Pie with Curd and Carrot Balls
by Editorial Staff
A simple recipe for a delicious and elegant cake with cottage cheese and carrot balls, which may well replace a cake on a festive table, or turn an ordinary tea party into a holiday. Carrots can be substituted with pumpkin.
Cook: 90 mins
Servings: 10
Ingredients
- For curd and carrot balls:
- Cottage cheese – 300 g
- Carrots – 80 g
- Sugar – 50 g
- Egg yolk – 1 pc.
- Vanilla sugar – 0.5 teaspoon
- Wheat flour – 200 g
- Yogurt (or sour cream) – 150 ml
- Sugar – 120 g
- Butter – 100 g
- Chicken eggs – 3 pcs.
- Egg white – 1 pc.
- Baking dough – 10 g
- Vanilla sugar – 0.5 teaspoon
- For glaze:
- Sugar – 40 g
- Cocoa powder – 15 g
- Butter – 20 g
- Milk – 20 ml
Directions
- First, we make curd-carrot balls. Let’s work out the cottage cheese, sugar and yolk using a potato crush.
- Add raw carrots grated on a fine grater and mix.
- Next, we form balls, having previously moistened our hands with water. We put the balls in the freezer.
- Making the dough. Grind the butter with sugar and vanilla sugar. Then add the eggs one at a time, beating each time.
- Add yogurt or sour cream, stir. Sift the flour in parts along with the baking powder.
- We put the balls in a parchment-covered mold (I have a mold with a diameter of 21 cm), fill them with dough and level them. We send the cake with cottage cheese and carrot balls preheated to 180 degrees for 40 minutes. The baking time depends on your oven.
- Remove the cake from the mold and let it cool on the wire rack.
- For the glaze, mix sugar, cocoa, butter and milk. We send the mixture to the microwave.
- While the chocolate is hot, cover the top of the cake. We are waiting for the glaze to freeze.
- We decorate the cake to taste. I sprinkle with coconut crunches.
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