Kefir curd cake
6 servings
40 minutes
Cottage cheese kefir pie is a delicate, airy cake that delights with its simplicity of preparation and harmonious taste. The origins of this recipe trace back to European cuisine, where cottage cheese pastries are valued for their nutrition and softness. The base consists of cottage cheese, kefir, and sour cream, which give the product a pleasant moisture and slight acidity. Thanks to the carefully whipped dough, the pastry comes out lump-free, and the gradual addition of flour makes its texture silky. The finished pie has a golden crust and a soft, almost creamy center. It is especially delicious with honey, agave syrup or fruit sauce. Suitable for breakfast or cozy tea time, creating an atmosphere of home warmth and comfort.
1
In a deep bowl, we will start beating the egg with sugar. This can be done with a mixer or a whisk. Beat for about 2 minutes.
- Chicken egg: 1 piece
- Sugar: 2 tablespoons
2
We add baking soda and sour cream to this mixture. We mix it.
- Soda: 0.5 teaspoon
- Sour cream 15%: 2 tablespoons
3
Now we add the cottage cheese. It can be added without mashing separately, but it must be well whipped with the prepared mixture.
- Cottage cheese 9%: 500 g
4
It's time for the kefir. Add a little salt and now comes the most crucial moment. The entire liquid mass of the curd mixture needs to be whipped or mixed very well. There should be no lumps.
- Kefir: 100 ml
- Salt: pinch
5
Add flour. The dough should be soft and sticky, like for pancakes. To avoid mistakes with the consistency, add the flour gradually.
- Wheat flour: 130 g
6
Preparing the mold. It can be greased with a little butter. If the mold is silicone, no greasing is needed.
7
Bake at 190 degrees for 35-40 minutes. Serve warm, I highly recommend drizzling with agave syrup, honey, or another syrup before serving.