Date pie with fermented baked milk and raspberries

8 servings

120 minutes

Mikhail Kurokhtin, chef of the Midsummer restaurant, shared the recipe with us.

Energy value per serving

• Calories: 1305.5
• Proteins: 18.5g
• Fats: 45.6g
• Carbohydrates: 208.2g

Ingredients

• Butter: 240 g
• Muscovado sugar: 500 g
• Chestnut honey: 90 ml
• Chicken egg: 6 pc
• Wheat flour: 600 g
• Baking powder: 20 g
• Pitted dates: 600 g
• Water: 800 ml
• Soda: 15 g
• Vanilla pod: 1 pc
• Sugar: 195 g
• Cream 33%: 150 ml
• Cottage cheese: 300 g
• Ryazhenka: 300 ml
• Freeze-dried raspberries: to taste
• Hazelnut: to taste
• Sesame: to taste

Cooking steps

1. First, prepare the dough. Pour water into a saucepan, add vanilla, and bring to a boil.

   Required ingredients:

   • Water: 800 ml
   • Vanilla pod: 1 piece

2. Add dates to the water and boil for 7 minutes, then remove the vanilla and blend the dates in a blender.

   Required ingredients:

   • Pitted dates: 600 g

3. Mix 165 grams of butter with muscovado sugar and blend until creamy.

   Required ingredients:

   • Butter: 240 g
   • Muscovado sugar: 500 g

4. Add honey and continue blending. Gradually add one egg at a time, without stopping the mixing.

   Required ingredients:

   • Chestnut honey: 90 ml
   • Chicken egg: 6 pieces

5. Add flour, baking soda, and baking powder to the dough. Knead the dough.

   Required ingredients:

   • Wheat flour: 600 g
   • Soda: 15 g
   • Baking powder: 20 g

6. Finally, add the date puree and mix well.

   Required ingredients:

   • Pitted dates: 600 g

7. Preheat the oven to 170 degrees.

8. Pour the mix into a lined tray and send it to the oven for 50 minutes.

9. Prepare caramel. Pour white sugar in a thin layer into a non-stick saucepan and place it on low heat. The sugar should start melting on its own. You can gently shake the pan to help the sugar melt evenly, but do not stir!

   Required ingredients:

   • Sugar: 195 g

10. Heat the cream over low heat.

    Required ingredients:

    • Cream 33%: 150 ml

11. When the sugar melts, gradually pour in the hot cream. The sugar should harden.

    Required ingredients:

    • Cream 33%: 150 ml

12. Keep the mass on low heat and stir constantly for 12-15 minutes until the caramel melts.

13. Then strain the caramel to remove any unmelted sugar. Add 75 grams of butter to the hot caramel sauce and mix.

    Required ingredients:

    • Butter: 240 g

14. Pour the caramel into a convenient storage container and place it in the refrigerator.

15. Prepare the cream. In a convenient container, combine cream cheese, fermented baked milk, and 350 grams of ready caramel.

    Required ingredients:

    • Cottage cheese: 300 g
    • Ryazhenka: 300 ml
    • Sugar: 195 g

16. Mix on the lowest speed until the ingredients are combined. The cream is ready.

17. Cut the cake into slices. Place a slice of the cake on a plate, spread cream on it, and cover with another slice of cake. Generously drizzle the pie with cream.

18. Garnish with freeze-dried raspberries, sesame seeds, and hazelnuts. Serve.

    Required ingredients:

    • Freeze-dried raspberries:  to taste
    • Hazelnut:  to taste
    • Sesame:  to taste