Description
Lots of toppings and thin crust is for lovers of cheese cakes! Moderately sweet, with slight acidity in the interlayer and aroma from vanilla pudding-a real feast on the table! A sweet tooth add more sugar, I have it at least.
Ingredients
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Flour
200 g
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Sugar
30 g
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Chicken egg
1 piece
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Vanilla sugar
0.3 tsp
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Salt
1 pinch
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Milk
3 Tbsp
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Butter
60 g
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Cheese
500 g
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Chicken egg
1 piece
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Butter
70 g
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Powdered sugar
50 g
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Pudding vanilla
1 pack
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Raisins
1 handful
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Cookies
3 piece
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Candied
2 handful
Cooking
Crumble cold butter into flour with salt.
Chop with a knife. Add sugar.
Beat in an egg.
Grind hands crumbs.
Pour a spoonful of cold water (or milk or whey) until until the dough begins to gather in apt.
Knead elastic bun dough, cover and put aside.
For the filling, the cottage cheese is better to take the burst. If it's grains, as I have, then punch a blender. I have low fat.
Pour the powder or fine sugar. Dust doing beforehand in a coffee grinder.
Add the vanilla sugar from Dr. Oetker.
Butter cut into pieces.
Melt in the microwave. Allow to cool a little.
Beat the egg, pour in the cottage cheese.
Then the melted butter.
Mix the lot and pour a pack of pudding from Dr. Oetker.
Mix thoroughly.
Add a clean raisins.
Knead the dough in a detachable form (diameter 21 cm) with parchment which oil is odorless. Bumpers necessary. Prick bottom with a fork.
For a layer to crumble any cookies. I had with spices.
Spread on the bottom of the candied fruit, or any berries from the syrup. I used slices of quince from the syrup, they are sour.
Here's how they look in a jar of syrup. Added usually in Latvia in tea instead of lemon. Quince-mini quince, all grow in the gardens here.
Fill filling the bottom of the cake.
Pat with a spatula or spoon, to avoid voids.
Top stuck raisins.
Bake in a preheated 180* oven for 40-45 minutes.
Allow to cool completely. I left off in the oven.
Cut into portions. Height tarts 4 see
Cake-the cheesecake holds its shape, can take apart.
Your tea party is sure to decorate this vanilla-flavored cake.
Ate!
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