Pie with cottage cheese and jam
12 servings
75 minutes
Cottage cheese and jam pie is a delicate combination of airy dough, soft cottage cheese, and sweet fruit jam. This dessert, popular in European cuisine, delights with its balance of textures and flavors: the tender cottage cheese adds creamy softness while the jam provides a bright accent. The history of such baked goods goes back to home cooking traditions where cottage cheese was one of the main baking ingredients. This pie is perfect for morning tea or a cozy family dinner. During baking, the filling partially sinks into the dough, creating an impressive pattern on the surface. It is best served slightly chilled with a cup of fragrant tea or coffee. The pie is easy to make and suitable for a large gathering.
1
Preparing the filling. Mix cottage cheese with eggs and sugar, add milk as needed, the filling should not be too runny.
- Curd cheese (tvorog): 500 g
- Chicken egg: 6 pieces
- Sugar: 300 g
- Milk: 3 tablespoons
2
Beat the eggs with sugar. The mixture should increase in volume, become thick and light. Add milk and vegetable oil, and beat again. Mix the flour combined with baking powder into the mixture.
- Chicken egg: 6 pieces
- Sugar: 300 g
- Milk: 3 tablespoons
- Vegetable oil: 0.5 glass
- Wheat flour: 320 g
- Baking powder (raising agent): 12 g
3
Pour the batter onto a baking sheet lined with parchment paper. Use a piping bag to drizzle the filling diagonally over the batter. You can place a bit of jam or a piece of fruit in the resulting squares. Bake in an oven preheated to 180 °C for 40-50 minutes. The cottage cheese and jam partially sink into the batter during baking.
- Curd cheese (tvorog): 500 g
- Jam: 50 g
4
The ingredients are calculated for a large 30x40 mold.
