white layer).
Add coconut, sugar, sour cream, butter and lemon zest to the cottage cheese.
Mix well.
Beat the whites until stiff peaks form, about 3-4 minutes.
Add the whites to the curd mass.
Gently mix with a spatula from top to bottom.
Roll out 2/3 of the dough to a thickness of 0.5 cm.
Roll the dough onto a rolling pin and transfer to a greased butter form.
Form sides, 3-4 cm high.
Sprinkle the dough with semolina.
This is necessary so that the bottom of the pie is well baked.
Spread the filling evenly onto the dough.
Roll out the remaining 1/3 of the dough to a thickness of 0.5 cm.
Cut into strips 1-1.5 cm wide.
Place strips of dough in a lattice pattern on top of the pie.
Bake the pie in an oven preheated to 180 degrees for 45-50 minutes.
You can check the readiness with a toothpick: if it is dry, then the pie is ready.
Cool the finished pie completely and can be cut into portions.
The pie is especially delicious chilled.
Bon appetit!
