Shortbread and cottage cheese cake with pastries
Composition / ingredients
10
servings:
Cooking method
1. We break the cookies into pieces, we need to use a blender to chop it into pieces. Mix with soft butter.
2. We shift the resulting dough into a mold and press it down a little, thereby forming the basis for baking.
3. We put our base in the preheated oven and cook for 10 minutes, over medium heat.
4. Mix cottage cheese with sugar, whisk with a blender until smooth. Add eggs and salt and whisk again. Rub the zest and squeeze the juice from half a lemon. Mix all the ingredients for the filling.
5. We spread the curd filling on the sand base and distribute it.
6. Put in the oven and cook for an hour, at a temperature of 170 degrees. Once the cake is cooked, let it cool down and put it in the refrigerator for a couple of hours.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Chicken egg - 80 kcal/100g
- Shortbread cookies - 716 kcal/100g
