Shortcrust Cake with Curd Filling and Jam
by Editorial Staff
This simple recipe makes a shortbread cake with curd filling and jam very aromatic and tasty. Delicate curd filling is successfully complemented by the bright taste of jam. It turns out very appetizing!
Cook: 35 mins
Servings: 6
Ingredients
For the test:
- Wheat flour – 280 g
- Butter – 150 g
- Sugar – 50 g
- Sour cream – 1-2 tbsp
- Salt – 1 pinch
For filling:
- Curd 9% – 400 g
- Butter – 70 g
- Wheat flour – 25 g
- Eggs – 3 pcs.
- Sugar – 120 g
- Strawberry jam – 100 g
Directions
- Cut the butter into small cubes. Pour flour into the butter.
- Rub flour and butter into crumbs with our hands. Add sour cream, sugar, and salt.
- Knead the non-sticky, elastic dough. We wrap the dough in plastic wrap and send it to the refrigerator for 1 hour.
- We turn on the oven and heat it up to 200 degrees. Roll out the dough into a round layer. We spread the layer of dough into a mold (I have a detachable mold with a diameter of 20 cm). We form the sides.
- Cover with a sheet of parchment paper and pour in a load so that the dough does not swell (I used 200 g of beans). We send it to the oven for 10 minutes.
- Then we remove the parchment paper with the load and send the dough to the oven for another 5 minutes.
- Grind the cottage cheese through a sieve or interrupt with a blender until smooth. Put butter, sugar, and eggs in a bowl.
- Beat with a mixer until sugar dissolves. Reduce the oven temperature to 160-170 degrees. Add cottage cheese and flour to a bowl. Whisk. The mass is creamy and smooth.
- Lubricate the bottom of the sand base with jam evenly. We spread the curd mass there. We send it to the oven for 50-60 minutes.
- Let the finished shortcrust cake with curd filling and jam cool completely in the form. Curd pie with jam is ready. Have a nice tea!
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