This delicious shortbread cake with a crispy crust and delicate curd filling turns out to be very appetizing.
Cooking time 1 hour 20 minutes
Cottage cheese 5% fat 200 g
Flour 150 g
Butter or good margarine 100 g
Sugar 50 g
Egg 1 pc
Sugar for the filling 1 tbsp. l.
Baking powder 5 g
Salt 1 pinch.
Sift flour into a bowl.
Add sugar, baking powder and salt.
Chop the butter into cubes and leave on the table at room temperature for 30 minutes.
Add soft butter to flour mixture.
Knead well and quickly into crumbs. Cover with plastic wrap and refrigerate for 1 hour.
Roll the finished dough into a ball.
For the filling, mix cottage cheese, egg and sugar in a bowl to taste, you can add vanillin or citrus zest.
Lubricate the bottom of the split form with a little oil or line with parchment. Roll out most of the dough in a bottom layer in a mold and make small sides. Put a smaller piece of dough in the freezer for 30 minutes.
Place the filling on the dough and spread evenly over the mold.
Grate the cold dough on top of the curd filling.
Bake in an oven preheated to 180 degrees C, 25-30 minutes. Cool the finished cake in the form.
Shortcake with cottage cheese is ready. Put on a dish and cut into pieces.
Can be served at the table.