Curd pie with lemon and cocoa
8 servings
120 minutes
Cottage cheese pie with lemon and cocoa is a delicate and aromatic treat that harmoniously combines the light tartness of lemon, the rich flavor of cocoa, and the airy texture of cottage cheese. This dessert has European roots, possibly inspired by traditional German and Austrian cottage cheese pies. The sweetness of the filling is balanced by the freshness of lemon, while the soft cocoa dough adds depth to the flavor. It is perfect for cozy family tea times and celebrations and makes an excellent conclusion to a meal. Its appetizing structure—a combination of a crispy base and a tender cottage cheese layer—makes it special, with each bite revealing a richness of flavor nuances. This pie not only delights in taste but also creates an atmosphere of warm home comfort.
1
Knead the dough from flour, cocoa, 200 g of butter, 100 g of sugar, 3 yolks, and soda. Form a ball and place it in the freezer.
- Wheat flour: 2 glasss
- Cocoa powder: 2 tablespoons
- Butter: 300 g
- Sugar: 400 g
- Baking soda reacted with acid: 2 teaspoons
- Chicken egg: 7 pieces
2
For the filling, grind cottage cheese with lemon, mix in 300 g of sugar, 4 eggs, 3 beaten egg whites, 100 g of softened butter, starch, vanilla, and raisins.
- Dry curd cheese: 1 kg
- Lemon: 1 piece
- Sugar: 400 g
- Chicken egg: 7 pieces
- Chicken egg: 7 pieces
- Butter: 300 g
- Potato starch: 2.5 tablespoons
- Vanilla: to taste
- Raisins: to taste
3
Grate most of the hardened and convenient dough on a large grater onto a parchment-lined baking sheet. This is the pie base. Spread it out evenly. Top with the cottage cheese filling. Then add the remaining grated dough on top.
4
Bake for 40-45 minutes over medium heat. Check for readiness.