Cake Hungarian cheesecake

Very tasty shortcake with cottage cheese filling and icing made of sour cream and condensed milk.

Dough

240 g of flour
100 g of sugar
100 g of good creamy margarine (slightly softened)
1 bag of baking powder (10 g)

Filling

600 g cottage cheese
4 eggs
150 g of sugar
1 packet of vanilla sugar

Glaze

4 tablespoons condensed milk
6 tablespoons sour cream (with slide)

Prepare the dough: mix the flour, sugar, baking powder and butter. It's good to rub it to make a baby. Put it in the refrigerator while we cook the stuffing.

Mix cottage cheese, eggs, sugar and vanilla sugar until smooth.

Plug the form into the baking paper. Larch grease margarine or oil. Put a little more than half the dough-crumb into the mold. Align, but do not ram. Pour the top on top. Then evenly sprinkle the remaining dough-crumb.

Preheat the oven to 160-170 degrees Celsius. Bake the cake for about 60 minutes in a well-heated oven.

Prepare the glaze: mix condensed milk with sour cream. This magic glaze made from a regular cheesecake will make a real cake.

The pie in the oven blushed, it smells amazing - it's time to get it. Hot pie, cover with glaze turning it into a cake!

While the shading is hot, you can make a beautiful marble pattern. Drop melted chocolate or chocolate syrup on the cake and make a spoon with a spoon.

You can drop chaotically with chocolate on the fill, and then with a toothpick to stretch the drops into the pattern.

Since the pouring is still warm, all the irregularities that you made with a spoon will gradually "settle down". As a result, you will get an almost mirror-like surface. Ready to put the cake in the refrigerator for a couple of hours, and preferably at night. Before serving cut into small pieces. Bon Appetit!