Curd pie with caramel
8 servings
120 minutes
Cottage cheese pie with caramel is a delicate and refined treat inspired by Italian culinary tradition. Its velvety texture is achieved through a combination of fresh cottage cheese, creamy sour cream, and fragrant vanilla. The crispy cocoa and cookie base adds sophistication to the pie, contrasting with its soft filling. The highlight of this dessert is the caramel glaze that imparts a sweet depth of flavor with warm brown sugar notes. A light citrus note from orange zest refreshes the taste, creating a harmonious blend of sweetness and subtle tartness. This pie is perfect for cozy evenings and festive celebrations, enhancing the atmosphere of warmth and elegance. Italians appreciate it for its rich flavor and ability to bring joy in every bite.
1
Blend cookies, cocoa, 40 g of butter, and 25 g of brown sugar. Use the mixture to line the sides of a baking dish and place it in the refrigerator.
- Biscuits (cookies): 150 g
- Cocoa powder: 20 g
- Butter: 60 g
- Brown sugar: 125 g
2
Blend orange zest, cottage cheese, sour cream, eggs, white sugar, flour, and vanilla sugar. Pour the mixture into a mold. Bake at 180 degrees for 45 minutes.
- Orange zest: 20 g
- Curd cheese (tvorog): 1200 g
- Sour cream: 200 g
- Chicken egg: 6 pieces
- Sugar: 240 g
- Wheat flour: 20 g
- Vanilla sugar: 40 g
3
Melt 20 g of butter in a pan, dissolve 100 g of brown sugar in it, then add cream. Pour the caramel over the cooled pie.
- Butter: 60 g
- Brown sugar: 125 g
- Cream: 80 ml
