Recipe: Raspberry-cheese curd cake step by step with pictures | Handy.Recipes

Raspberry-cheese curd cake

Cooked Raspberry-Cheese Filling Cake

Time to cook: 120 minutes

Total Servings: 6

Nutritional Value

Two years ago I made carob cake. And recently I saw an even more interesting carob cake molding from a Turk. I decided to make it with my own dough and filling. The dough rolls out very thin. The pastry is flaky and airy with a nutty and raspberry flavor. The filling can be sweet or sweet, just add egg white. If the cake has a non-sweet filling, remove the vanilla sugar and reduce the amount of sugar in the pastry to 1 tbsp. spoon.

Author of the recipe

Ingredients for the raspberry-cheese filling

  • Water (warm, 40 C) - 50 ml
  • Milk (warm, 3.2%) - 150 ml
  • Sugar - 2 tablespoon
  • Salt (w/o/g) - 1 teaspoon
  • Yeast (dry or 1 teaspoon) - 4 g
  • Egg yolk - 1 pc
  • Egg white (max) - 1 tablepoon
  • Vanilla sugar - 1 sachet.
  • Butter (80g for dough, 20g - melted for greasing the brioches) - 100 g
  • vegetable oil - 1 tablespoon
  • Wheat flour / Flour (+ 3 tablespoon for sprinkles) - 300 g
  • Cottage cheese - 180 g
  • Cream cheese (with a slide, soft cheese, melted in a jar) - 2 tablespoon
  • Jam (pureed, thick, jelly, raspberry) - 2 tablespoon
  • Walnuts (roasted on a dry pan) - 1 handful.

How to cook raspberry-cheese pie step by step with photos

1. Make sourdough. Mix 1 tablespoon flour with 1 tablespoon sugar and dry yeast. Add lukewarm water (50ml), stir to make sure there are no lumps. Let the sourdough mixture stand in a warm place until a foamy cap appears, about 20 minutes.

2. Prepare the dough. Mix melted butter (80g) with milk (150ml), the remaining sugar (1 tablespoon), vanilla sugar, salt (1 teaspoon) and baking powder.

3. Add sifted flour in small batches.

4. Knead the dough into a soft, smooth dough that is not sticky to your hands. Form the dough into a ball. Grease a bowl with oil and add the dough.

5. Cover the bowl with clingfilm and leave to rise 2½ times in a warm place.

6. Prepare the filling. Mix the pureed cottage cheese with soft cheese, thick pureed jam and egg white (1 tablespoon). Add sugar if not sweet.

7. Divide dough into 8 portions. Place under cling film.

8. Roll out each piece into a circle of F=24cm. Divide the circle in half. Place the filling on the edge of the circle.

9. Roll out the filling and dough in the middle of the semicircle and notch the strips in the second part of the semicircle.

10. Then roll up the cone to the end of the semicircle.

11. Line a baking sheet with baking paper and grease it with butter (oil or oil). Lay out the cones in a circle. Decorate the middle with small cones formed from the scraps of pastry. Brush the crocks with melted butter (20g).

12. Put the cake tin into the oven heated to 40 C until it doubles in size. Then turn the oven to 180 C and bake the pie until lightly browned.

13. Brush the pie with whipped egg yolk, sprinkle with roasted and chopped nuts and bake until nicely crusted. Brush the finished pie with butter or sprinkle with water. Let the cake cool for a while under the towel and take it out of the mold. Enjoy your tea and happy New Year!

Nutritional Value:

Whole Dish:
2820.4 Calories
76.6 g
134.1 g
354.4 g
Per Serving:
470.1 Calories
12.8 g
22.4 g
59.1 g
268.6 Calories
7.3 g
12.8 g
33.8 g

Salt, Flour, Wheat Flour, Sugar, Walnuts, Butter, Sweet, Milk, Cheese, Fruity, Nutella, Yeast, Egg Yolk, Baking, Jam, Vanilla sugar, Vegetable Butter, Cream Cheese, Cakes, Egg White, Pastry

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