Curd Cake with Caramelized Apples and Nut Streusel
by Editorial Staff
This cake can be safely attributed to the category of “disappearing”, as it is eaten with lightning speed. Delicious dough made with the addition of cottage cheese, aromatic filling of caramelized apples, and all this is successfully complemented by butter crumbs with walnuts. The cake is wonderfully good, and it’s not surprising that it disappears from the table so quickly.
Servings: 6
Cook: 2 hours
Ingredients
For curd dough:
- Cottage cheese (low-fat soft) – 80 g
- Milk – 50 ml
- Vegetable oil – 50 ml
- Flour – 150 g (1 glass with a capacity of 250 ml) + for burning the table
- Sugar – 50 g
- Baking powder – 5 g
- Vanillin – on the tip of a knife
- Salt – 1 pinch
For apple filling:
- Sour apples (Antonovka) – 500 g
- Butter – 25 g
- Sugar – 30 g
For Streisel:
- Butter – 50 g
- Walnuts – 50 g
- Sugar – 40 g
- Flour – 70 g
Directions
- Sift flour and combine with baking powder, vanilla, salt and sugar.
Stir. - Pour in vegetable oil and milk.
Stir. - Add cottage cheese and knead into a soft, homogeneous dough that is practically non-sticky to your hands.
- Shape the dough into a ball or flat cake, wrap in plastic wrap or a bag and put in the refrigerator for 45 minutes.
- Melt the butter in a skillet to make the apple filling. Add sugar and stir.
- Rinse the apples, cut into 4 parts, cut the skin and cut the core with seeds. Cut the peeled apple pulp into small slices and place in a skillet with butter and sugar.
- While stirring, cook the caramelized apples over medium heat for about 5-7 minutes, until slightly soft.
Cool the finished apples to room temperature. - Prepare the streusel. To do this, combine the sifted flour and butter in a bowl.
- Rub flour and butter with your hands until you get a homogeneous crumb.
- Finely chop the walnuts with a knife and add to the sand crumbs.
- Stir.
- Preheat oven to 180 degrees.
Dust the table with flour, remove the dough from the refrigerator, roll it into a round layer with a diameter of about 29-30 cm and carefully transfer it into the mold. Flatten the dough so that it matches the inside of the mold. (The dia of my mold is 27 cm, the height is 4 cm.) You
can cut off the excess dough with a knife. - If the apples in the pan have released a lot of juice, then it is better to put them on a sieve and remove the excess liquid.
Place the apples on top of the dough and flatten. - Sprinkle the apples with butter crumbs, spreading it as evenly as possible over the surface of the apples and filling all the voids.
- Place the pie in an oven preheated to 180 degrees for 35-40 minutes.
The finished cake must be removed from the oven and cooled to room temperature – so it will be easier to cut it into neat portioned pieces.
- Cut the curd pie with caramelized apples and hazelnut streusel into portions and serve.
Bon Appetit!
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