Pie Nocturne
Composition / ingredients
12
Servings:
Cooking method
1. It is necessary to mix cottage cheese with vegetable oil, egg, sugar with a mixer, pour sifted flour with baking powder and knead the dough.
Grease the mold (I have a diameter of 24 cm, but you can 26 cm), roll out the dough, put it in a mold, make high sides and while we are preparing the filling, put it in the refrigerator.
2. For the filling, separate the proteins from the yolks, beat them and put them in the refrigerator for now. Wash the lemon, grate 1 teaspoon of zest and squeeze 1 tablespoon of lemon juice.
3. Using a mixer, beat the softened butter, sugar and yolks. Add cottage cheese, sour cream, baking powder, zest and lemon juice, mix everything well. We clean the tangerines, peel them from the films, and put half of the slices in the filling. Spoon in the whipped whites. We mix everything very well again.
4. We take the dough form out of the refrigerator, spread the curd mass, deepen the remaining tangerine slices on top and bake the pie in a preheated 180 degree oven for an hour. If the top turns too red, cover it with foil. Let the pie cool down and only then serve it on the table.
The pie turns out very tasty and beautiful, really – soul music, nocturne.
Grease the mold (I have a diameter of 24 cm, but you can 26 cm), roll out the dough, put it in a mold, make high sides and while we are preparing the filling, put it in the refrigerator.
2. For the filling, separate the proteins from the yolks, beat them and put them in the refrigerator for now. Wash the lemon, grate 1 teaspoon of zest and squeeze 1 tablespoon of lemon juice.
3. Using a mixer, beat the softened butter, sugar and yolks. Add cottage cheese, sour cream, baking powder, zest and lemon juice, mix everything well. We clean the tangerines, peel them from the films, and put half of the slices in the filling. Spoon in the whipped whites. We mix everything very well again.
4. We take the dough form out of the refrigerator, spread the curd mass, deepen the remaining tangerine slices on top and bake the pie in a preheated 180 degree oven for an hour. If the top turns too red, cover it with foil. Let the pie cool down and only then serve it on the table.
The pie turns out very tasty and beautiful, really – soul music, nocturne.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 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 curd - 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
- Tangerines - 33 kcal/100g
- Canned tangerines - 40 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 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
- Vegetable oil - 873 kcal/100g
- Baking powder - 79 kcal/100g
