Composition / ingredients
Step-by-step cooking
Step 1:
First prepare the curd filling. To do this, be sure to beat 4 previously separated proteins in a dry and clean bowl. Beat at medium speed until light light foam. Then we add 160 g of sugar in portions and gradually increase the speed. Beat the proteins to persistent peaks.
Step 2:
Separately mix 4 yolks and 1/3 tsp of vanilla. Add 60 g of corn starch and 250 g of fatty sour cream. Mix everything together.
Step 3:
Then mix the protein and yolk mass and add 800 g of cottage cheese. Previously, I punched the cottage cheese with a blender so that the filling turned out to be more tender during cooking. Mix everything well, set aside and let's do the sponge cake.
Step 4:
For the biscuit, we also separate the whites of 3 eggs from the yolks in advance. Beat the whites at medium speed to a light light foam. Then add 80 g of sugar and gradually increase the speed. Beat the proteins to persistent peaks.
Step 5:
In the whipped whites, one by one, we mix the yolks. We also send 10 g of vegetable oil there.
Step 6:
Sift 80 g of wheat flour and mix gently so that the mass does not lose its splendor.
Step 7:
I pre-chopped 50 g of chocolate with a knife (cocoa content 56%). Add this chocolate chip to the dough here and mix gently.
Step 8:
I will bake in a split mold with a diameter of 24 cm. The bottom and sides of the mold were greased with butter. The bottom is still covered with parchment paper. Turn on the oven to warm up to 180 degrees. First, we spread the curd filling and carefully level it with a spatula.
Step 9:
Spread the sponge dough on top in small portions and level with a spatula. You can use a pastry bag and spread the dough in a circle, starting from the outer large circle. Do not press the dough hard.
Step 10:
Bake the pie in the oven for about 50 minutes. My oven works in the "bottom-top" mode without convection. The biscuit, which is on top, should be well browned.
Step 11:
Remove the pie from the oven and let it cool completely. In the process of cooling, it will settle down a little, but there is nothing wrong with that. We take the pie out of the mold and turn the curd filling up. The biscuit turns out to be from the bottom.
Step 12:
Carefully remove the parchment paper and sprinkle the cake liberally with grated chocolate. Cottage cheese pie "on the contrary" ready! Bon appetit!
Calorie content of the products possible in the composition of the dish
- Sour cream of 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
- 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
- Wheat flour - 325 kcal/100g
- Bitter chocolate - 539 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Vanillin - 288 kcal/100g
- Chicken egg - 80 kcal/100g
- Corn starch - 329 kcal/100g