Curd pie with candied fruits
4 servings
80 minutes
Cottage cheese pie with candied fruits is a delicate and aromatic dessert of Russian cuisine, combining the lightness of the cottage cheese mass with the sweet, fruity notes of candied fruits. The history of such pies originates from traditional village recipes where cottage cheese was the basis for many sweet dishes. This pie has a soft texture due to whipped egg whites, and the addition of almonds and citrus zest gives it sophistication. It is served as an independent dessert and pairs perfectly with tea or coffee. It can be decorated with powdered sugar, creating an appetizing contrast of flavors. The simplicity of preparation makes it accessible even for novice cooks, while its rich taste will delight any gourmet.
1
Whip the egg whites into a foam.
- Chicken egg: 2 pieces
2
In a separate bowl, mix the cottage cheese (I used Farmer's 2%, any soft 5% is fine), egg yolks, salt, and sugar; add vanilla. Mix everything with a mixer. Add finely chopped almonds, zest, raisins or any candied fruits and mix thoroughly again.
- Soft cottage cheese: 400 g
- Chicken egg: 2 pieces
- Salt: to taste
- Sugar: 4 tablespoons
- Vanillin: pinch
- Ground almonds: 1 tablespoon
- Raisin: 95 g
- Candied orange peel: 60 g
3
Gradually add the sifted flour with baking powder to the bowl.
- Flour with baking powder: 150 g
4
Gently fold the whipped egg whites into the cottage cheese mixture.
5
Preheat the oven to 190 degrees. Take a baking dish, grease the bottom and edges with butter, add the cottage cheese mixture, and place it in the oven to bake.
- Butter: 20 g
6
Bake until the pie is fluffy and golden brown. The approximate baking time is 40 minutes. You can check by piercing with a thin knife - nothing should stick to it.
7
Then remove the pie from the mold, shake it slightly to loosen it, turn it over, and sprinkle with powdered sugar.
- Powdered sugar: 3 tablespoons