Cottage cheese pie with beetroot
4 servings
40 minutes
Cottage cheese pie with beetroot is an unusual combination that surprises with its tenderness and lightness. This recipe originated in European cuisine, where cottage cheese is the basis for many desserts. Beetroot adds softness, a light sweetness, and a rich color to the pastry, while caramelization with demerara and brandy reveals its natural notes. The combination of airy cottage cheese dough with a subtle vanilla aroma makes the pie especially cozy and homely. It is prepared in moist heat, giving it a silky texture. This dessert can be served with a cup of fragrant tea or a light coffee drink. It is suitable for both family breakfasts and festive tea parties, impressing with its originality and noble taste.
1
Peel the beetroot, chop it finely, and sauté in butter with demerara sugar until soft over low heat to prevent the butter from burning. If the sugar starts to caramelize too much and the butter begins to burn, add a little liquid — water, or better, brandy. Turn the cooked beetroot into puree in a blender.
- Beetroot: 200 g
- Demerara sugar: 20 g
- Butter: 50 g
- Vegetable oil: 1.5 tablespoon
2
In a mixer, blend eggs and sugar until smooth, add the contents of half a vanilla pod, then mix in cottage cheese and sour cream until homogeneous again.
- Chicken egg: 4 pieces
- Sugar: 100 g
- Vanilla pod: 0.5 piece
- Full-fat curd cheese (18%): 200 g
- Sour cream (30%): 150 g
3
Mix the flour with the baking powder and a pinch of salt, then slowly add it to the mixer with the cottage cheese mixture. Add the beetroot and mix very well.
- Wheat flour: 150 g
- Baking powder (raising agent): 5 g
- Salt: pinch
- Beetroot: 200 g
4
Grease the baking pan with vegetable oil, fill it with dough, and place it in an oven preheated to 190 degrees for half an hour. Also, place a tray with boiling water below the pie in the oven to cook it in moist heat.
- Vegetable oil: 1.5 tablespoon
