Cottage Cheese Pie Surprise: This Dairy Base Creates a Dreamy Texture!
Achieving a souffle-like texture in a cottage cheese pie depends on the preparation of the dairy base and strict temperature control. This combination creates a light dessert balanced by the natural acidity of fresh plums.
Ingredients
Dough
- Cottage cheese — 200 g
- Vegetable oil — 60 g
- Egg whites — 2 pcs.
- Sugar — 60 g
- Salt — 4 g
- Wheat flour — 250 g
- Baking powder — 8 g
Filling
- Cottage cheese — 400 g
- Sugar — 100 g
- Vanillin — 5 g
- Sour cream — 150 g
- Egg yolks — 2 pcs.
- Cornstarch — 20 g
- Fresh plums — 350 g
Preparation
Step 1. Prepare the dough base. Pass 200 g of cottage cheese through a sieve or mash it thoroughly with a fork to remove large lumps. Add vegetable oil, egg whites, sugar, and salt.
Step 2. Gradually incorporate wheat flour mixed with baking powder. Knead into a soft dough, shape it into a ball, and let it rest at room temperature for 15-20 minutes.
Step 3. Create the cream filling. Combine 400 g of cottage cheese, sugar, vanillin, sour cream, egg yolks, and cornstarch. Use an immersion blender to process the mixture until completely smooth.
Step 4. Grease a baking pan with butter and lightly dust it with flour. Spread the dough across the bottom, extending the edges up the sides by 3-4 cm.
Step 5. Pour the filling onto the dough and level the surface with a spatula. Halve the plums, remove the pits, and place them cut-side up, pressing slightly into the cream.
Step 6. Preheat the oven to 180°C (356°F). Bake for 40-45 minutes until the edges turn golden brown.
Olga Efimova, pastry chef: "The stability of the cottage cheese layer directly depends on the quality of the starch and complete cooling of the dish, as protein compounds are unstable at high temperatures."
Ekaterina Smirnova, home nutrition consultant: "Using high-quality dairy products without vegetable fats ensures the correct reaction during baking and eliminates the risk of moisture separation in the finished dessert."
| Question | Technical Guidance |
|---|---|
| Potato starch substitute? | Possible, but reduce the amount by 20% due to higher thickening power and potential flavor changes. |
| Sifting flour? | Necessary to aerate the flour, ensuring a tender dough without dense lumps. |
| Straining cottage cheese? | Mandatory for a souffle texture to ensure cream homogeneity. |
Cooking tip: Allow the pie to cool completely before slicing. The souffle structure stabilizes only as the temperature drops; cutting it while hot will cause the filling to lose its shape.
Readiness check: The cake is done when the edges are browned and the center jiggles slightly when shaking the pan. The filling will firm up during cooling.
Source: This article was adapted from an original Russian-language publication by Pravda.Ru.
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