Grated pie with cottage cheese and cherries

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to bake grated pie with cottage cheese and cherries? Prepare your food. Sour cream and eggs should be cold. Keep the butter in the freezer until needed.

2. STEP 2

   

   Start by making shortcrust pastry. Combine sour cream with egg. Just stir with a fork and put it in the refrigerator for now to keep it warm. Shortbread dough must be prepared quickly, otherwise the product may turn out tough.

3. STEP 3

   

   Sift the measured amount of flour and baking powder. Use a deep bowl to knead the dough. Add all the sugar, salt and vanilla. Mix the dry ingredients into the flour until well distributed.

4. STEP 4

   

   Grate the frozen butter into the same bowl. Dip the butter into the flour so it rubs quickly and easily. Hold the butter briquette through the foil of the package. Sprinkle the grated butter with flour and then stir with a fork so that it doesn't get too hot from your hands.

5. STEP 5

   

   Pour liquid, egg-sour cream mixture into the dry mixture of flour and butter. Mix with a fork first. Then, for convenience, transfer the dough to the table and quickly knead with your hands. The dough does not stick, it is soft and manageable. Try not to add excess flour so as not to clog the dough.

6. STEP 6

   

   Do not knead for a long time until smooth, the task is simply to collect the dough into a ball. Divide the finished dough into 2 unequal parts and wrap them in film or bags. The larger part is the base, the bottom of the pie; put it in the refrigerator for 20 minutes. The smaller one will be rubbed on top, put it in the freezer.

7. STEP 7

   

   Products for filling. Take any chocolate you want, you don’t have to add it at all. Frozen cherries are suitable; in season it is of course better to cook with fresh ones. I had store-bought cottage cheese, not very dry, 9% grained. Wash frozen cherries without defrosting with cool water and let the water drain. I used Kinder chocolate bars and just broke them into pieces.

8. STEP 8

   

   Prepare the curd filling. Taste the cottage cheese; the amount of sugar will depend on its acidity. Then mash thoroughly with a fork so that there are no lumps left. Add a pinch of salt to balance the flavor. Next add sugar and egg, mix and taste, adjust the taste if necessary. Do not add chocolate and cherries yet; add them to the filling last when you spread them on the dough.

9. STEP 9

   

   Line the bottom of the pan with good quality parchment. The size of my mold along the bottom is 30 x 18 cm, for this amount of ingredients it is the most suitable. Remove the larger piece of dough from the refrigerator. It can be rolled out between two sheets of parchment. I prefer to gradually stretch it, knead it into a layer with my hands, right in the mold. Form the bottom of the pie not very thin, a thickness of 0.7-1 cm would be ideal.

10. STEP 10

    

    Now add chocolate and cherries to the cottage cheese and stir. Then spread the filling evenly onto the dough.

11. STEP 11

    

    Grate the frozen dough on top using a coarse grater.

12. STEP 12

    

    Bake in a preheated oven at 190°C for about 40-50 minutes, until golden brown. Times may vary due to individual ovens and moisture content of the curd. Check the doneness with a toothpick; if it comes out dry, the cake is ready. Mine took almost 50 minutes to cook.

13. STEP 13

    

    Like any shortbread cake, leave it to cool in the pan before cutting. The cooled pie will have a beautiful cut and the curd filling will stabilize. If you are in a hurry and have to cut it while it is still hot, the filling will be more moist and juicy, it may flow onto the cut, but this will not affect the taste at all. The pie turns out quite filling; cut into small pieces, like cookies or cake.