Pie with cherries and cheese

A simple recipe for your attention pie with cherries and cheese. Such pastries will definitely appeal to those who do not like cakes with cream. And the combination of flavors is almost classic – chocolate cake, cheese and cherry.

By the way, you can safely use cherries instead of cherries.

Pie with cherries and cheese – ingredients

• For the brown cake:
• Butter (or margarine) – 250 g.
• Sugar – 200 g.
• Vanilla sugar – 1 tablespoon (with cream).
• Eggs – 4 pieces.
• Flour – 250 g.
• Baking powder – 2 tsp.
• Cocoa – 4 tablespoon

• For the cheese mass:
• Butter (margarine) – 70 g.
• Sugar – 140 g.
• Vanilla sugar – 1 tbsp.
• Eggs – 4 pieces.
• Starch – 60 g.
• Vanilla or cream pudding – 1 package.
• Cheese – 750 g.

• Additionally:
• Sweet Cherries – 600 g.

Plyatsok with cherries and cheese – recipe

Wash and dry the cherry. We put aside 24 cherries with stems. Remove pits from the rest of the cherries and cut them in half.

Grind the cheese in a meat grinder 2 or 3 times.

Dough

Beat the softened butter with sugar and vanilla sugar until it becomes light and fluffy. Add eggs one at a time (add each subsequent egg only when the previous one is completely combined with the butter mixture).

Mix flour with cocoa and baking powder. Set the mixer to the lowest speed, gradually pour in the flour mixture.

Put the finished dough in a form (28×35), lined with parchment, level it, evenly distribute the cherry halves on the dough.

Curd mass

Separate the yolks from the proteins.

Beat soft butter with sugar and vanilla sugar to a light creamy mass. Add egg yolks one by one, whisk constantly, add starch, pudding and cheese.

Beat the egg whites to a stable foam, carefully mix them into the cheese mass with a spatula.

Spread the finished mass on top of the cherries. We carefully press the reserved cherries with tails into the cheese mass, at more or less the same distance (assuming that there is one cherry on each cut piece of cake).

Bake in an oven heated to 180 degrees in the “top-bottom” heating mode. After 30-40 minutes, cover the plate with foil.

Cool the dough a little (so that it can already be removed with hands without gloves) in the oven with the door ajar. Then we take it out and leave it until it cools completely. We put it in the refrigerator for 2-3 hours and only then cut it and serve it to the table.