Recipe: Cottage cheese tart with apple-raspberry soufflé step by step with pictures | Handy.Recipes

Cottage cheese tart with apple-raspberry soufflé

Cooked Cottage Cheese Cake with Apple Raspberry Soufflé

Time to cook: 80 minutes

Total Servings: 6

Nutritional Value

Creamy, soft, vanilla-flavored cheesecake with apple-cheese and raspberry soufflé. Pie made with homemade cottage cheese and yogurt. Drops of chocolate on top. Very tasty!!!

Author of the recipe

Ingredients for the cottage cheese pie with apple-raspberry soufflé:

For the yogurt

  • Sourdough starter (3g - for yogurt from "Orsika") - 1 sachet.
  • Milk (3,2% fat.) - 1 l

For dough

  • Wheat flour / Flour - 200 g
  • Cheese cheese (homemade) - 125 g
  • Butter - 100 g
  • Dough leavening agent - 1 teaspoon
  • Vanillin - 1 sachet.
  • Sugar - 100 g

For soufflé

  • Apple - 3 pcs
  • Yogurt - 125 g
  • Sugar - 60 g
  • Chicken egg (large) - 1 pc
  • Vanilla sugar - 1 sachet.
  • Starch (any) - 0.5 tablespoon
  • Jelly (I have raspberries and sugar, rubbed through a sieve) - 1 tablespoon
  • Dark Chocolate (+2 -3 tablespoon milk) - 30 g

How to cook cottage cheese cake with apple-raspberry soufflé step by step with photos

1. Sterilize the yogurt containers. Pour the yeast mixture into a 1 liter container with milk, of any fat content, at room temperature. Stir the milk mixture well with a clean, dry spoon for 2-3 minutes until the starter has dissolved.

2. Then close the liter container with the lid. Pour water at 100 C into a thermos until it reaches the specified temperature. Submerge the container with the mixture into the thermos. Close the lid. Leave it in a warm place for 6-10 hours for fermentation. Then take out of the thermos a liter container with yogurt and cool. Yogurt is ready!

3. Prepare dough. Rub yogurt through a sieve and knead with sugar.

4. Add melted butter, mix the mixture thoroughly.

5. Mix the flour with the baking powder, vanilla and sift together.

6. Add in small portions to the curd mixture and flour mixture. After each addition knead the dough.

7. Knead the dough, assemble into a ball. The dough is not sticky in your hands, it's soft and pliable.

8. Line a baking tin (F = 24-26 cm) with high rims with baking paper. Grease the paper and the sides of the mold with butter and sprinkle with breadcrumbs or dust with flour. Roll out the ready pastry into layers, put into the pastry mould, prick it with a fork in a few places and put into pre-heated oven for 10-15 minutes until it reaches 190-200°C. Bake until the crust is half done.

9. To prepare the soufflé: Beat beat beaten egg with sugar and vanilla sugar.

10. Continue whisking and gradually pour in the yoghurt. Add the pureed raspberry jelly and add the starch. Add raspberry jelly for flavor and to brighten the color of the soufflé.

11. Prepare the apples. Peel apples from skin (optional) and core, cut into thin slices.

12. Remove the half-finished pie from the oven and arrange the apples.

13. Fill the apples evenly with the soufflé. Bake at 180-190°C for approx. 30 minutes.

14. Let the baked pie cool down. Melt chocolate and milk in a bain-marie and pour over the top. Enjoy your tea time!

Nutritional Value:

Whole Dish:
3446.3 Calories
95.4 g
121.8 g
492.5 g
Per Serving:
574.4 Calories
15.9 g
20.3 g
82.1 g
127.6 Calories
3.5 g
4.5 g
18.2 g

Flour, Wheat Flour, Sugar, Butter, Egg, Yogurt, Sweet, Starch, Apple, Milk, Cheese, Fruity, Vanilla, Baking powder, Baking, Raspberry, Dark Chocolate, Cakes, Vanillin, Jelly, Pastry

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