Dumpling with cottage cheese cream
Delicate dumpling with cottage cheese cream and notes of citrus, generously sprinkled with almond shavings
Ingredients
| CORGES: |
| extra virgin flour 350 g |
| eggs 2 pcs |
| leavening agent 2 tsp. |
| sour cream (20%) 1 tbsp. |
| sugar 100 g |
| softened butter 120 g |
| salt pinch |
| CREME: |
| cottage cheese (10%) 0.5 kg |
| sugar 160 g |
| softened butter 60 g |
| starch 1 tbsp. |
| milk 60 ml |
| egg yolks 3 pcs |
| lemon zest 1 tsp. |
| SYRUP: |
| sugar 5 tbsp. |
| water 7 tbsp. |
| PRESCRIPTION: |
| almond flakes 50 g |
Instructions
Step 1
Prepare the cakes. Combine eggs, butter, sour cream, baking powder, sugar, salt, sifted flour and knead the dough. Divide it into 3 parts, wrap it in foil and send it to the freezer for 15 minutes. After this time, roll out square cakes and bake each for 7 minutes at 200 degrees Celsius.
Step 2
Prepare the cream. Beat the cottage cheese with a blender, add the yolks, lemon zest and sugar. Put the mixture on the stove, on medium heat, and, stirring, bring to homogeneity. In a separate bowl, mix the milk and starch together and incorporate into the curd mixture. Stir until the mixture thickens, then remove from the stove and let it cool completely. The cream is ready.
Step 3
Prepare the syrup. Mix the sugar and water and, stirring, evaporate by half.
Step 4
Trim the cakes and lay them on top of each other, having first smeared each one with syrup, then with cream. Shred the crust trimmings and sprinkle the edges of the dumpling with crumbs and the surface with flaked almonds. Let the dumpling stand for at least 6-8 hours, then serve.
