- 100 g of butter;
- 200 g of flour;
- 1 egg;
- 2-3 tbsp. l. milk;
- 4 tbsp. l. Sahara;
- 1 tsp. Basin.
For filling:
- 300 g of cottage cheese;
- 75 g of sugar (if you want a very sweet cake or you have acid plums, then increase the amount of sugar);
- Vanillin;
- 2 eggs;
- 1 tbsp. l. starch;
- plums (6 large drains, if the plums are small, then take 8-10).
If you do not want to mess with the dough, take the finished shortbread dough. It will save you time and strength.
For the preparation of the dough, the oil is disturbed with flour. Add eggs, milk, baking powder, sugar and quickly knead the dough.
Turn the dough and place it on the bottom of the baking form, form sides. Gently make a fork hole in the dance on the bottom of the form and put in the refrigerator. Shortbread dough, while it is not used, it is better to keep in the refrigerator, otherwise the oil will be soft and the dough "floats."
While the dough is cooled, we will start stuffing: Cottage cheese with a blender, mix with sugar, eggs, starch and vanilla. If you don't like vanillin, replace cinnamon or lemon zest.
Put the form with the test in the oven preheated to 180 ° C and bake 10 minutes.
Remove the outdoor outdoor, let it cool 10 minutes and lay out the stuffing. Explore the halves of the plums cleaned from the seedlings, so that they slightly fall into the curd filling.
Bake in the oven about 30-35 minutes before the appearance of golden color.
Other recipes for our chef look at Facebook page.