Christmas cake with cottage cheese and Apple filling

Description

A delicious and festive cake with a shortbread base and a filling of cream cheese and sour-sweet apples under a layer of meringue. Surprisingly good combination! Pie is best prepared 1-2 days before the celebration and leave in the cold with him during this time will be a magical transformation: the Foundation will become more sandy, and the filling is more delicate and harmonious.

Ingredients

Butter

100 g
Yolk egg

3 piece
Sugar

0.5 cup
Sour cream

100 ml
Soda

0.5 tsp
Lemon juice
Flour

500 g
Cheese

500 g
Sugar

0.333 cup
Yolk egg

1 piece
Sour cream

2 Tbsp
Vanilla

1 pinch
Starch

1 Tbsp
Apple

800 g
Egg white

4 piece
Salt

1 pinch
Sugar

1 cup
Lemon juice

Cooking

First taken as a basis. The oil from the fridge to get in advance, it should be soft.

RUB the yolks with the sugar.

Add to them the butter, sour cream, soda (extinguished with lemon juice), flour, knead the dough. The dough in the work are very naughty, but then it turns out very tasty, so we'll have to endure the inconvenience for a great purpose!

Send the dough in the fridge for the time required to prepare the filling.

Now you can start stuffing. Mix the cottage cheese (better to use a paste, but if no such - will have to work the immersion blender), sugar, sour cream, egg yolk and vanilla.

Add starch, mix thoroughly. The original recipe did not specify what kind of starch should be used, from which I conclude - you can use any. I have corn.

Cut the apples into slices. Of course, remove the core and, if possible, clean. If you take the apples sour varieties - they will be better to keep the shape after baking, the sweet variety (they are more loose) - unable to fall apart a little, but it's not scary, it is still not going anywhere.

Take the dough from the refrigerator and place it on the form (better split), forming a high (if possible) bumpers. The size of the form in the photo - 26 cm

Spread on the basis of the first cheese layer.

Then - Apple. Put in oven on 180 degrees.

While the pie is in the oven, whisk up cold whites with a pinch of salt, gradually adding sugar, and in the end add a couple of drops of lemon juice. As soon as the apples start slightly at the edges to darken, take out the pie and cover with a layer of meringue. You can do it in 2-3 stages, drying with each layer of meringue, and you can place all at once. Keep in the oven need as much as you need for preparedness meringue (the pie quickly grasped).

If you make a single protein layer and thinner (to use all the proteins) will appear apples - looks very nice.

And if you use all the proteins, it will turn out pretty and delicious meringue "hat".

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