Recipe cottage cheese cake with coconut flakes, lemon zest and fragrant glaze I found at Victoria Popin. She had this cupcake in the Easter baking section, so I decided to try it. The cupcake turned out very tasty. It is completely different from cottage cheese Easter; it is more reminiscent of a regular Easter cake, only with a more cupcake-like structure. For this cake, it is better to use cottage cheese with high fat content, plastic and without grains.

Ingredients

To prepare cottage cheese cake with coconut flakes we will need:
150 g sugar;

200 g flour;

100 g starch;

100 g coconut flakes;
1 tsp. vanilla sugar;

2 tsp. baking powder;
zest of one lemon;

150 g cottage cheese;
4 eggs;
100 g butter.
For the glaze:
1 cup powdered sugar;
3-4 tbsp. l. boiling water;
1 tbsp. l. rum or cognac;
lemon zest.

Cooking steps

Separately, grind the cottage cheese well with the eggs.

Add melted and cooled butter to the curd-egg mixture and beat well with a blender or mixer. The mass should be homogeneous and plastic.

Add the curd mass to the dry ingredients and mix. The dough turns out thick and does not look like liquid biscuit.

Place the dough in a mold (the silicone mold does not need to be greased with oil), I have a mold with a diameter of 24 cm.

Place the cottage cheese-coconut cake in a preheated oven and bake for 35 minutes at 180 degrees.

To prepare the glaze, combine powdered sugar with boiling water, rum and lemon zest, mix thoroughly.

Pie "Kudryashkin"

A stunningly beautiful pie with curd filling will be a pleasant surprise on both your everyday and holiday tables! Pamper your loved ones!

100 grams of butter;
. 50 grams of sugar;
. 1 yolk;
. 1 teaspoon baking powder.

For the curd filling:

500 grams of cottage cheese;
. 100 grams of sugar;
. zest of one lemon;
. a packet of vanillin;
. 3 eggs;
. 1 tablespoon starch.

For “curls”:

150 grams of coconut flakes;
. 70 grams of sugar;
. 100 grams of butter.

You also need any filling to your taste - fruit from jam, preserved in syrup (let it drain well), prunes, or whatever you come up with.

Recipe for pie with curd filling:

Dough: Grind 100 grams of softened butter with 50 grams of sugar, 1 yolk and 1 tsp. baking powder or slaked soda. Gradually add flour, you should get a soft shortbread dough.
Place it in a greased and floured mold with a diameter of 20-25 cm, level it along the bottom, slightly stepping on the sides and place in the refrigerator for 20-30 minutes.

Place a layer of fruit on the dough. Top with curd filling.

Curd filling: Grind 500g until creamy. cottage cheese with 100g. sugar, zest of one lemon, vanilla, three eggs, 1 tbsp. l. starch.

Curls: mix shavings, butter and sugar, sprinkle on the pie.

It doesn't bake quickly(180 degrees for about an hour), so cover with foil and remove it after 40 minutes. Coconut flakes brown too quickly and after half an hour they are no longer beautiful. And if you cover it first, it turns out like in the photo.

• 400 g soft cottage cheese
• 50 g coconut flakes
• 2 eggs
• 2 tbsp. semolina
• 4 tbsp. Sahara

Bulk pie with cottage cheese - recipe with photo:

1. First you need to prepare the dough. To do this, grate margarine directly from the refrigerator on a beet grater (you can simply chop it with a knife).

2. Add flour, add slaked soda (or 1 tsp baking powder).

3. Mix everything first with a fork and then rub it with your hands (try to do this very quickly, as the margarine will begin to melt from the heat of your hands and crumbs may not turn out). The dough will look like crumbs.

Curd filling with coconut for bulk pie:

4. To prepare the curd-coconut component of the pie, break the eggs into a bowl and add sugar.

5. Using a mixer, beat everything into a fluffy airy mass (you need to beat for a long time, at least 3 minutes). The egg mixture should increase in volume by 1.5-2 times.

6. Add soft cottage cheese (if this is not available, then you can take 200 g of regular cottage cheese, 200 g of sour cream and beat everything with a blender until a smooth, homogeneous mass without grains). Add soft cottage cheese in 2-3 doses to preserve the airiness of the filling as much as possible.

7. Add semolina.

8. Then coconut flakes. Mix again carefully and carefully.

9. The filling will be light and airy.

Assembling and baking bulk pie with cottage cheese:

10. Line a round pan with baking paper. Sprinkle in most of the crumbs.

11. Place all the curd-coconut filling and distribute evenly.

12. Scatter the remaining crumbled dough on top.

13. This bulk pie with cottage cheese is baked for 40 minutes at a temperature of 180 degrees until a light brown color and cracks appear on its surface.

14. Thanks to the presence of baking paper, there will be no problems with removing the bulk curd pie. There is only one very important point: it is better to separate the cake from the paper and cut it when it has cooled slightly.

This is what my bulk pie with cottage cheese and coconut looks like in cross section.