Curd Cream Pie
6 servings
60 minutes
Cottage cheese cream pie is an exquisite dessert of Russian cuisine that combines the softness of chocolate dough and the tenderness of creamy cottage cheese filling. Its origins trace back to traditional Russian pastries where cottage cheese has always been an important ingredient. The fragile cocoa dough, complemented by the vanilla aroma of the cream, creates a harmonious taste: slightly chocolatey with a pleasant tang from the cottage cheese and light sweetness. This pie is perfect for cozy family tea gatherings, festive feasts, or simply as a refined treat with coffee. A special detail is the small dough balls gently sunk into the filling, giving the pie an original appearance and interesting texture. The flavor of this dessert highlights the simplicity of its preparation, allowing one to enjoy sweet home comfort in every bite.
1
Beat the butter with sugar (80 g), baking soda, and egg. Mix the flour with cocoa, gradually add to the dough. It should not stick to your hands. Do not knead for too long. Separate 1/4 of the dough. Place the larger part in a 20 cm mold, make a border about 3–3.5 cm high, and refrigerate for 20 minutes.
- Butter: 80 g
- Sugar: 150 g
- Baking soda: 0.3 teaspoon
- Chicken egg: 1 piece
- Wheat flour: 170 g
- Cocoa powder: 1 tablespoon
2
Mix everything for the cream (without a mixer): 250 g of cottage cheese; 70 g of sugar; 100 g of sour cream; 1 teaspoon of starch; 1/3 teaspoon of vanillin.
- Curd cheese (tvorog): 250 g
- Sugar: 150 g
- Sour cream: 100 g
- Starch: 1 teaspoon
- Vanillin: 0.3 teaspoon
3
Roll out the dough. Make small balls from the remaining dough and slightly press them into the cottage cheese filling. Bake the pie for about 40-50 minutes.
- Wheat flour: 170 g
