Blend cottage cheese with chocolate test is not new, I shared with you this recipe. But here I went further and added the custard. It turned out very delicious and interesting cake-pie. Gentle cheese flavored custard in an embrace with moist chocolate cake and blueberries. Very tasty and very gently, help yourself!
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First you need to cook a very thick custard. For this I mixed about half-and-half low-fat cream and milk, added the sugar, brought to a boil. Separately, lightly whipped with a little milk and egg, I added 4 heaping tablespoons of corn starch. In boiling milk in a thin stream poured the egg and starch, cooked over low heat until thick, stirring constantly. I used powdered sugar with natural vanilla, added it to the beginning of heating milk to a better vanilla gave cream smell, if you use vanilla, add it at the end
Ready cream cool completely
I forgot to say, it was a large pie the whole pan, so consumption of these products are suitable if you are planning a smaller pie, feel free to reduce the amount of ingredients.
Curd grind with sugar, add cornstarch and eggs, then knead until smooth
After a number of unsuccessful experiments, I have ceased to believe in the existence of the one of baking paper, to which the cheese will not stick, even if it primality and sprinkle, I have a cheese stick for some reason, always and tightly. Therefore, we strongly recommend to use a silicone Mat! If not, take a paper well promassive and sprinkle with semolina. The curd is spread evenly over the surface of the Mat (in a pinch, paper), to form a small rim. It works great, if wet the hand with water
Chocolate melted in a water bath or microwave
3 eggs to mix with sugar, sour cream, add cocoa, stir well
Add flour, soda and melted chocolate, stir until smooth
Cottage cheese alternately spread approximately 1 tbsp of cream and chocolate batter, covering the entire surface of the cheese
I still walked lightly with a fork along the tops to be beautiful "marble" figure
Top scatter the washed and drained blueberries
Bake in a preheated oven - 170 ° C 50 min. be Sure to cool completely before cutting! (otherwise the cream will leak)