German Curd Pie with Raisins
10 servings
105 minutes
German cottage cheese pie with raisins is a delightful treat that embodies the best traditions of German baking. Its roots go back centuries when cottage cheese was a key ingredient in rural cuisine. The delicate texture and slight tang of the cheese combined with the aroma of vanilla and almonds create a unique flavor. Brandy-soaked raisins add noble fruity notes. This pie is perfect for cozy tea times, celebrations, and heartfelt gatherings, filling the home with warmth and sweet fragrance. It features a rich yet airy structure that makes it especially enjoyable with coffee or hot chocolate. The sweetness and tanginess are beautifully balanced, while the soft dough with a crispy crust complements the velvety filling. This pie is an embodiment of classic German pastry tradition that delights with its taste and aroma.
1
Boil 4 eggs and separate the yolks from the whites. Mash the boiled yolks with 1 raw egg. Chop 250 g of sifted flour with baking powder and 150 g of chilled butter. Add sugar, 60 g of regular and 1 packet of vanilla, ground almonds, and the yolk mixture. Pour in wine and knead the dough. Roll the dough into a ball, wrap it in film, and refrigerate for 30 minutes.
- Egg yolk: 11 pieces
- Wheat flour: 290 g
- Baking powder (raising agent): 0.5 teaspoon
- Butter: 230 g
- Sugar: 160 g
- Vanilla sugar: 30 g
- Ground almonds: 1 tablespoon
- White wine: 4 tablespoons
2
Soak the raisins in brandy and almond liqueur and let it steep.
- Raisins: 80 g
- Brandy: 40 ml
- Amaretto (almond liqueur): 20 ml
3
Preheat the oven to 220 degrees.
4
Place the dough in a greased springform pan, create a border, and prick the dough with a fork. Prepare the filling by mixing 40 g of flour and salt with a little milk. Split the vanilla pod lengthwise, scrape out the seeds, and boil with the remaining milk. Add the flour mixture and bring to a boil. Cool while stirring constantly. Mix the cottage cheese with sour cream, add to this mixture, and whip. Beat 6 egg yolks with 80 g of butter and add to the cheese mixture. Pour in lemon juice and add raisins along with brandy and liqueur. Fold in 6 whipped egg whites.
- Wheat flour: 290 g
- Salt: to taste
- Milk: 250 ml
- Vanilla: 1 piece
- Curd cheese (tvorog): 1 kg
- Sour cream: 200 g
- Egg yolk: 11 pieces
- Butter: 230 g
- Lemon: 0.5 piece
- Raisins: 80 g
- Brandy: 40 ml
- Amaretto (almond liqueur): 20 ml
- Egg white: 6 pieces
5
Bake the pie for about an hour.