Ingredients:
flour — 250 g
butter — 120 g
egg — 7 pcs.
Sugar — Article 1.5.
vanilla — 1 tsp..
Salt — 1 tsp..
600 g pulp tykvy-
lemon juice — 2 tbsp. l.
soft cheese — 600 g
starch — 2 tbsp. l.
black currant — 200 g
thick cream — 100 ml
egg — 7 pcs.
Sugar — Article 1.5.
vanilla — 1 tsp..
Salt — 1 tsp..
600 g pulp tykvy-
lemon juice — 2 tbsp. l.
soft cheese — 600 g
starch — 2 tbsp. l.
black currant — 200 g
thick cream — 100 ml
Preparation:
Sift the flour, whisk 2 eggs, add a pinch of salt and 1 cup of sugar, mix well. Enter the softened butter and knead shortbread dough. Remove the dough in the refrigerator for 30 minutes.
Sift the flour, whisk 2 eggs, add a pinch of salt and 1 cup of sugar, mix well. Enter the softened butter and knead shortbread dough. Remove the dough in the refrigerator for 30 minutes.
Pumpkin Boil until tender, drain the water, add the lemon juice and mash into a puree. Cool.
Cottage cheese mixed with sugar and vanilla, type one 5 egg yolks. Add the pumpkin puree and starch. Whisk the egg whites with a mixer to lush peaks and gently mix them with pumpkin and cottage cheese.
Lay the dough in a split mold with a diameter of 24 cm, forming the high boards. Pinned the dough with a fork in several places. At the bottom lay the berries on top — cottage cheese and pumpkin mass. Bake at 180 degrees about 1 hour. Remove the cake, well, cool. Garnish with whipped cream and let stand in the refrigerator for 6 hours.