Cottage cheese cake with custard (in a pan)

Cottage cheese cake with custard (in a pan)

Ingredients

• For test:
• Cottage cheese with a fat content of 5% - 250 g
• Egg - 1 pc.
• Flour - 300 g (2 cups with a volume of 250 ml)
• Sugar - 120 g
• Baking powder - 1 teaspoon (6 g)
• For cream:
• Milk - 450 ml
• Butter - 200 g
• Egg - 1 pc.
• Sugar - 120 g
• Flour - 40 g (2 tablespoons)
• Vanilla sugar - 1 teaspoon
• For decoration (optional):
• Almond flakes - to taste

Directions

1. Combine egg, cottage cheese and sugar in a bowl. With an immersion blender, turn everything into a homogeneous lush mass.
2. Add baking powder and sifted flour.
3. Knead the dough and gather it into a ball. The ball of dough turns out to be dense, almost does not stick to the hands and holds its shape well.
4. I got a ball of dough weighing 720 g. Divide the dough into 8-9 equal parts (80-90 g each).
5. Dust the work surface with flour.
6. Roll each ball of dough into a thin cake (about 3 mm thick). The diameter of the cake should match the diameter of the pan. I used a pan with a diameter of 20 cm.
7. Heat up a dry frying pan and transfer the cake to it. Bake on medium heat for 1-2 minutes, until golden brown.
8. Turn the cake over with a spatula to the other side and keep on fire for another 1 minute.
9. Remove the cake from the pan, put it on a plank, place a plate with a smaller diameter on it and carefully cut off the uneven edges with a knife. The diameter of my plate is 18 cm.
10. Do the same with the rest of the test.
11. Dry the cake cuts in a dry frying pan.
12. Transfer the trimmings to a blender.
13. Chop the scraps into crumbs. Get a crumb for sprinkling the finished cake.
14. Prepare everything for the custard.
15. Combine flour, sugar, vanilla sugar and egg in a saucepan. Mix everything with a whisk until smooth.
16. Pour the milk into the saucepan, stir with a whisk and put the saucepan on the fire.
17. Heat the cream until boiling, stirring constantly. When the cream starts to boil, it will thicken. Remove the custard from the heat and cool until warm.
18. Add the butter to the warm cream and mix well with a whisk until the butter dissolves.
19. The consistency of the cream turned out to be the same as the dough for pancakes. The cream should drip off the spoon in a thick stream.
20. Everything is ready to assemble the cake. Lay one cake on the plank, lay out 2 tbsp. tablespoons of cream and spread it over the cake with the back of a spoon. Lay another layer on top.
21. In the same way, collect the cake until all the cakes run out. Brush the surface of the top cake and sides generously with cream.
22. Decorate the top of the cake with crumbs from the cakes, it can also be applied to the sides. I had almond flakes, so I sprinkled the side cut of the cake with them.
23. The cake must be allowed to brew for at least 4 hours, and it is better to leave it overnight in the refrigerator. Then the cakes will be saturated with cream, the cake will be better cut and keep its shape well when cut.
24. If you want to treat your loved ones, then you can cook a curd cake with custard. Everything is simple and requires only a little of your time and effort.
25. Slightly perceptible taste of cottage cheese cakes and fragrant custard with vanilla notes! Layered and moderately sweet - a great cake turned out!