Quick Curd Pie
6 servings
75 minutes
Quick cottage cheese pie is a simple and delicious dish of Russian cuisine, perfect for breakfast or a cozy tea time. Its tender texture and lightness are achieved by carefully folding whipped egg whites into the cottage cheese mixture. Sour cream adds creaminess, while starch helps maintain its shape. This pie has a light creamy flavor with subtle vanilla notes, and its golden crust is a pleasant crunchy detail. Historically, cottage cheese pies are popular in Russian cuisine due to the availability of ingredients and their nutritional properties. It can serve as a standalone dessert or a wonderful base for adding berries, fruits, or chocolate. Served chilled or warm, it delights with its homely comfort and rich taste.
1
For the filling, mix cottage cheese with the yolks of 4 eggs, sour cream, and starch until a smooth mass is obtained. Vanillin can be added.
- Chicken egg: 6 pieces
- Soft cottage cheese: 600 g
- Sour cream 20%: 200 g
- Starch: 3 tablespoons
- Salt: pinch
2
Then whip the whites of 4 eggs into a thick foam and continue whipping, adding sugar. Whip like for meringue.
- Chicken egg: 6 pieces
- Sugar: 2 glasss
3
After that, gently fold the egg whites into the cottage cheese mixture.
- Chicken egg: 6 pieces
4
When the filling is ready, take 2 eggs and beat them well with sugar, then add 0.5 cup of flour, salt, and baking soda.
- Chicken egg: 6 pieces
- Sugar: 2 glasss
- Wheat flour: 0.5 glass
- Salt: pinch
5
Mix all the ingredients and spread them in a layer in a form greased with vegetable oil.
- Wheat flour: 0.5 glass
6
Carefully layer the cottage cheese mixture in small portions on this layer.
7
Bake in the oven at 200–220 degrees for 40–60 minutes (check for readiness).
8
You can decorate with fruits, berries, or chocolate as desired. However, if you are decorating with chocolate, do it when the cake has cooled.