2020-08-13 / test@t
Braid with cottage cheese and raspberries
This cake tastes like summer. And even if you bake it in the fall or winter, the unforgettable aroma will immediately take you to hot summer days. Brew some herbal tea and enjoy.
- 500 g of puff unleavened dough
- 350 g soft fat cottage cheese
- 4 tablespoons sugar
- 1 tsp lemon juice
- 1/2 cup raspberry jam or jam
- 1 cup raspberries + some for garnish
- 1 egg
- 1 st. l. milk
- 1/2 cup powdered sugar
STEP-BY-STEP COOKING RECIPE
Preheat oven to 190 ° C.
Whisk the cottage cheese, sugar and lemon juice.
Roll out the puff pastry on a sheet of parchment into a rectangular layer 3 mm thick and 30x40 cm in size.
Place the dough with the narrow side facing you and mentally divide it lengthwise into three parts. Using a sharp knife or pizza knife, cut the left and right sides of the dough into strips just over 1 cm wide, at a 45-degree angle to the middle of the dough.
Place the curd filling in the center, then spread the jam in a thin layer. Add raspberries.
Roll a little dough over the top and bottom of the filling and then cover the filling with strips alternately on the right and left sides, braiding the braid. Transfer the pie paper to a baking sheet.
Beat the egg lightly with 1 tbsp. l of water and grease the cake, being careful not to get on the cuts of the strips - this way the dough rises better. Place the baking sheet with the pie in the oven and bake for 20-25 minutes, until golden brown. Cool the finished cake completely.
Prepare the icing by mixing the icing sugar and milk. Apply the icing to the cooled cake and garnish with raspberries.