Recipe: Christmas cake with cottage cheese and apple filling step by step with pictures | Handy.Recipes

Christmas cake with cottage cheese and apple filling

Cooked Christmas cake with cottage cheese and apple filling

Nutritional Value

Very tasty and festive pie with a sandy base and a filling of cottage cheese cream and sweet and sour apples under a layer of meringue. A surprisingly good combination! The pie is best made 1-2 days before the celebration and left out in the cold, during which time it will undergo magical transformations: the base will become more "sandy", The base will become sandier and the filling more tender and harmonious.

Author of the recipe

Ingredients for the Christmas cake with a curd-apple filling:


Dough

  • Butter (TM "Ekomilk" 82,5%) - 100 g
  • Egg yolk - 3 units
  • Sugar (glass volume 250 ml) - 1/2 glass
  • Sour cream (thick) - 100 ml
  • Soda - 1/2 teaspoon
  • Lemon juice
  • Wheat flour / Flour - 500 g

Filling

  • Cottage cheese - 500 g
  • Sugar (cup volume 250 ml) - 1/3 glass
  • Egg yolk - 1 pc
  • Sour cream - 2 tablespoon
  • Vanillin - 1 pinch.
  • Starch - 1 tablespoon
  • Apple - 800 g

Meringue

  • Egg Whites (cold) - 4 units
  • Salt - 1 pinch.
  • Sugar (glass volume 250 ml) - 1 glass
  • Lemon juice - to taste

How to cook Christmas cake with cottage cheese and apple filling step by step with photos


First, let's make the base. Take the butter out of the fridge beforehand, it has to be soft.

Mash the yolks with the sugar.

Add butter, sour cream, baking soda (extinguished with lemon juice), flour, and knead the dough. The dough is very naughty to work with, but turns out very tasty afterwards, so you have to put up with the inconvenience for the sake of the great goal!

Put the dough in the fridge for the time it takes to prepare the filling.

Now we can proceed with the filling. Mix the cottage cheese (paste is best, but if you don't have it, you'll have to work with an immersion blender), sugar, sour cream, egg yolk and vanilla.

Add the starch and mix thoroughly. The original recipe doesn't specify what kind of starch we should use, so I guess we can use any kind. I have corn starch.

Cut apples into wedges. Of course, first remove the core and, if possible, clean it. If you take sour apples - they will hold their shape better after baking, the sweeter varieties (they are more loose) - may fall apart a little, but that's not a problem at all, they won't go anywhere anyway.

Take the pastry out of the fridge and put it in a mold (preferably a spring mold), forming high (as much as possible) rims. The size of the mold in the photo is 26 cm.

First spread out a layer of cottage cheese on the base.

Then the apple layer. Put it in the oven at 180 degrees.

While the cake is in the oven, whip the cold whites with a pinch of salt, gradually add the sugar, and finally add a couple of drops of lemon juice. As soon as the apples begin to darken slightly around the edges, take out the pie and cover with a layer of meringue. You can do this in 2-3 steps, drying each meringue layer, or you can spread it all at once. Keep in the oven for exactly as long as it takes for the meringue to be ready (the pie itself sets quickly).

If you make one protein layer and thinner (don't use all the whites), the apples will come through - it looks very pretty.

And if you use all the whites, you get a nice and tasty meringue "cap".

Nutritional Value:

Whole Dish:
Calories
175923.4 Calories
Protein
2476 g
Fat
16602.6 g
Carbohydrates
3829.9 g
100g:
Calories
206.4 Calories
Protein
2.9 g
Fat
19.5 g
Carbohydrates
4.5 g

Salt, Flour, Wheat Flour, Lemon Juice, Sugar, Sweet, Sourcream, Starch, Apple, Cheese, Cream, Vanilla, Soda, Baking, Cottage cheese, Cakes, Yolk, Egg White, Dough

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