Curd pie with raspberries

4 servings

30 minutes

Cottage cheese pie with raspberries is a delicate and aromatic treat that combines the velvety texture of cottage cheese with the refreshing tartness of ripe raspberries. This recipe has roots in Russian cuisine, where cottage cheese pastries have always held a special place. The taste of the pie is wonderfully harmonious: the soft cottage cheese layer melts in your mouth, while the juicy berries add freshness and lightness. Baked at high temperatures, it acquires an appetizing golden crust. Due to its lightness and rich flavor, this pie is perfect for both cozy family tea times and festive gatherings. The raspberry tartness complements the sweetness, creating a perfect balance. It is served warm or chilled and often accompanied by sour cream or light whipped cream.

Energy value per serving

• Calories: 571.5
• Proteins: 33.2g
• Fats: 36.3g
• Carbohydrates: 23.7g

Ingredients

• Cottage cheese: 500 g
• Raspberry: 1 kg
• Butter: 100 g
• Chicken egg: 5 pc
• Sugar: to taste
• Salt: to taste

Cooking steps

1. Mash the cottage cheese with 3 hard-boiled egg yolks and add 2 raw yolks, salt, sugar, and mix everything thoroughly. Then fold in the beaten egg whites.

   Required ingredients:

   • Cottage cheese: 500 g
   • Chicken egg: 5 piece
   • Sugar:  to taste
   • Salt:  to taste

2. Spread the prepared mixture evenly on a greased baking sheet, place raspberries with sugar on top, and bake in the oven at 220–230 degrees Celsius for 15 minutes.

   Required ingredients:

   • Butter: 100 g
   • Raspberry: 1 kg
   • Sugar:  to taste