Original cake with cottage cheese and nuts
The original cake with cottage cheese and nuts is covered with a creamy caramel crust on top. This incredibly delicious flip-flop pie is also very convenient to serve. The pie does not need to be cut, it is simply disassembled into pieces - each guest can break off a piece of himself. Fill nuts for your taste and wallet, and the rest of the ingredients are inexpensive, simple and affordable. For baking, you need a cupcake mold with a hole in the middle.
- Time for preparing: 1 hour 10 minutes
- Servings Per Container: 8-10
Ingredients for Pie with Cottage Cheese and Nuts
For the test:
- 200 g of cottage cheese;
- 130 g butter;
- 1 egg
- 100 g of sugar;
- 350 g of wheat flour;
- 1.5 teaspoons of baking powder;
- vanillin or vanilla extract.
For caramel filling:
- 120 g butter;
- 40 g cane sugar;
- 1 teaspoon ground cinnamon.
For nut dressing:
- 150 g of nut mixture;
- 100 g cane sugar.
The method of preparation of the original pie with cottage cheese and nuts
Making the dough. We wipe a packet of fat cottage cheese through a fine sieve to get rid of lumps. Cottage cheese can also be skipped through a meat grinder.
To the pureed cottage cheese add butter softened at room temperature. The butter in the recipe for the pie with cottage cheese and nuts can be replaced with creamy margarine, I do not really like margarine, but in this case it is appropriate.
Pour granulated sugar, add vanillin on the tip of a knife or a teaspoon of vanilla extract.
Pour wheat flour and baking powder of the dough, grind the ingredients with your hands, mix with a spoon. The dough for this pie with cottage cheese and nuts can also be prepared in a food processor.
Break a large chicken egg or two small ones.
Quickly knead the dough, it will turn out quite soft, but at the same time it is easily formed and does not lose its shape. Roll the dough into a ball, cover with cling film and put in the refrigerator for half an hour.
We take out the dough from the refrigerator, roll it into a layer 1.5 cm thick. We cut out circles with a large thin-walled glass. We collect the scraps into a ball, roll it out again and cut out thick circles.
Next, prepare a nut topping. Finely chop walnuts and hazelnuts, add almond petals, chopped cashews and salted peanuts. Any mixture of nuts - to your taste. Cane sugar is added to the nut mixture.
We make a caramel filling - melt the butter, add cane or regular sugar and a teaspoon of ground cinnamon, heat over a quiet fire to melt the sugar.
In a cupcake shape with a hole in the middle, pour the caramel filling, turn and tilt the shape so that the walls are covered with a mixture. We put overlapping circles of dough, pouring from a nut-sugar mixture, pour the remaining mixture on top.
We heat the oven to 160 degrees Celsius. Be careful that you don’t need a high temperature to bake this pie. We put the form in a heated oven on the middle shelf. Bake for 35-40 minutes.
We take out the form from the oven and immediately turn the cake on a plate, if you leave it in the form, then caramelized sugar sticks to the walls and getting baked goods will be problematic.
The original pie with cottage cheese and nuts is ready. Serve warm, very tasty for tea with cream, coffee with milk. Enjoy your meal!