Cottage cheese pie with rhubarb
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ingredients
600 g plain flour special 300 g powdered sugar 250 g Hera 1 packet baking powder 3 pcs egg 2 tbsp cocoa
Cottage cheese filling:
750 g soft lumpy cottage cheese 3 pcs egg 9 tbsp powdered sugar 1 packet vanilla sugar 1 tbsp Golden cob pcs lemon zest
Fruit:
500 g rhubarb pcs cinnamon
step
The cake is also delicious with rhubarb, I have it in my garden so shame not to use it.
1.
Cesto: sift the flour mixed with baking powder. Add the softened game, sugar, eggs, cocoa and work into a smooth dough. Let the dough stand. Meanwhile, prepare the filling.
2.
Filling.
Peel the rhubarb, cut it, sprinkle a little sugar and let it stand. It will let the juice, which we pour off and place the rhubarb on the curd filling.
4.
Divide the pie in half. Roll out one part and, using a rolling pin, place on a greased and floured baking sheet. Measure 30×40 cm with higher sides. Spread the cheesecake filling, arrange the rhubarb and sprinkle with cinnamon. Cover with the other rolled out part of the pastry. Prick with a fork and bake. Temperature 180°C for 40 minutes. Figures are approximate.
5.
After cooling, sprinkle with icing sugar, cut into slices and serve. Enjoy!
