Composition / ingredients
Step-by-step cooking
Step 1:
How to make a bulk cake in butter with cottage cheese? Cottage cheese is better to take a natural rustic, it is not only healthier and tastier, but also better at work. But any other available one will do, cooking this pie is a great way to attach the remains of half-eaten cottage cheese. Ingredients –butter and chicken eggs should be removed from the refrigerator in advance so that they are at room temperature.
Step 2:
Softened butter (if you didn't have time to take it out of the refrigerator in advance, you can melt it a little in the microwave) put it in a deep bowl, cut it into small cubes with a knife. Add sugar and pour in the sifted flour, combined with baking powder.
Step 3:
Rub the dough into crumbs with your hands. You should get a rather moist to the touch shortbread dough with crumbs.
Step 4:
Put the cottage cheese in a bowl. Add sugar. We drive in a chicken egg. If the cottage cheese is too dry, you can pour a couple of tablespoons of milk, this will facilitate its transformation into a homogeneous mass.
Step 5:
For a better taste and wonderful aroma, add a pinch of vanilla. Using a blender, we grind these ingredients into a homogeneous curd mass.
Step 6:
We put part of the dough into a greased baking dish. We make small sides so that the filling does not leak out of the dough.
Step 7:
Spread the curd mass on top.
Step 8:
Sprinkle with the remains of sand crumbs. The oven is heated to 180 degrees. We send a form with a cake preparation to the oven. Bake it for about 30 minutes. But you need to focus on the work of your oven, the cooking time also depends on the volume of the mold and the amount of ingredients. The cake should be slightly browned on the outside and baked well inside.
Step 9:
We take the pie out of the oven, let it cool down a little in the mold and put it on a plate. We serve it to the table with milk, tea or coffee. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 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
- 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
- Wheat flour - 325 kcal/100g
- Vanillin - 288 kcal/100g
- Baking powder - 79 kcal/100g
- Chicken egg - 80 kcal/100g
