Upside-Down Cottage Cheese and Chocolate Pie

I suggest baking the cottage cheese pie the other way around. You will understand why “on the contrary” during the cooking process. The pie is a wonderful combination of delicate curd filling and airy sponge cake with chocolate chips. Children will especially be delighted! Be sure to prepare!)
cook time: 1h 20 min
Logan Winslow
Upside-Down Cottage Cheese and Chocolate Pie

Nutrition Facts (per serving)

236
Calories
14g
Fat
16g
Carbs
11g
Protein

Ingredients (8 portions)

Basic:

Sugar 80 g
Wheat flour 80 g
Butter (for lubricating the mold) 30 g
bitter chocolate (56% cocoa, 50 g for sponge cake + 50 g for topping) 100 g
Corn starch 60 g
Vanillin 0.33 tsp
Sour cream (I have 26%) 250 g
Chicken eggs 3 pc
Sunflower oil 10 g
Cottage cheese (I have 9%) 800 g

Recipe instructions

Step 1

Step 1
First, prepare the curd filling. To do this, be sure to beat 4 previously separated egg whites in a dry and clean bowl. Beat at medium speed until light and light foam. Then add 160 g of sugar in portions and gradually increase the speed. Beat the whites until stiff peaks form.

Step 2

Step 2
Separately mix 4 yolks and 1/3 tsp. vanillin. Add 60 g of corn starch and 250 g of fat sour cream. Mix everything.

Step 3

Step 3
Then mix the protein and yolk mass and add 800 g of cottage cheese. I first beat the cottage cheese with a blender so that the filling would be more tender during the cooking process. Mix everything well, set it aside and make the biscuit.

Step 4

Step 4
For the sponge cake, we also separate the whites of 3 eggs from the yolks in advance. Beat the whites at medium speed until light and light foam. Then add 80 g of sugar and gradually increase the speed. Beat the whites until stiff peaks form.

Step 5

Step 5
Mix the yolks into the beaten whites one at a time. We also send 10 g of vegetable oil there.

Step 6

Step 6
Sift 80 g of wheat flour and mix gently so that the mass does not lose its fluffiness.

Step 7

Step 7
I pre-chopped 50 g of chocolate with a knife (cocoa content 56%). Add these chocolate chips to the dough and mix gently.

Step 8

Step 8
I will bake it in a springform pan with a diameter of 24 cm. I greased the bottom and sides of the pan with butter. The bottom was also covered with parchment paper. Turn on the oven to preheat to 180 degrees. First, lay out the curd filling and carefully smooth it out with a spatula.

Step 9

Step 9
Place biscuit dough on top in small portions and level with a spatula. You can use a pastry bag and spread the dough in a circle, starting with the outer large circle. Do not press the dough too hard.

Step 10

Step 10
Bake the pie in the oven for approximately 50 minutes. My oven operates in the bottom-up mode without convection. The biscuit on top should be well browned.

Step 11

Step 11
Remove the pie from the oven and let it cool completely. It will settle a little as it cools, but thereʼs nothing wrong with that. Take the pie out of the mold and turn it over with the curd filling facing up. The biscuit ends up on the bottom.

Step 12

Step 12
Carefully remove the parchment paper and generously sprinkle the cake with grated chocolate. The curd pie “on the contrary” is ready! Bon appetit!

Additional rubrics

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