The famous culinary specialist William Pokhlebkin noted that for cheese-and-curd cakes, that is quickly prepared products from cottage cheese and flour (their other name - cheesecakes), it is important that weight for pastries was elastic. And he recommended to give cheese-and-curd cakes with sour cream, syrup, fruit puree or fruit jelly...
It is required to you
- 400 гр (2 packs) dry cottage cheese 9% fat;
- 2 tablespoons of flour;
- 1 - 2 eggs;
- 2 tablespoons of sugar;
- vanillin;
- salt;
- raisin
- dried apricots
Instruction
1. Lay out cottage cheese in a bowl and knead. Add to it sugar. Carefully to mix everything. To separately beat egg whites and yolks. When beating to add a salt pinch to proteins.
2. Mix to cottage cheese a yolk, flour and vanillin (or vanilla sugar). Then to add white to weight and accurately to mix everything. As a result homogeneous, dense, dense mass will turn out.
3. Previously to wet dried fruits in boiled water for 10 minutes. Not to break consistence of ready weight, it is necessary to remove water from raisin and dried apricots. For this purpose it will be required to lay out dried fruits on a napkin and to get wet from above with other napkin. After that dried apricots should be cut pieces. Dried fruits should be stirred in weight for cheese-and-curd cakes.
4. It is possible to start a molding! For this purpose It is necessary to scoop a spoon cottage cheese, to roll in this portion in flour, to flatten and lay out a little on parchment. The baking tray with cheese-and-curd cakes is put in an oven for 25 minutes at a temperature of 180-200 Pages.