Mannik cottage cheese with cherries and apricots

The recipe for this simple and tasty pastries includes the following ingredients: cottage cheese, semolina, cherries, apricots, chicken eggs, granulated sugar, sour cream, dough baking powder (by the way, you can see how to cook it yourself) and at the request of Vanilin.

First of all, we wipe chicken eggs dry. Separate proteins from yolks. We pour the proteins into a separate dish, in which we will whip them — put in the refrigerator.

We put the egg yolks in a bowl, add sugar to them (1 cup is about 180 grams), a pinch of vanillin, sour cream and cottage cheese. If there is a desire, you can wipe the cottage cheese through a sieve or pass through a meat grinder — this is what they do with a dense and coarse -grained cottage cheese. I usually do not do this.

We thoroughly rub everything with a spoon, beat with a mixer or pierce with a submersible blender (as in my case) to get a completely homogeneous mass. Sugar must dissolve!

Pour semolina into a curd base (1 cup is about 160 grams) and baking powder.

Mix everything thoroughly and leave the dough for 10-15 minutes. If you neglect this stage, there is a chance that Mannik will rise poorly, will not bake completely and will remain cool (you know such a word?).

While the dough is resting, it's time to do the filler. I dry the fruits. From the cherries we remove the seeds, from apricots — too. We cut apricot pulp with arbitrary pieces, and leave the berries whole.

After that, with the help of a mixer, you need to beat egg whites. We begin to whip at low speed, and when large bubbles appear (it means we have already broken the structure of the protein), we gradually increase the speed to the middle one. When the proteins turn into a fine -grained muddy foam, we make maximum turns and beat to a dense snow -white mass. Well -beaten egg whites should keep the shape well and not move. This degree of whipping proteins is called «solid peaks.»

During this time, the semolina partially absorbs the liquid and swells. The dough is not very thick — approximately like sour cream 15% fat. In parts, we introduce whipped proteins into the semolina, using a shoulder blade or spoon. Add the next portion when the previous one completely intervenes in the dough.

The movements should be clear, neat, but quite fast, so as not to besiege the protein mass and maintain the splendor of the dough to the maximum.

We take a suitable baking dish (I have 28x8x7 centimeters — length/width/height), the bottom and walls of which are covered with a cut of parchment paper. So that the paper does not move, I temporarily fix it to the walls with ordinary clothespins, which I just remove it before baking. We spread part of the dough in the shape, leaving it with a spoon or spatula.

On top we put part of apricot slices and cherries.

We cover another part of the dough, alternating it with berries and fruits. Thus, fill the entire shape with test and fillers.

Remove the clothespins — nothing moves and holds perfectly.

We put the form in a preheated oven. We bake Mannik for about 1 hour at 180 degrees at an average level (I have a gas stove, lower heating). We check the readiness with a wooden skewer or toothpick — it comes out of the dough dry, so the pastries are ready.

We take out the shape of the cottage cheese mannik, let him relax for 5 minutes, and then take it out, holding the paper. Thanks to this technique, the baking form remains clean — then just carefully remove the parchment.

We shift our mouth -watering cottage cheese mannik to a dish. It can be served even warm, and completely cooled.

The curd mannik with apricots and cherries turns out to be very delicate and quite juicy (precisely due to the addition of cottage cheese to the dough), in moderation of sweet, does not crumble much. A very simple recipe, available ingredients, ease of preparation and always a great result. Prepare for health, friends, and pleasant to you appetite!