Delicate poppy-cheesecake

Description

Most of the people loves cheese and, therefore, cakes with cottage cheese filling. Because baking with the stuffing, always turns out tender. And if you tried the cottage cheese in conjunction with Mac? If not, I suggest to prepare tender poppy-cottage cheese pie. The basis of the pie – crumbly shortcrust pastry - blends with two toppings: cheese, which is dense, but tender, juicy and flavorful poppy. Prepare and see for yourself!

Ingredients

Cheese

350 g
Chicken egg

2 piece
Butter

50 g
Flour

0.5 Tbsp
Vanilla sugar

4 g
Sugar

70 g
Mac

230 g
Apple

200 g
Sugar

100 g
Semolina

15 g
Raisins

30 g
Walnuts

30 g
Butter

70 g
Chicken egg

2 piece
Flour

100 g
Butter

60 g
Chicken egg

1 piece
Powdered sugar

40 g
Leavening agent

0.5 tsp
Sour cream

170 g
Powdered sugar

30 g

Cooking

The flour together with the baking powder sift in a bowl.

Add the cubes of cold butter and as fast as you can grind into crumbs with your hands. Then add powdered sugar and stir.

Now in the mass add the egg yolk (the protein will come in handy later) and quickly knead the dough. The dough turns elastic and smooth.

The bottom shape with a diameter of 22 cm with baking paper. Spread the dough and distribute it evenly in the form. Bumpers do not need. The form with the dough put into the fridge for an hour.

Prepare poppy seed filling. Mac pour boiling water, cover and leave for half an hour. Then, recline on a sieve and allow to drain the liquid. Mac them 2 times in a meat grinder with a fine screen. In the twisted Mac, add half of the sugar (50 g) and stir. Or, alternatively, Mac can be scrolled through a meat grinder along with sugar. Raisins, wash and fill with boiling water for 10 minutes, then dry, finely chop and pour into a separate bowl. Walnut dried on a dry pan, finely shred with a knife and pour into a bowl to raisins.

Eggs (4 PCs) divided into whites and yolks. Proteins pour in a clean and dry container, and yolks are shared by 2 different gently. The remaining sugar (50 g), combine with soft butter, beat with a mixer until fluffy, 2-4 minutes. Alternately add 2 egg yolks, beating well after each addition.

In whipped mass into 2-3 reception add poppy seed mixture. Stir with a spoon. Then add raisins, nuts and Apple, grated on a coarse grater. Mix everything again.

Now add semolina, stir. Place them on the side.

Get the form with the dough from the fridge, pinned with a fork. Bake in a preheated 180-190 With the oven for 10-12 minutes. The cake should be slightly browned. I bit overexposed, and he turned too rosy. Take out the form with the crust out of the oven.

Prepare curd. Soft butter, combine with sugar and vanilla sugar. With a mixer, beat until fluffy, 2-4 minutes. Alternately add 2 egg yolks, beating well after each addition.

In the received weight 2-3 reception add the cheese, stir with a spoon. Cheese pre-wipe through a sieve or punched out by a blender. Add flour and again mix.

In the 4 proteins add protein, the remainder of the cooking dough. Whisk them into a strong, lush foam. Spread half of the poppy filling, the 2nd half in the cottage cheese. Gently mix the two fillings.

The walls of the form lubricated with a small amount of butter, glue it to a strip of baking paper. For the shortbread layer evenly distributed poppy filling. The surface of the filling level.

Now spread the curd evenly distribute it. The surface is level. The form put in a preheated 170 With the oven for 50-60 minutes. The oven off, the door unveiled. Leave the pie for 20 minutes in the oven.

Then get the pie out of the oven, remove from the mold and let it cool down completely.

Prepare the sour cream. In sour cream add the powdered sugar and stir with a spoon to dissolve the powder.

Cooked cream distributed on the surface of the cooled cake and even out with a spoon. Pie sprinkle with dry poppy seeds, but can be decorated with any topping Dr. Oetker.

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