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Shortbread cake with honeysuckle and cottage cheese

Who needs a piece of fragrant summer honeysuckle cake? Honeysuckle has ripened at our dacha. Rather, like this: HURRAH!!! THE HONEYSUCKLE HAS FINALLY RIPENED!!! Together with cherries, these are my favorite berries. And honeysuckle is all the more valuable because you can't buy it in a store and its ripening period is very short. 2-3 weeks and that's it. Therefore, every year in May, I start to think what I will cook from the new harvest. This year I decided to cook pie, cake and desserts. Let's start with the pie.
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Shortbread cake with honeysuckle and cottage cheese
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Shortbread cake with honeysuckle and cottage cheese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 % 7 g
Fats 26 % 11 g
Carbohydrates 58 % 25 g
226 kcal
GI: 12 / 8 / 80

Step-by-step cooking

Cooking time: 1 h 40 min

  1. Step 1:

    Step 1.

    Dough.

  2. Step 2:

    Step 2.

    Sift flour with baking powder.

  3. Step 3:

    Step 3.

    Add diced butter.

  4. Step 4:

    Step 4.

    Grind everything into fine crumbs.

  5. Step 5:

    Step 5.

    Add egg and sugar. Knead a soft dough.

  6. Step 6:

    Step 6.

    Roll the dough into a ball, wrap in plastic wrap and put in the refrigerator for 30 minutes.

  7. Step 7:

    Step 7.

    Filling. Gently rinse and dry the honeysuckle.

  9. Step 8:

    Step 8.

    Mix cottage cheese with sour cream, sugar and vanilla sugar. I took soft cottage cheese to make the filling more tender and without lumps.

  10. Step 9:

    Step 9.

    Mix thoroughly.

  11. Step 10:

    Step 10.

    Put the dough in a baking dish ( 18 18-20 cm), spread on the bottom, make sides.

  12. Step 11:

    Step 11.

    Put the curd mass on the dough. Put the mold in the refrigerator for 10 minutes.

  13. Step 12:

    Step 12.

    Put honeysuckle on the cooled cottage cheese and spread evenly over the entire surface.

  14. Step 13:

    Step 13.

    Bake the pie for about 40 minutes at 180 ° C.

Caloric content of the products possible in the composition of the dish

  • Sour cream of 30% fat content - 340   kcal/100g
  • Sour cream of 25 % fat content - 284   kcal/100g
  • Sour cream with 20 % fat content - 210   kcal/100g
  • Sour cream of 10 % fat content - 115   kcal/100g
  • Sour cream - 210   kcal/100g
  • Chicken egg - 157   kcal/100g
  • Egg white - 45   kcal/100g
  • Egg powder - 542   kcal/100g
  • Egg yolk - 352   kcal/100g
  • Ostrich egg - 118   kcal/100g
  • Cottage cheese of 40% fat content - 466   kcal/100g
  • Cottage cheese of 20% fat content - 233   kcal/100g
  • Cottage cheese of 18% fat content - 226   kcal/100g
  • Cottage cheese of 10% fat content - 156   kcal/100g
  • Low-fat cottage cheese - 75   kcal/100g
  • Cottage cheese with sour cream - 260   kcal/100g
  • Fruit cottage cheese - 147   kcal/100g
  • Soft dietary cottage cheese - 170   kcal/100g
  • Cottage cheese "vitalinia" - 64   kcal/100g
  • Cottage cheese "morning" ( "danone") without sugar - 91   kcal/100g
  • Cottage cheese - 156   kcal/100g
  • Whole durum wheat flour fortified - 333   kcal/100g
  • Whole durum wheat flour, universal - 364   kcal/100g
  • Flour krupchatka - 348   kcal/100g
  • Flour - 325   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Honeysuckle - 30   kcal/100g
  • Baking powder - 79   kcal/100g
  • Vanilla sugar - 379   kcal/100g

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