Shortbread dough is loved by many housewives. In culinary recipes, it is found in three different variations: shortbread, false puff pastry made from chilled butter, and soft butter with baking powder. Each of these types can be the basis for baking. Sand cake with cottage cheese at first glance seems rustic, but the flight of the confectioner's imagination turned it into an exquisite treat, which is often called a cake.

Classic shortcrust pastry pie

Shortcake may be closed, but more often open baking is formed from such a test, since two baked sand layers are difficult to cut into neat pieces. In the case of cottage cheese filling, another problem arises: how to make the pastry not look like a dried cheesecake? The solution to such a difficult task is a classic shortbread cake with a delicate curd filling resembling a souffle.

For cooking you will need:

  • 3 eggs;
  • 180 g of sugar;
  • 100 g butter;
  • 400 g of cottage cheese;
  • 5 g of soda or baking powder;
  • 250 g of flour;
  • 100 ml of kefir;
  • 50 g of starch;
  • vanillin;
  • salt.

Step-by-step cake baking:

  1. Kneading the test takes place in three stages. At first you need to get buttery crumbs. Flour, salt and soda, into the resulting mixture, wipe the oil through a coarse grater, quickly knead everything with your hands to the state of crumbs.
  2. The second process will be whipping a chicken egg with sugar. First, beat one egg with a mixer, and after turning it into foam, 80 g of granulated sugar is gradually introduced. It should make a gentle sweet foam.
  3. After this, the crumb and egg foam must be combined together to make an elastic dough that practically does not stick to hands. You need to wrap it with a film and send it for thirty minutes in the cold.
  4. Cooking the filling will take a minimum of effort, provided that you use a mixer.Put cottage cheese, two eggs, the remaining 100 g of sugar, starch, vanillin into a deep bowl (bowl or pan), add kefir. Mix all ingredients until smooth at minimum mixer speed.
  5. Roll out the dough stabilized in the cold into a circle of slightly larger diameter than the size of the bottom of the mold and carefully transfer it to the prepared mold using a rolling pin and form sides of 5-6 cm. For baking shortcakes, split molds are best suited, but if it was not among the kitchen utensils, then in a regular form on the bottom you need to lay two criss-cross strips of parchment so that they hang slightly from the sides. Then pulling them, it will be very easy to remove the finished cake.
  6. Carefully transfer the curd filling to the base of the pie, level it and send it to the oven, in which the temperature is 180 degrees.
  7. Bake for 45 minutes at medium level, then move to the top and cook another quarter hour. You can put it on the dish after it cools down a bit, and decorate and cut should already have completely cooled pastries.

With apples

This shortcake with cottage cheese and apples may well compete with cakes. It consists of five (!) Delicious layers: brittle shortcrust pastry, air curd cream, apple layer with cinnamon flavor, sprinkled with confectionery crumbs and sprinkled with viscous caramel.

More materials:shortcake with apples - recipe

To create a pastry masterpiece you will need:

  • 350 g butter;
  • 2 eggs;
  • 250 g of sugar;
  • 500 g of cottage cheese;
  • 400 g flour;
  • 200 ml homemade fat cream;
  • 100 g of oatmeal;
  • 50 g semolina;
  • cinnamon;
  • salt;
  • soda;
  • a pound of apples.

Sequence of steps:

  1. For shortcrust pastry, you need to knead the dough by mixing 200 g of creamy butter with 360 g of flour, salt and soda to the state of oil crumbs. Then drive one egg into it, collect all the soft mass, which will not crumble, and stick to your hands. Spread the shortbread dough evenly over the baking sheet and you can proceed to the next layer.
  2. For a gentle curd layer, rub the curd through a sieve. This will give lightness and airiness to the cream. Mix cottage cheese with an egg, 100 g sugar and semolina. This should be done without involving kitchen appliances with an ordinary fork or spoon. Smooth the resulting mass evenly using a shortcrust pastry.
  3. For the third layer, peeled apples should be passed through a grater with large holes, mixed with cinnamon and evenly distributed over the curd cream.
  4. For confectionery crumbs, you need to mix 100 g of soft butter with 100 g of sugar, 40 g of flour and oatmeal, crushed in a blender into large crumbs. Rubbing oil with dry ingredients with your hands, you need to get crumbs, which should evenly lie in the third layer of the pie.
  5. After that, the workpiece can be sent to the oven, where it should spend 40-45 minutes at 180 degrees.
  6. Next, we will prepare the final fifth layer. For caramel in a saucepan with a thick bottom, you need to mix cream, 50 g of sugar and 50 g of butter. Boil the resulting mass to a beautiful caramel color and a viscous caramel consistency;
  7. Cut the finished hot cake into portioned pieces (rectangles or squares) and pour on top of the prepared caramel.

With jam

Pie with cottage cheese made from shortcrust pastry has three features: a beautiful serving resembling a Zebra cake, nut crumbs and a filling of cottage cheese and jam that does not spread, even if its components are liquid for an open cake. Jam for baking is suitable from any berries and fruits, the main thing is that it has a more uniform consistency, without large pieces. The finished dessert turns out to be fragrant and delicious at home in a summer way.

Product Proportions:

  • 100-120 g of butter;
  • 100 g granulated sugar:
  • 2 tablespoons eggs;
  • 120 g of flour;
  • 250 g of gentle homemade cottage cheese;
  • 40 g of starch;
  • 100 g of any jam (for example, from blackcurrant);
  • 100 g of any nuts.

The sequence of confectionery processes:

  1. Grate the soft butter with half the prescription amount of sugar, add one egg yolk, nuts and flour crushed in medium crumb. Knead everything thoroughly, until the mass practically does not stick to the hands.
  2. Spread the dough immediately on the bottom and side walls of the baking dish. After that, put it in the refrigerator for 40 minutes.
  3. Now you need to prepare the filling. To do this, grate cottage cheese with the remaining sugar, 20 g of starch, protein and a whole chicken egg separately. In another bowl, mix jam or jam with the remaining starch. If the jam (jam) is too thick, then it must first be heated in the microwave.
  4. We form a cake: put a small circle of curd filling in the center of the base, and around it two more curd rings not a short distance from each other. Fill the gaps between the curd rings with jam, you should get two rings.
  5. Pie should be prepared a little more than half an hour in the oven, heated to 170-175 degrees. Serve the finished baked goods in a cooled form, optionally decorated with icing sugar.

Cake with cottage cheese and bananas from short pastry

Shortbread dough requires stabilization in the cold, and this makes the baking process longer, but not in this case. This version of the banana pie is made from crumb dough, which is absolutely optional to send to the cold. The filling of bananas and nuts will give the finished baking a very pleasant taste.

For baking muffin prepare:

  • 250 g butter;
  • 200 g of sugar;
  • a little soda;
  • 3-4 g of small table salt;
  • 500 g flour;
  • 350 g of cottage cheese, fat content of at least 5%;
  • 1 table egg;
  • 200 g ripe bananas;
  • 100 g chopped into a large crumb kernels of walnuts;
  • vegetable oil for lubrication.

Stages of baking:

  1. Finely chop the cold butter with a knife or using a coarse grater, mix it with flour, soda, salt and half the amount of sugar. Grind everything into crumbs.
  2. Grease a mold or a baking sheet with vegetable oil over the entire surface that will come in contact with the dough. After that, send it to warm in the oven at 180 degrees.
  3. For the filling, use a blender to beat the cottage cheese with sugar and chicken egg. If there is no blender, you can push the fermented milk product through a sieve, and then mix with the rest of the ingredients. Separately cut bananas into thin slices.
  4. Pour half of the sand crumbs on a preheated baking sheet with an even layer, spread the curd mass over it, cover all the remaining crumbs, into which the banana slices are placed in a small overlap. Sprinkle all layers on top with nut crumbs.
  5. Before reaching the state of full readiness, the cake should spend in the oven for 40-50 minutes. After cooling, it should be cut into portions and can be served.

Cooking in a slow cooker - step by step recipe

The peculiarity of the temperature processing of the cake dough in the oven makes baking from shortcrust pastry more tender, and the layer of curd filling remains not overdried. Therefore, this method of preparation may become more preferable for many housewives, although it will take a little more time than baking in the oven.

To bake a cake with curd filling from shortcrust pastry, you need the following products:

  • 180 g cream margarine;
  • 170 g of sugar;
  • 3 chicken eggs;
  • 200 g flour or a little more, a little less;
  • 200 g of cottage cheese;
  • 50 g of sour cream;
  • 5 g slaked vinegar soda;
  • salt.

Bakery products:

  1. Mix the melted margarine with a hand whisk with 70 g of sugar and two yolks until smooth. Add slaked soda, salt and flour. Knead uncooked dough from these ingredients, which should be sent to stabilize for half an hour in the cold. Butter, butter margarine or spread can be used to knead shortcrust pastry. If the sand base is prepared with one of the last two products, then it is not necessary to salt the dough - salt is present in sufficient quantities both in margarine and in the spread.
  2. To make the filling uniform, rub the cottage cheese through a fine sieve, add granulated sugar, sour cream, two protein and one whole egg. Knead everything.
  3. Roll the chilled dough into a circle on a sheet of parchment. Put the dough with the paper in the crock-pot bowl to form the base of the pie with sides 4-5 cm high. Lay the cottage cheese on top.
  4. Prepare a shortcake with cottage cheese in a slow cooker using the “Baking” option for 90 minutes, after which the baking should be kept for another 20 minutes on heating. Then, carefully pulling the edges of the paper, remove the cake from the bowl, remove the parchment and place it on a dish.

Muffin with cottage cheese and berries

Perhaps, having read the name of the subtitle, many will think: there will be nothing new in this recipe, again fruit and berries and another recipe for pouring cottage cheese. But no, everything will be much tastier and more interesting. To maintain the intrigue, before you start describing the baking recipe itself, you just have to say that in the recipe it is better to use several types of different berries (strawberries, currants, gooseberries and others) in fresh or frozen form.

What is needed for berry-curd shortcake:

  • 150 g butter;
  • 200 g of sugar;
  • 250 g of flour;
  • 50 ml of milk;
  • 600 g of soft non-grained cottage cheese;
  • 100 ml cream;
  • 300 g berry assortment;
  • 100 ml apricot jam (can be replaced with sugar syrup);
  • 10 g of agar-agar;
  • 200 ml of water.

Bakery products:

  1. From frozen butter chips, 100 g of sugar and flour make crumbs. Then pouring a little milk, collect it in a tight lump of shortcrust pastry, which is removed for 20-30 minutes in the cold.
  2. Beat cottage cheese with cream, sugar and 30 g flour. Next, form a base with high sides from the dough, move and level the filling. It will be slightly below the height of the walls of the sand base. It should be so.
  3. Bake until cooked, leave to cool in the oven for an hour so that the curd filling does not crack due to a sharp temperature difference. Mix water, agar-agar and jam (syrup), heat this mixture to a boil and remove from the heat after half a minute.
  4. On the surface of the finished cake, lay the berries in a beautiful and even layer and pour liquid jelly on agar-agar. Refrigerate for approximately one hour until solidified. After that, you can take the cake out of the mold and serve, carefully shifting to a dish or torte.

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