Description
Cottage cheese casserole with pumpkin strasheim, walnuts and plums. Delicate curd, top with pumpkin seed brittle, sand chips, nuts and dried plums, you say.. very VERY TASTY!!!
Ingredients
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1 kg
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5 piece
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3 Tbsp
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1 cup
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70 g
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70 g
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8 g
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6 piece
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1 cup
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0.5 cup
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Cooking
First make pumpkin streusel (pumpkin shortbread crumb, in our opinion), for this pumpkin bake in the oven to cool.
Then carefully punch a blender, add 2 tbsp sugar, cinnamon.
Pumpkin puree, mix with softened butter.
Add the flour, baking powder, sorry, I forgot to measure the amount of flour, I took about a Cup, how many will take the dough to roll it into a ball, the dough put into the fridge for at least 40 minutes.
Make cottage cheese. Thoroughly RUB the cheese with sugar, if the cheese grainy, it is better to grind in a meat grinder or blender to break if the cheese is not fatty, add butter (for 1 kg of cheese 100 g of oil). 1 kg of cottage cheese, I took half a Cup of sugar, I don't like anything too sweet, if you like sweeter, put glass.
Add the eggs, starch (made with corn and potato, almost no difference with the potato structure is a little denser), mix well, fluff is not necessary.
Add vanilla or vanillin, cinnamon, mix well.
Put into a form, I have silicone, I'm not smeared when a standard form oil and sprinkle with breadcrumbs or semolina to form a small rim.
Sprinkle grated on a coarse grater pumpkin dough.
On the dough spread chopped walnuts and plums (bone they have to remove and cut in half), plums I put the wet side up.
Put in preheated oven to 160 degrees somewhere for 1 hour, after 40 minutes, pull out, sprinkle lightly with sugar (there was a way of life and brown sugar, but I don't have it), return to the oven for another 20 minutes.
Cool completely before serving! BON APPETIT!!!
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