Curd and apple cakes with crumbs
4 servings
60 minutes
Cottage cheese-apple pastries with crumbs are a delicate treat of European cuisine, embodying the warmth of homemade baking and harmony of flavors. The base of the pastries is ricotta, providing creamy softness, while apples add natural fruity freshness. The feature of this dessert is the crumbly topping that creates a crispy crust and contrasting texture. Initially, such pastries appeared as a variation of classic cheese casseroles but gained new depth of flavor thanks to the apples. They are perfect for morning tea or coffee and as a light meal finale. Chilled pastries become even more tender and aromatic, revealing the richness of flavor with each bite.
1
Sift the flour with baking powder and mix it with sugar.
- Wheat flour: 2 glasss
- Baking powder: 1 teaspoon
- Sugar: 0.5 glass
2
Cut the butter into small pieces, add to the flour, and rub with your fingers until crumbly.
- Butter: 150 g
3
Pass the ricotta through a sieve, add sour cream, sugar, vanilla, and eggs, and mix.
- Ricotta cheese: 250 g
- Sour cream: 100 g
- Sugar: 0.5 glass
- Vanilla extract: to taste
- Chicken egg: 2 pieces
4
Cut the apples into quarters, peel and remove the seeds, and grate them on a coarse grater. Mix with ricotta.
- Apple: 2 pieces
5
Line a 28 cm springform with parchment paper and grease the edges with oil.
6
Spread 2/3 of the crumbs on the bottom, add the apple mixture on top, level it out, and sprinkle with the remaining crumbs.
- Wheat flour: 2 glasss
- Butter: 150 g
7
Bake for 40 minutes at 200 °C.
- Apple: 2 pieces
8
Let it cool completely before slicing.