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Curd cheese desert with rhubarb

    

Tasty and refreshing dessert with delicate pastry, sweet cheese and refreshing rhubarb.

Cook

No. of servings

12

Ready in

2 h.

Difficulty

medium

 

Categories:   

 

all-purpose flour / plain flour8.75oz250grams
chicken egg2pcs2pieces
corn starch2oz60grams
dry curd cottage1.1lb500grams
egg white2pcs2pieces
lemon peel-
rhubarb1.1lb500grams
salt0.25tsp¼teaspoon
sour cream (fat 14-18%)1.1cup250milliliters
sugar granulated1.75oz50grams
sugar granulated10tbsp10tablespoon
unsalted butter3.5oz100grams

1. 

all-purpose flour / plain flour 8.75 oz (250 g)  chicken egg 2 pcs  unsalted butter 3.5 oz (100 g)  sugar granulated 1.75 oz (50 g)  salt 0.25 tsp

Combine the flour, egg, butter, sugar, pinch of salt in the medium bowl and mix it. Beat until the dough forms into a ball.

2. 

It is the best to let the dough coll for aboul half an hour in the fridge.

3. 

egg white 2 pcs  sugar granulated 1 tbsp

Whisk up the whites until the foam becomes absolutely smooth like whipped cream.

4. 

dry curd cottage 1.1 lb (500 g)  sugar granulated 5 tbsp  lemon peel  corn starch 2 oz (60 g)  sour cream (fat 14-18%) 1.1 cup (250 ml)

Combine the curd cheese, sour cream, sugar, lemon peel and corn starch. At the end add whisked whites.

5. 

Grease a backing pan with butter, preheat oven to 390°F (200°C).

6. 

Mould the dough on a lightly floured surface. Keep the thickness of 0.5 cm.

7. 

Put the dough into the pan and press down along the bottom and all sides.

8. 

Pour the curd cheese cream on the dough.

9. 

rhubarb 1.1 lb (500 g)  sugar granulated 4 tbsp

Place some peeled rhubarb pieces at the top. Sprinkle sugar over the cake.

10. 

Bake on 390°F (200°C) for 60-80 minutes. The baking pan should be covered for the first 40 minutes of baking time.

Bon appetit!

 

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