Description
Cottage cheese pie with peaches
Ingredients
-
Butter
120 g
-
Sugar
220 g
-
Flour
400 g
-
Cocoa powder
50 g
-
Leavening agent
2 tsp
-
Cheese
700 g
-
Chicken egg
4 piece
-
Starch
2 Tbsp
-
Vanilla
-
Peach
4 piece
Cooking
Knead the dough: 110-120 g of CL. butter (margarine) melt Butter+sugar+cocoa on+flour... the dough should have as the sand... loose... loose... when rubbed in palms, work tithe...
Mix everything for the filling: cheese, sugar, eggs, starch and a pinch of vanilla.
Half of the dough spread on the bottom of the form (distributed on the form)...
... spread half of the filling...
... top evenly put the slices of peaches...
... and carefully close the remnants of the filling...
On top of all this to cover the second half of the dough, evenly scattering it over the filling... and put in the oven for 50-60 min at 200 g.
Remove from the oven ready pie and give it to cool completely.
When the cake has cooled, it is possible to get out of shape... and put in the refrigerator because warm cheese when cut will be spread... Ideal - the next morning... But if not wait (as in my family, sometimes), then just put it on for a while in the fridge to cool completely!
When the cake has cooled, you can serve it to the table and cut into pieces a La carte...
BON APPETIT!!!
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