Curd cake with pear and vanilla
6 servings
60 minutes
Cottage cheese cake with pear and vanillin is a delicate treat embodying the harmony of flavors and textures. Its roots trace back to European baking traditions, where cottage cheese gives the dough softness and lightness, while pear adds juiciness and subtle sweetness. During preparation, the cottage cheese mixture combines with airy dough, and pears filled with a nut-chocolate mixture create a pleasant surprise effect. Baked at low temperature, the cake becomes moist, infused with fruity aroma and vanilla warmth. Perfect for morning coffee or evening tea time. A light dusting of powdered sugar completes the image, turning it into a small culinary masterpiece. This is not just a dessert — it's comfort and enjoyment in every bite.
1
Beat the butter with sugar and vanillin, while blending the cottage cheese with eggs until smooth.
- Butter: 130 g
- Sugar: 200 g
- Vanillin: 1 piece
- Curd cheese (tvorog): 300 g
- Chicken egg: 3 pieces
2
Combine both masses, knead well, and add sifted flour with baking powder.
- Wheat flour: 300 g
- Baking powder (raising agent): 1 piece
3
Cut out the core of the pears and fill it with a nut-chocolate mixture.
- Pears: 3 pieces
4
Place the dough in a silicone mold and insert the pears.
5
Bake in the oven for 40 minutes at 160 degrees.
6
Dust with powder.
- Sugar: 200 g
