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

  1. Cut the butter into small cubes. Pour flour into the butter.
  2. Rub flour and butter into crumbs with our hands. Add sour cream, sugar, and salt.
  3. Knead the non-sticky, elastic dough. We wrap the dough in plastic wrap and send it to the refrigerator for 1 hour.
  4. 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.
  5. 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.
  6. Then we remove the parchment paper with the load and send the dough to the oven for another 5 minutes.
  7. Grind the cottage cheese through a sieve or interrupt with a blender until smooth. Put butter, sugar, and eggs in a bowl.
  8. 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.
  9. 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.
  10. 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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