1. Mix flour with sugar, butter and salt mixed in a combine before the formation of small crumbs. In the hour
- Butter - 100 Grams
- Flour - 200 Grams
- Egg (yolk) - 1 piece
- Sol - 1 Pinch
- Sugar - 50 Milliliters
- Sour cream (25% fat content) - 100 Milliliters (filling)
- Cottage cheese (fat content 9%) - 200 Grams (filling)
- Egg - 2 Pieces (stuffing)
- Sugar powder - 200 milliliters (filling)
- Egg (protein) - 1 Piece (stuffing)
- Starch - 1 st. spoon (filling)
- Cherry (pitted) - 400 Grams (filling)
1. Mix flour with sugar, butter and salt mixed in a combine before the formation of small crumbs. In the bowl of the combine (working) we add an egg. At the bottom of the heat resistant mold, lubricated with oil, we spread the resulting friable dough. Stamp the dough well and put on the oven for ten minutes, the temperature is one hundred and eighty degrees. 2. We prepare the filling: rinse the cherries, and remove the bones from the berries. Cherry put in a bowl and sprinkle with starch. Stir with cream cheese. 3. Grate white sugar with eggs. Then mix the sugar and egg mixture with the cottage cheese. 4. Whip the protein into a firm foam. In a bowl with whipped protein, gently stirring from the bottom up, add a spoonful of curd mixture. Cherry put in shape. Cottage cheese-protein mass is poured. Mass it out and put it in the oven for forty minutes, set the temperature to one hundred and eighty degrees. 5. When the cake has cooled, put it on a dish and decorate it with sugar powder and cherry. The cake is ready. Bon Appetit!
Servings: 6