Pie with persimmon Autumn sun

Description

Easy to implement, cottage cheese cake with persimmons to keep warm in the cold autumn weather at home with a Cup of strong tea and a sun cake.

Ingredients

Flour

175 g
Butter

40 g
Sugar

4 Tbsp
Cheese

400 g
Persimmon

3 piece
Chicken egg

2 piece
Sour cream

2 Tbsp

Cooking

From butter, flour and sugar (you can add a little salt)+ 1-2 tbsp of water to replace the dough. Send it in the fridge for half an hour.

Meanwhile, beat the eggs with sugar.

Add cheese, sour cream and flour and mix on low speed.

Put the dough in shape, forming low sides. I have a form of 23 cm.

Pour on the dough portion of toppings. Leave the filling got enough to fill persimmon - about half or 1/3 of the curd mass.

Put sliced persimmons.

Pour the remaining stuffing in a preheated oven for 50-60 minutes (180 degrees). I think that you can bake at a higher temperature, but I prefer when the cheese is slightly steamed or something... So I baked at 180 degrees for about an hour.

Help yourself! When the cake is well cooled, it becomes barely noticeable acidity from the cheese that adorns his cake. And the whole cake is quite sweet with an almost elusive hint of what persimmon "knits".