Airy Curd Pie
6 servings
45 minutes
Airy cottage cheese pie is a true embodiment of tenderness and lightness in the world of desserts. Its roots trace back to European culinary traditions where cottage cheese is widely used in baking. The soft, airy structure of the pie is achieved through carefully whipped egg whites that give it an almost weightless texture. The flavor is refined and creamy with subtle vanilla notes that perfectly complement a cup of fragrant tea or freshly brewed coffee. This pie can serve as both a family treat and a worthy dessert for a festive table. It is delightful on its own but can be enhanced with fruit sauce or fresh berries for added juiciness and flavor brightness.
1
Preheat the oven to 160 degrees.
2
Whip the cottage cheese, sour cream, milk, egg yolks, sugar (50 g), starch, and vanilla sugar.
- Curd cheese (tvorog): 400 g
- Sour cream: 50 g
- Milk: 100 ml
- Chicken egg: 4 pieces
- Sugar: 100 g
- Starch: 2 tablespoons
- Vanilla sugar: to taste
3
Whip the egg whites to stiff peaks, then add the remaining 50 g of sugar.
- Chicken egg: 4 pieces
- Sugar: 100 g
4
We mix the egg whites with the cottage cheese mass.
- Chicken egg: 4 pieces
- Curd cheese (tvorog): 400 g
5
Pour the filling into a greased mold.
6
Reduce the oven temperature to 120-140 degrees. Bake for about 40-45 minutes.
