Even after the plum season is over, you have the opportunity to prepare this wonderful dessert, as in Strasbourg pie with plums and cottage cheese you can safely and frozen fruits.
The recipe for a Strasbourg pie with plums
Let's start with the classic variation of the pie, over which you will have to work a little longer, but, as always, the result will more than pay off all efforts.
Ingredients:
- flour - 210 g;
- sugar - 175 g;
- plums - 430 g;
- eggs - 2 pieces;
- sour cream - 230 g;
- oil - 135 g;
- cottage cheese - 270 g;
- cinnamon - 5 g.
Preparation
Preparation of such a treat begins with mixing sand base, for which the oil should be chopped into crumbs of flour and butter, then combine everything with the egg and 60 grams of sugar. When the little one gets together, she is sent to the cold for half an hour and takes up fruit and stuffing.
For the filling, the remaining eggs are separated, the yolks are beaten with cottage cheese and 100 g of sugar, and the proteins are separately turned into foam. Next, you should carefully combine the protein foam with the curd mass, trying to save maximum air.
The remains of sugar are combined with ground cinnamon. Plums cut, remove from them bones and lay in the formed cavity a little flavored sugar with cinnamon.
Roll out the dough, lay it in a mold, covering the sides and bottom. On top of the sandy base, distribute the plums with the sugar and fill it with cottage cheese stuffing.
Strasbourg plum pie should be baked for an hour at 200 degrees.
Strasbourg pie with plum
Ingredients:
- flour - 220 g;
- plums - 180 g;
- sugar - 175 g;
- butter - 135 g;
- cottage cheese - 290 g;
- starch - 55 g;
- eggs - 4 pieces;
- baking powder - 1 teaspoon;
- walnuts - 6-7 pieces.
Preparation
Shortbread begins with a base of chopped butter, then baking powder, a couple of tablespoons of sugar and an egg are added. The resulting dough is cooled for half an hour, but for now, grasp the filling. For her eggs should be beaten with starch, cottage cheese and 2/3 of the remaining sugar.
Roll the dough and spread the resulting filling over it. Supplement the pie with half plums, instead of the stone in which you put sugar and pieces of nuts.
Strasbourg pie with plums can be made in the multivark, setting for cooking mode "Baking" for 1 hour.