There is a similar recipe for a pie with curd filling and meringue, only without berries. But the currant fits well into the filling, adding a special taste and juiciness to baked goods. I am pleased to share with you a recipe for making a curd pie with currants and meringue.
Appointment: For children / For an afternoon snack / For dessert / For a festive table / Summer
Main ingredient: Dough / Shortcrust pastry
Dish: Baking / Pies / Sweet
Geography of cuisine: Russian cuisine
- Flour - 250 Grams
- Butter - 125 Grams
- Yolk - 1 Piece (in dough)
- Sugar - 1 Tbsp. spoon (in dough)
- Cottage cheese - 450 Grams
- Vanillin - 1 Pinch
- Sugar - 2 Tbsp. spoons (in the filling)
- Yolk - 3 Pieces (in the filling)
- Sour cream - 100 Grams
- Semolina - 100 Grams
- Currant - 200 Grams
- Protein - 4 Pieces
- Powdered sugar - 3 Tbsp. spoons
How to cook "Curd cake with currants and meringue"
Prepare the required foods for the test. Cut the cold butter into slices.
Combine flour, sugar, butter and yolk in a chopper bowl, punch until smooth. Gather the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
Prepare foods for the filling and meringue. Rinse the currants under cold water, dry. Separate the yolks from the proteins.
Pour the semolina with sour cream, let the cereal swell. Whisk the yolks with sugar and vanilla. Add cottage cheese, beat until smooth.
Add the swollen semolina to the curd mass, mix. Add currants, mix.
Spread the dough in a thin layer over a baking dish (diameter - 24 cm), forming sides. Prick the dough with a fork, bake in an oven preheated to 180 degrees for 15 minutes.
Put the curd filling on the cake, bake in the oven for another 30 minutes.
Whisk the whites with powdered sugar into a strong foam and spread with a spoon over the entire surface of the filling. Place the pie in the oven for 10-15 minutes. Leave the finished cake in the turned off oven for another 15 minutes.
Cool completely. Enjoy your meal!