Curd cake with pear
6 servings
90 minutes
Cottage cheese cake with pear is a delicate and aromatic treat from Russian cuisine. Its softness and airy structure are achieved thanks to the cottage cheese, which gives the pastry a light tang and rich flavor. The sweetness of the pears perfectly complements the dough, creating a pleasant fruity aftertaste. This cake is especially good as a cozy homemade treat for tea and can also be served on festive tables as an unusual dessert. Pears add natural juiciness, while vanillin adds a hint of sophistication. Baking at 180 degrees for an hour ensures an even texture, and checking with a toothpick guarantees perfect readiness. Such a cake combines simplicity in preparation with exquisite taste that can delight any gourmet.
1
Beat the soft butter with sugar.
- Butter: 125 g
- Sugar: 250 g
2
We add the strained cottage cheese.
- Curd cheese (tvorog): 200 g
3
Break the eggs, add flour and baking powder. Mix everything well. Pour into the mold.
- Chicken egg: 3 pieces
- Wheat flour: 225 g
- Baking powder (raising agent): 1.5 teaspoon
- Vanillin: to taste
4
Peel the pears from the skin and seeds, chop them, and insert them into the dough. Place the cake in a preheated oven at 180 degrees for about an hour. Check readiness with a toothpick.
- Conference pears: 1 piece
