Variegated plum cake with curd dough

Category: Bakery products
Variegated plum cake with curd dough

Ingredients

Cottage cheese 200 g
Kefir 100 g
Margarine 40 g
Granulated sugar 80 g
Wheat flour 240 g
Baking powder 1.5 tsp.
Salt 1/3 tsp
Sour cream 300 g
Potato starch 20 g
Eggs category C0 2 pcs.
Plum variety prunes 250 g
Vanillin Taste

Cooking method

  • Plum is great for pies both raw, frozen and in jam. Since the "plum" season is not over yet, I took the opportunity to bake this cake with fresh prunes.
  • Dough
  • First, we prepare the basis for our pie: we mix cottage cheese, kefir, softened (not melted) margarine, 30 g of granulated sugar, salt. Next, add flour, sifted and mixed with baking powder, and knead a soft plastic dough.
  • If the curd is too moist, you may need more flour, but don't make the dough too hard.
  • We form a ball from the dough and put it under the film in the refrigerator for a while while we are preparing the filling.
  • Filling
  • We cut the plum (I took the prune variety) in half, and then each half lengthwise into 4 parts. If you want a nice pie, use ripe, but not soft, plums to keep their shape after baking.
  • Beat sour cream with 50 g of granulated sugar, 2 eggs, starch and vanilla.
  • We turn on the oven 180 degrees and begin to shape our cake. I use non-stick and silicone molds that do not require lubrication, i.e. if required, grease the mold with oil.
  • We roll out the dough taking into account the need to form sufficiently high sides, since there is a lot of filling. Put the plum on the dough and fill it with sour cream.
  • We send the cake to the oven for about 40 minutes. The sour cream filling should "grab" completely, check the cake for a dry splinter.
  • Remove from the mold and cut only when it has cooled down, otherwise the sour cream soufflé will wrinkle. The next day, the pie only tastes better.
  • From the specified number of ingredients, I got a ready-made cake weighing about 1300 g.
  • Variegated plum cake with curd dough

The dish is designed for

14 servings

Time for preparing:

1.5-2 h

Cooking program:

Handles + mixer + oven

Note

Such a pie can be made with frozen plums and cherries and apricots and any not too moist berries and fruits.
The amount of sugar in the filling is highly dependent on the fruit used and the taste preferences. In this case, the plum was very sweet.

ninza
Marinochka, what a beauty! Tell me, can you just use dried fruits - prunes, dried apricots, etc.? Thank you.
Mandarinka @
ninza, Thank you! I think you can, but you need to first pour boiling water over them, let them swell, and then drain the excess water. The amount of sugar should probably also be reduced in this case, since dried fruits are usually very sweet
Borisyonok
Mandarinka @, Marina!
Thanks for the "handy" pie. I took it to the "bins".

Kefir and cottage cheese always remain a little bit, here you can add them to the dough. And the plum ... is still in stores, and it seems to me that the dried plum according to Roma's recipes has been made half of Russia. So this pie is for year-round consumption.

francevna
Marina, I liked the pie because I need a little bit of everything, and I have just a lot of plums.
What shape was used
Mandarinka @
Borisyonok, so I will always have half a cup of kefir, then fermented baked milk, then yogurt ... that's how I use it. And I ice the plums for the winter, especially for pies.
francevna, in this case, the bottom of the mold is 24 cm, but this amount of ingredients is enough for 26-27 cm.It is easier to bake without the risk of leaving the soufflé unbaked or getting an overdried crust
ninza
Marina, should you defrost frozen fruits before baking or sprinkle them on the dough frozen and pour over sour cream?
Mandarinka @
ninza, I usually put frozen ones so that the juice does not drip. Only I would have done the frozen ones in a different order: first, sour cream filling, then berries and / or fruits on top. You can sprinkle them with starch a little beforehand if you are worried about excessive moisture.
ninza
Marinochka, thanks for the quick and necessary advice!
Mandarinka @
ninza, really looking forward to the photo!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers