Pie with curd layer and meringue
12 servings
120 minutes
A pie with a cottage cheese layer and meringue is a refined combination of delicate shortcrust pastry, airy cottage cheese filling, and light, slightly crispy meringue. Its roots lie in European baking traditions, where textural contrasts and flavor harmony are valued. The cottage cheese layer gives the pie softness and creamy tenderness, while the baked meringue adds elegant lightness with its golden crust. This dessert is perfect for cozy family tea times and festive occasions. The firm yet tender cottage cheese cream softens the sweetness of the meringue, creating a balance that captivates from the first bite. It is best served chilled when the caramelized sugar droplets on the meringue become a bright accent.
1
For the test: sift the flour with the baking powder, add 2 tablespoons of sugar and half a teaspoon of vanilla sugar.
- Wheat flour: 1 glass
- Baking powder (raising agent): 1 teaspoon
- Sugar: 200 g
- Vanilla sugar: 1 teaspoon
2
Cut the margarine into cubes, add to the flour mixture, and rub with your hands into crumbs.
- Margarine: 80 g
3
Crack an egg and knead a smooth dough. Wrap it in plastic wrap and leave it in the fridge for 30-40 minutes.
- Chicken egg: 4 pieces
4
Prepare the filling: mix cottage cheese, sour cream, 3 yolks, and the remaining vanilla and regular sugar, and beat thoroughly with a mixer. If the cottage cheese is lumpy, blend the mixture in a blender.
- Curd cheese (tvorog): 400 g
- Sour cream (30%): 200 g
- Chicken egg: 4 pieces
- Vanilla sugar: 1 teaspoon
- Sugar: 200 g
5
Grease a detachable mold 23-25 cm with oil and sprinkle with flour. Take the dough out of the fridge, shape it into a round flatbread, lightly dust it with flour, place it in the mold, and flatten it across the bottom.
- Wheat flour: 1 glass
- Margarine: 80 g
6
Pour in the filling and smooth it out with a spoon. Bake for about an hour at 160-180°C until the cheese mixture sets.
- Curd cheese (tvorog): 400 g
7
While the pie is baking, make the meringue: beat the egg whites to stiff peaks, add the powdered sugar, and beat well again.
- Chicken egg: 4 pieces
- Icing sugar: 5 tablespoon
8
Take out the pie, spread the egg white on the cottage cheese layer, smooth it with a spoon and create chaotic patterns, bake for another 20 minutes until golden.
9
Remove from the oven, let the pie cool completely in the cold, (drops will appear on the meringue) and only then can you cut it.
