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The pie crust has been made with it’s us miklos’ universal mix plus flour mix, it is gluten- and egg-free.
If you pay attention to carbohydrate intake, then choose the low-carb version (you can find it as a separate recipe under the name: kate’s low carb festive cottage cheese pie) and make the cream with sweetener instead of sugar.
If you stick to the traditional taste, use our new it’s us miklos’ universal mix plus flour mix (with prebiotic chicory inulin) and the success is guaranteed.
This pie is as simple as it is spectacular, which is why it fits to any festive table.
Ingredients to a 22 cm pie dish using the it’s us miklos’ universal plus mix flour mix:
●150 g it’s us miklos’ universal mix plus flour mix
●90 g margarine
●50 g powdered sugar
●40 g orange juice
●zest of half a lemon
Cream for a 22 cm pie (or two 12-cm-pies)
●250 g mascarpone
●50 g powdered sugar
●250 g cottage cheese
●zest of half a lemon
●50 ml orange juice
●some fig jam to assemble the cake
On top as decoration:
●3-4 pcs figs
●roughly chopped pistachio
●sliced almonds
●Measure the flour and the sugar into a mixing bowl and crumble it with the margarine. Add the orange juice, then knead an elastic dough.
●Roll out the dough larger than the pie dish so that the edge of the pie is high, so that more filling fits into it.
●Prick the pie crust a couple of times with a fork, line it with parchment paper, then pour some uncooked beans into it (blind-baking).
●Bake it with the beans in a preheated oven at 180°C for about 12 minutes, then remove the beans and the parchment paper and bake it 10 more minutes.
●Let the crust cool in the pie dish.
●For the cream, whisk the mascarpone with the powdered sugar, add the cottage cheese, lemon and orange juice, then mix until smooth.
●Remove the baked and cooled pie crust from the mold. Spread with some fig jam and fill it with the cream.
●Decorate the top of the cake with some figs, roughly chopped pistachio and sliced almond as desired.
