Autumn pie with cottage cheese and viburnum

Description Products Steps

Pie is a traditional Russian dish that has a long history since the times of Ancient Egypt. Initially, pies were baked tall with the addition of meat fillings. Such baked goods were of great importance in people's lives. Guests were greeted and seen off with pies, birthdays, weddings and other events were celebrated. Now pies have become a common dish that can be bought in any store or tasted in public catering establishments. Viburnum will add a large amount of vitamins, macro- and microelements to the dish.

Calories
266,41 kcal
Protein
6,72 gram
Fat
12,85 gram
Carbohydrates
33,19 gram
~ Time
1 H 40 Min
Pepper
Complexity

Products per 2 serving:

Wheat flour bakery

1 glass = 130 g
Butter

150 g
Sugar

0.75 cup = 135 g
Chicken egg

2 pcs. = 120 g
Cottage cheese

150 g
Viburnum

100 g
Water

0.75 cup = 150 g
Powder gelatin

1 tbsp. l. = 15 g

Steps:

Defrost the berries and dry them.
In a blender bowl or any bowl, cream the butter and sugar. Beat in the eggs and mix. Add flour little by little and knead the dough. Preheat the oven to 180ºC.
Grease a baking dish with butter or vegetable oil. Lay out the dough, place in a preheated oven, cook until golden brown.
Using a blender, grind cottage cheese, sugar and eggs for the filling. Cool the cake out of the oven a little, then pour the curd mixture onto it. Place the pan back in the oven and bake for 10-15 minutes.
Pour water into a saucepan or stewpan, add viburnum, and put on fire. Add sugar and cook over medium heat until the berries are soft. Add gelatin, stir quickly until it dissolves.
Remove the pie pan and let cool slightly. Pour viburnum jelly onto the curd layer. Place in the refrigerator to harden completely.
Serve the pie chilled with herbal tea or sea buckthorn tea. Place pie slices on a serving bowl.

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