Cake "Jerusalem"

Outwardly simple, but at the same time elegant appearance of the cake and its color of Jerusalem stone gives this cake the right to such a loud name. This delicate cake-pie with cottage cheese filling, apples and meringue is being prepared.

Ingredients

• For test:
• Butter - 300 g
• Flour - 400 g
• Sugar - 200 g
• Egg yolks - 3 pcs.
• Baking powder - 2 teaspoons
• Vanilla sugar - 1 sachet (10 g)
• For filling:
• Curd - 500 g
• Sugar - 200 g
• Semolina - 2 tbsp. spoons
• Lemon zest or vanilla sugar - 1 teaspoon
• Sour apples - 7 pcs.
• For protein cream:
• Egg whites - 3 pcs.
• Sugar - 200 g

Directions

1. Let's make shortbread dough. We put 300 grams of soft butter, one bag of vanilla sugar, 200 grams of granulated sugar in a mixer bowl.
2. Grind in a mixer, gradually adding three yolks one at a time. Squirrels are sent to the refrigerator, they will be useful to us.
3. In 400 grams of flour, add 2 teaspoons of baking powder, mix, pour into a mixer bowl and quickly knead a soft dough for one minute. If necessary, you can add 1-2 tablespoons of flour.
4. We collect the dough into a ball, wrap it in foil or parchment paper and send it to the refrigerator for 1 hour.
5. While the dough is chilling, prepare the filling. We wipe 500 grams of cottage cheese through a sieve or pass it twice through a meat grinder with a frequent grate.
6. In grated cottage cheese, add one teaspoon of lemon zest or vanilla sugar, 200 grams of granulated sugar and two tablespoons of semolina. We mix everything well. The curd filling is ready.
7. We take out the slightly chilled shortbread dough from the refrigerator and distribute it in an even layer along the bottom of a detachable form (diameter 28 centimeters).
8. We send the shortcrust pastry cake to the oven preheated to 200 degrees Celsius for 10 minutes.
9. While the cake is baking, peel and cut into thin slices 7 sour apples.
10. After 10 minutes, take the cake out of the oven, put it on it and level the curd filling.
11. Spread the apple slices in an even layer on top of the curd filling. We send the pie with apples and cottage cheese to the oven for another 20-25 minutes.
12. After 15-20 minutes, take the egg whites out of the refrigerator and beat them into a strong foam. Without stopping beating, add 200 grams of sugar in three doses.
13. Remove the pie from the oven and spread the protein cream on top of the apples. Lightly level and return the cake-pie with cottage cheese filling, apples and meringue to the oven until the whipped whites are browned to the color of a Jerusalem stone.
14. We take out the finished cake-pie with cottage cheese, apples and meringue (meringue) from the oven, let it cool, cut along the edge with a thin and sharp knife, separating the cake from the mold.
15. We take out the cake "Jerusalem" from the mold, carefully transfer it to a dish.