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Curd cake in a slow cooker
8 servings1 hour 30 min
Butter - 150 g, Sugar - 150 g, Vanilla sugar - 2 tea liters, Chicken eggs - 1 pc., Wheat flour - 250 g, Baking powder - 2 tea liters, Sugar - 150 g, Cottage cheese - 600 g, Eggs - 4 pc., Starch - 100 g, Black currant - 100 g
Rub the oil at room temperature with sugar. Add Egg. 
Pour in the flour, vanilla sugar and baking powder. Pour flour gradually - the dough should not be very cool. Soft to the touch. 
Knead. Put the ready-made dough into the refrigerator for 20-30 minutes
We start filling. We separate the yolks from the proteins. Beat the yolks with sugar. 
Add cottage cheese, starch - mix with a mixer. If the cottage cheese was rubbed through a sieve, then until the large lumps disappeared. The mass must be uniform. 
In a separate saucepan, beat the whites with a pinch of salt to hard peaks. Gently add proteins to the curd mass, mix with a spatula. Do not use the mixer!!!
We prepare a bowl - cut 2 strips of parchment paper about 7 * 50. Crosses the cross
We take the dough out of the refrigerator. We fill the bowl with our hands. The sides are about 7 cm. 
Pour out the curd mass
We decorate with our berries or fruits on top. Cooking & quot; Baking & quot; 60 minutes. If ready, they will rest for another 1 hour. 
We take out our pie by the ponytails. Let us cool down
We remove the paper. And enjoy
It just turns out a very tasty cottage cheese cake in a slow cooker!