Curd cake with pear
Composition / ingredients
8
Servings:
Step-by-step cooking
Step 1:
Cupcake Products
Step 2:
Beat butter at room temperature with sugar.
Step 3:
Add cottage cheese (pre-rubbed through a sieve) and mix until smooth, add vanilla
Step 4:
Beat in the eggs one at a time and stir well.
Step 5:
Add flour sifted with baking powder. Knead the dough well. Grease with oil and sprinkle with flour the mold, lay out the dough.
Step 6:
Cut the pears into circles and stick them into the mold.
Step 7:
Bake at 170 degrees for about an hour (I baked almost one and a half) until golden brown. Check the readiness with a match.
The caloric content of the products possible in the composition of the dish
- Pear - 42 kcal/100g
- Dried pear - 246 kcal/100g
- Canned pears - 76 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
- Vanilla - 288 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
- Vegetable oil - 873 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking powder dough - 79 kcal/100g
- Chicken egg - 80 kcal/100g
