Curd Cake with Pears
by Editorial Staff
Curd baked goods are my weakness, but this recipe goes to the “favorites box”. The combination of juicy pears and curd dough makes the cake moist and fluffy at the same time. Cottage cheese cake with pears looks and tastes gorgeous.
Cook: 100 mins
Servings: 6
Ingredients
- Pears – 3 pcs.
* - For the test:
- Butter (room temperature) – 80 g
- Sugar – 100 g
- Curd 9% – 150 g
- Eggs – 2 pcs.
- Flour – 180 g
- Baking dough – 1 teaspoon
- Vanillin – 1 pinch (to taste)
* - For syrup:
- Sugar – 350 g
- Lemon – ½ pc.
- Water – 2 glasses
Directions
- Pour 2 cups of water into a small saucepan. Pour 350 g of sugar. We put on fire.
- Squeeze 3 tablespoon of lemon. spoons of juice. Pour into a saucepan. Bring to a boil.
- My pears, peel them.
- Put the pears in a saucepan, bring to a boil, cook over medium heat for 15 minutes. After cooking, put the pears on a plate, let them cool.
- While the pears are boiling, beat the butter with the remaining sugar in a convenient bowl (until fluffy).
- Add cottage cheese, beat again.
- Add eggs one at a time, beating each time.
- Add flour, baking powder and a pinch of vanillin.
- We mix. The curd dough for the cake should be thick.
- We turn on the oven at 170 degrees. Put the curd dough into a convenient cake pan. I am using a silicone mold. If you have a metal one, it is better to cover it with parchment, gluing it with oil to the walls of the form.
- We make grooves in the dough with a spoon, put pears in them. We send it to the oven and bake the pear pie for 45-50 minutes at 170 degrees. We check the readiness of the curd cake with a toothpick.
- Cool the finished cake with pears and sprinkle with powdered sugar. Enjoy your tea!
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