Cottage cheese cake with banana
6 servings
60 minutes
Cottage cheese pie with banana is a delicate and aromatic dessert inspired by French culinary traditions. Its base is a crumbly dough that pairs perfectly with the airy cottage cheese filling. The sweetness of ripe bananas highlights the light tang of the cottage cheese, creating a balanced flavor. Originally, such pies were made in French families as an exquisite yet simple treat for cozy evenings. This cottage cheese pie is perfect for breakfast or a light dessert after dinner. It is good both warm and chilled, and its golden crust adds an appetizing texture. Serving it with a cup of freshly brewed coffee or tea makes it a true gastronomic delight.
1
For the dough, mix flour with baking powder and 2 tablespoons of sugar, add 250 g of cottage cheese, butter, 1 egg and mix well until a somewhat uniform mass is obtained. Place in the refrigerator for 30 minutes.
- Wheat flour: 100 g
- Baking powder (raising agent): 1 teaspoon
- Sugar: 1 glass
- Semi-fat curd cheese (9%): 750 g
- Butter: 30 g
- Chicken egg: 1 piece
2
Whisk the yolks with sugar until an airy mass is obtained. Add 500 g of cottage cheese. Mix thoroughly with a mixer on medium speed until a creamy mass is achieved.
- Sugar: 1 glass
- Semi-fat curd cheese (9%): 750 g
3
Whip the egg whites with a mixer on high speed into a fluffy foam (about 2-3 minutes).
- Egg white: 4 pieces
4
Carefully fold the egg whites into the cheese-yolk mixture with a spoon. Do not strive for uniformity.
- Egg white: 4 pieces
- Egg yolk: 3 pieces
5
Grease the baking pan with oil (or line it with parchment paper).
- Butter: 30 g
6
Lay out the dough and shape the edges.
7
Slice the bananas into rounds and place them on the dough, pressing down slightly.
- Bananas: 2 pieces
8
Pour the cottage cheese mixture carefully.
9
Preheat the oven to 200 degrees. Bake for about 40 minutes until a golden crust forms. Leave to cool in the oven for 10-15 minutes.
10
Serve warm.
