The pie consists of a thin curd base and filling. Slices of tangerines, which are part of it, make a bright and juicy note, and cottage cheese and sour cream give tenderness and piquancy.
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You will need
- For curd dough
- - cottage cheese 150 g
- - wheat flour 230 g
- - refined sunflower oil 4 tbsp. l
- - granulated sugar 2 tbsp. l
- - chicken egg 1 pc
- - baking powder 5 g
- For filling
- - cottage cheese 500 g
- - tangerines 0.5 kg
- - lemon 1 pc
- - sour cream 25% 150 g
- - baking powder 5 g
- - butter 100 g
- - granulated sugar 100 g
Instruction manual
1
To prepare the curd base, combine the chicken egg with sugar. Add sunflower oil and cottage cheese. Mix thoroughly using a mixer.
2
Pour baking powder into flour and sift together through a sieve. Then combine with the mixture from the mixer and knead the elastic dough.
3
Cover the cake pan with oiled paper or foil. Place the dough in the mold, form the sides of it and smooth it. At the time of preparation of the filling. put the curd base in the refrigerator.
4
For the filling, peel the tangerines from the peel and white “strings”. Divide into slices, which are cut in half.
5
Squeeze juice out of lemon. Grate lemon zest with a fine tooth.
6
Beat eggs in a mixer, gradually pouring sugar. Add lemon juice and zest and beat for a while.
7
Mash the cottage cheese with a fork, bring the butter to a soft state. Add cottage cheese, butter, sour cream and baking powder to the mixer. Beat all together for about 4 minutes.
8
Place the tangerines in the whipped mixture and mix gently. Pour the filling into the curd base and, on top, a little indenting, lay out whole segments of mandarin, as a decoration.
9
Preheat the oven to 180 ° C, place the pie in it and bake until cooked for 55-60 minutes. Sprinkle the finished and chilled cake with powdered sugar.