Curd cake with black currant

Category: Bakery products
Curd cake with black currant

Ingredients

flour 200 g
baking powder 1 tsp
salt 0.5 tsp
sugar (in dough) 50 g
egg 1 PC
butter 120 g
soft cottage cheese 500 g
sour cream 100 g
sugar 100 g
eggs 2 pcs
starch 2 tbsp. l.
black currant 200-300 g

Cooking method

  • Last year I baked a very similar recipe with peaches from Natasha-natapit, but the taste of this cake is completely different.
  • I really liked the combination of crispy dough, delicate curd filling and berry sourness.
  • Berry and curd pies are a miracle how good and fragrant, I will definitely bake some more.
  • Sift flour with baking powder, add salt and diced butter, punch with a blender until you get a damp crumb. Add sugar and egg, knead the dough. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Beat eggs with sugar, add sour cream and cottage cheese punched with a blender, beat with a mixer until smooth, add sifted starch, mix.
  • Distribute the cooled dough in a split form (mine is 24 cm), making the sides approx. 4-5 cm. Pour the curd filling and evenly distribute the berries by lightly pressing them into the curd.
  • Bake the pie at 180 gr. (in a preheated oven) about 45-50 minutes. Cool slightly, detach form and cool completely.

The dish is designed for

8-10 servings

Time for preparing:

1.5-2 hours

Cooking program:

oven

Note

Recipe from Culinary Workshop magazine June 2013
In the original recipe, the berries in the filling are blueberries or blueberries, but they do not sell them here, they replaced them with black currants.

Vasilica
What a beautiful cake! The berries are fresh, very beautiful!
At first I thought (in the small photo) that this is a sandwich with black caviar.
Admin
It's a beautiful pie!
And at what stage are currants laid on the pie: before or after planting in the oven? From the photo, the impression is that the currants are laid on the finished cake. If the berries are kept in the oven for 40-45 minutes at 180 *, they will also blur from the heat and give a lot of juice
Or what did I not understand?
SanechkaA
Vasilica a-ha-ha - a sandwich with black caviar, indeed, when I took out the pie from the oven, I was very surprised - the berries look like fresh, but they taste baked

Admin maybe such a currant? I was very surprised myself that the berries retained their shape and gave quite a bit of juice - under each berry, and the taste is absolutely baked. In the photo in the magazine, by the way, absolutely the same, but there are blueberries.
I put the berries on cottage cheese, pressed them a little and baked
Admin

It is necessary to conduct an experiment, maybe my currants will turn out to be intact with this baking mode
SanechkaA
Admin tell us what did you do?
Admin
Quote: SanechkaA

Admin tell us what did you do?

Necessarily!
Ikra
SanechkaA ... What a cake !!!! Stunned! In a small photo in the announcements, I also decided that it was black caviar
Apparently, this recipe has a secret, why the berries remain so beautiful when baked. I'll bookmark it, bake it. when I come from vacation.
Twist
SanechkaAwhat a beautiful cake! And, without a doubt, delicious!
MariS
What a beauty, Sanya!
And very tasty, I know, I cooked something like this only with peaches according to Natasha's recipe natapit.
I can imagine how delicious it is with blueberries or currants!
There are such varieties of currants, which have berries with a very dense skin. So it doesn't burst when baking. I will try it with currants, it’s something I’ve seen invisibly!
SanechkaA
Ikra Irina thanks for evaluating the pie and there is no secret, she did it as it is written in the magazine

MariS Marinochka, yes, I also baked a pie from Natasha, tastefully I really hope that you will like the currant pie too, but we don't sell blueberries, only expensive imported ones, so I’m probably not destined to try such a blueberry pie

Twist Marina, thank you, very nice

Christina11
Very beautiful))) But it seems to me that with currants it turns out sour.
SanechkaA
yes, you are right, it is sour, but not critical of course currants should not be "pluck out your eyes", but sweeter
Natusik
SanechkaA, first of all, I want to say thank you so much for the delicious pie recipe!

I am very sorry, initially I doubted that the cake would be sweet. I added more sugar to the dough and filling. I added 2 tbsp to the dough. l., and in the filling 7 tbsp. l. And sprinkled with powdered sugar on top. It turned out just right! Well, this is for my taste, although I am not a sweet tooth ...

Here is my report ...

Curd cake with black currant

Curd cake with black currant

SanechkaA
Natusik thanks for the delicious report! you got a ruddy-sunny handsome man, a very appetizing pie
and after all, the berries did not flow either
and sugar, yes, a matter of taste
natalen
Thank you very much for such a delicious summer recipe. Made with raspberries and blueberries, though the berries were put when the pie was ready.
Curd cake with black currant
SanechkaA
Natasha, thanks for the tip and a wonderful photo of fresh raspberries, but blueberries were added right away?
natalen
Blueberries were frozen, and when thawed on a warm pie they left stains
SanechkaA
the spots are not scary, the main thing is that it did not flow
Barmamam
Today I baked this pie - the cottage cheese had to be disposed of, there are a lot of frozen berries. The berries were a mix - black currants, cherries (well, I love cherries!), A couple of spoons of blueberries. It turned out yummy. I deliberately sunk the berries in the filling, as I poured a lot. Baking in a silicone mold in Kuzin. I liked the base shortcrust dough in combination with the sour curd and berry filling. I don't really like cheesecakes, but there is a very successful combination of flavors here.

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