Cottage cheese-a yeast cake with rhubarb

Description

Very tasty cake of cheese and dough with a light sour taste of rhubarb and the fragrant vanilla cream. Cake is very soft and tender, help yourself!

Ingredients

Cheese

350 g
Sugar

11 Tbsp
Flour

600 g
Butter

100 g
Chicken egg

3 piece
Yeast

12 g
Milk

400 ml
Corn starch

6 tsp
Rhubarb

10 piece
Vanilla

Cooking

The dough I prepared the recipe Lyudmila Novoselova http://www.povarenok .ru/recipes/show/650 61/, Lyuda, thanks! I'm still a little again, because in some places slightly deviated from the recipe. So the cottage cheese to wipe through a sieve. Cottage cheese, I took a little more.

Add sugar, butter, eggs, to stir before receiving homogeneous mass.

Dissolve yeast in half Cup warm water, add sugar and 1 tbsp flour, to wait for the reaction and mix the dough with cottage cheese. Gradually add to the mixture flour, knead the dough, leave it in a warm place to rise for 1 hour.

And in the meantime we cook thick vanilla cream. Milk pour into a saucepan and put on fire. Separately in a small amount of milk to dissolve the cornstarch (or flour), add egg, vanilla (or vanillin), shake well, the mixture in a thin stream pour in boiling milk.

Cook over low heat until thick, stirring constantly. Then the cream is cool.

Punch down the risen dough,

Roll out the fondant thinly and using a rolling pin to transfer to a greased baking sheet, give the dough 20-30 minutes. I have a small piece of dough left to decorate the pie top.

Rhubarb cleaned from top tough skin and thinly slice.

Then rhubarb Lekha sprinkle with sugar, so he let the juice, juice drained (or you can it in the vanilla cream to add), in the rhubarb, add 1-2 teaspoon corn starch and stir.

Coming up on the dough spread the rhubarb.

Top evenly distribute the vanilla cream.

From left test form a lattice. Bake pie in preheated oven 170-175 deg 20-30 min.

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