Ingredients:
- Wheat flour 300 grams
- Sugar 50 grams
- Chicken egg 2 pieces
- Baking powder 2 tsp
- Vanillin pinch
- Butter 100 grams
- For filling:
- Curd 300 grams
- Sour cream 100 ml.
- Sugar 70 grams
- Blueberries 400 grams
- Vanilla yogurt (or cream 10%) 150 ml.
Cooking method:
Step 1. Mix in a bowl all the ingredients for the shortcrust pastry: flour, baking powder, sugar, vanilla, eggs and diced butter at room temperature.
Step 2Knead the dough with a spoon and then with your hand. Knead until you get such a sand ball.
Step 3 Form the share, grease it with butter and sprinkle with flour a little.
Step 4 You can not roll out the dough with a rolling pin, but simply tear off the pieces of dough and put it into the mold with a very thin layer until it is full. Then beat the bottom with a fork.
Step 5 To prevent the dough from swelling during baking of the sand base, put parchment paper on top and sprinkle dry beans or any other cereal with a thin layer (for example, chickpeas). Put the sand base in the oven preheated to 180 degrees and leave to bake for 10 minutes.
Step 6 Then remove the parchment with peas and continue to bake for another 5 minutes, until it is slightly browned. Get the sand base for the cake from the oven.
Step 7 Cook the filling. Mix cottage cheese, sugar, vanilla, add sour cream or yogurt.
Step 8 Now add the blueberries.
Step 9 Mix the curd mass well with a spoon. You can use frozen blueberries.
Step 9 Now get the baked base for the shortbread cake and transfer the black-curd filling to it, to smooth it out beautifully.
Step 10 Put the shortbread cake with blueberries and cottage cheese back into the oven and oven at t 180 degrees for another 30 minutes.
Bon Appetit!
