Cottage cheese-fabric pie Nesterka

To prepare this tasty and hearty cake, take wheat flour (I have the highest, but the first one is suitable), butter (with fat content of at least 72%), medium-sized chicken eggs (45-50 grams each), fatty cottage cheese (at least 12%fat content), sugar, poppy seeds, milk of any fat content (I use 2.5%), potato starch. (or corn — it is even better), salt, vanillin (you can take vanilla sugar to taste) and crushed lemon zest. All products (with the exception of butter and chicken eggs in the dough) should be at room temperature.

First of all, you need to prepare chopped (also sand) dough. You can do this with your hands, but in the kitchen combine (nozzle — a metal knife) it turns out much faster, simpler and easier. We sift 250 grams of wheat flour in a bowl, add 80 grams of sugar, as well as a pinch of salt and vanillin. Mix everything thoroughly with your hands (if you make the dough manually) or within 30 seconds in the combine.

After that, we put 125 grams of cold butter cut into cubes to flour. It is best to put oil in the freezer in the freezer for an hour so that it freezes.

We pierce everything into small oil crumbs — in the kitchen combine, this will need literally 20-30 seconds. If you make the dough with your hands, rub everything quickly between the palms or chop with a knife. Now add 1 cold chicken egg and quickly interfere with the crumb with your hands with a manual knead.

In the combine, we pierce everything (best in pulsating mode), so that such oily baby turns out. Try gathering it on whom. If you still fall apart, add another spoonful of ice water — it depends on the moisture content of wheat flour. Personally, I do not need water, but you look at the consistency and texture of the dough.

We take a detachable baking dish — I advise you to choose no more than 18-20 centimeters (in my case, just 18 centimeters, since I love high pies). We spread the dough in the shape and make the bottom and high sides with an uniform layer. Just tightly press the crumb with your fingers. Additionally, I covered the bottom and walls of the shape of baking paper, since the shape is new and until I was 100%sure of it. While sending the workpiece to the refrigerator, and at this time we will turn on the oven at 180 degrees.

We proceed to the preparation of poppy filling. To do this, we wash 200 grams of poppy seeds under cold running water (I use a small, small sieve), let the liquids drain. We shift it into a saucepan or stewpan suitable in size.

Pour pure poppy 150 milliliters of milk. We put on medium heat and bring the contents of the dishes to a boil. We make fire below the average and cook the poppy in milk (without a lid), stirring from time to time until the seeds are swelled, and the liquid will not evaporate. It took me about 15 minutes.

When there is almost no milk left at the bottom, add 50 grams of sugar to the poppy and boil for a couple of minutes, not forgetting to stir.

We remove the pan from the heat and add 50 grams of butter, a teaspoon of chopped lemon zest (if you do not have it, you can not add it, but it gives a very pleasant aroma) and a pinch of vanillin (you can replace a teaspoon of vanilla sugar). Mix everything so that the oil melts from the heat of poppy.

It remains to grind the boiled poppy in any convenient way: through a meat grinder, in a kitchen combine or using a submersible blender. I like the last option the most. As a result, crushed poppy seeds will become more tender, tastier, fragrant, and they will not get stuck in the teeth. We give a poppy filling to cool to a slightly warm state or room temperature — not fundamentally.

Now go to the curd filling. It can be done as using a regular tablespoon, corolla, mixer, submersible blender or food combine (nozzle — metal knife). If you do not use electrical consumptions, cottage cheese will need to (!) Wipe through a sieve, preferably twice. I like to make the filling in the cup of the combine, then it turns out to be gentle, smooth and completely homogeneous. 600 grams of fat cottage cheese, 2 chicken eggs, 120 grams of sugar, 100 grams of soft butter, a tablespoon of starch (without a hill) and a pinch of vanillin we put in a bowl.

We pierce everything at high speed for about 2 minutes, until the mass becomes completely homogeneous. According to the consistency, the raw cottage cheese filling should not be too thick, moderately flowing and not to keep in shape — approximately like low -fat sour cream.

It's time to get a form of chilled dough from the refrigerator. Additionally, I advise you to wrap the bottom with food foil, since during the baking process the oil as part of the test will begin to melt, drip to the bottom of the oven and bell.

The first layer we spread the poppy filling and level it with a spoon or spatula.

Then we pour the cottage cheese filling — due to the inhoil consistency, it itself will be evenly distributed in shape and will become smooth.

We put the form in the oven pre-heated to 180 degrees to the average level and bake the cottage cheese-foam pie Nesterka for about 1 hour on the lower heating without convection. Quite often, they ask me the question: why do cottage cheese pies rise strongly and then sag? Everything here is very simple and easily explainable: this is due to too high temperature. Such baking (like cheesecakes or cheesecakes) should not rise (well, or quite slightly). In the process, the filling is baked, compacted, but does not increase in volume. The problem can be solved by reducing temperature, since the oven for everyone is different, therefore they also behave differently.

The readiness of the curd pie can be determined visually: the top will cease to be liquid. If you slightly push the shape with the dessert, its middle will shine slightly (like jelly). Let the baking for about 10 minutes relax in the shut -off oven, after which we take out the shape and cool the pie on the grille for about half an hour.

After that, you can remove the walls and the bottom of the shape.

The curd-tank pie Nesterka is good even in a slightly warm state, but it becomes the most tasty after complete cooling. To make the incision neat, I advise you to cut the pie with a sharp knife moistened in water. We store the finished baking in the refrigerator, preferably no more than 2 days. By the way, if you do not master it, you can cut it with portioned pieces, wrap each in the food film and freeze. Natasha, thank you very much for this simple, but very tasty order — I hope the recipe will come in handy and please. Friends, cook for health!