I remember exactly that in 2009 I saw a recipe for this “Cow Burenka” pie with curd filling on the page of the famous St. Petersburg ceramist Yulia Kostenich. Since then, I periodically bake it at the request of my household, which they are very happy with.
Yulia also showed, on this basis, the design of such a pie on the theme “Night”, that is, instead of the characteristic spots, stars and a month are cut out of the dough. And one day it occurred to me to design this cake in the form, so to speak, of a portrait of a tiger. I found his photo in my archive...)))
For the Cow Burenka cottage cheese pie, prepare the ingredients according to the list.
To prepare the shortcrust pastry, cream the butter and sugar.
Mix the mixture with the egg or egg yolk.
Then add flour, cocoa or carob, baking powder and salt.
Mix the dough into crumbs, which you then gather into a ball. If the crumbs seem too dry, add a little ice water. Place the dough in the refrigerator while you prepare the filling.
The dough can be cooled in two ways: simply in a bag or in a container, but I prefer to distribute the dough into the form in which the pie will be baked and place it directly in the refrigerator. Don't forget to separate a small piece of dough for future decoration - specks.
For the filling, combine cottage cheese, softened butter, eggs, sugar, vanilla sugar and starch or flour, such as rice, into a homogeneous mixture.
Pour the filling onto the dough in the form and smooth it out.
Roll out the reserved piece of chocolate shortcrust pastry into a thin layer, tear it into pieces of different sizes and place them on the surface of the curd filling.
Place the pie blank in a preheated oven and bake at 175 degrees for about 1 hour.
Serve the Cow Burenka curd pie cooled.
Enjoy your tea!
Probably everyone already knows this pie!!! It’s on all the culinary sites, but I don’t have it!
The spots on this cottage cheese pie are exactly like those on Burenka grazing in a green meadow - hence the name of this very tasty and tender pie... Cow-Burenka pie is not at all difficult to make. It looks very pretty, but inside, the filling is very tender, just like a soufflé. And yet, it is very tasty!!
Photo by alex-povar. , recipe coolinarka.ru
The Korovka-Burenka pie is very tasty - it’s all about the unsurpassed harmonious combination of shortbread chocolate dough and filling with a delicate creamy consistency. In addition, the type of pie is unusual, colorful and easily recognizable; it will always attract attention and both children and adults will certainly want to try it.
For the test:
Margarine (butter) – 200 grams,
granulated sugar – 150 grams,
chicken egg – 1 piece,
flour – 350 grams,
baking powder – 10 grams,
cocoa – 50 grams.
For filling:
Cottage cheese – 600 grams,
butter – 100 grams,
chicken eggs – 4 pieces,
granulated sugar – 150 grams,
vanillin – 1 teaspoon,
starch - 1.5 tablespoons.
To prepare the filling, place all the ingredients in a bowl (the cottage cheese can be first rubbed through a sieve, the butter should be soft - at room temperature). 
Beat with a mixer until smooth. 
To prepare the dough, grind margarine or butter, softened at room temperature, with granulated sugar. 
Then add all the remaining ingredients. 
And knead the dough. 
Pinch off a small piece from the dough for future spots of our Burenka and put it in the freezer for a few minutes, wrapping it in cling film or putting it in a bag, and spread the remaining dough over the bottom and walls of a baking dish, greased with oil. 
Place the curd filling on the dough, and then form several spots of arbitrary shape from the remaining piece of dough and distribute them over the surface of the curd filling. 
Bake the “Korovka-Burenka” cottage cheese pie in the oven for 40-50 minutes at 180 degrees. 
Let the pie cool at room temperature and you can serve it with tea! 
Enjoy your tea!
The morning can be good if it starts with pancakes... And these pancakes turn out very tasty, thin, tender. And how delicate they are and how they are all full of holes - there are as many of them as there are stars in the sky! Try it! Everyone gets it!
Curd cake Burenka is essentially a pie, or even a casserole. In any case, absolutely everyone likes dessert! This cake can also be called Giraffe, Cow, Leopard and even Tiger. The name will depend on the size and type of dough spots you make on top. But whatever the name of this dessert, it turns out to be unusually tender and tasty. We share the recipe with photographs of the preparation steps.
You will need
For the test:
Margarine or butter – 180 g;
Granulated sugar – 180 g;
Eggs -2 pcs.;
Cocoa powder – 50 g;
Baking powder - 1 p.;
Flour – 550 g.
For filling:
Cottage cheese – 400 g;
Sour cream – 200 g;
Granulated sugar - 200 g;
Vanilla sugar – 1 p.;
Eggs – 4 pcs.;
Potato starch – 2 tbsp.
Recipe with step-by-step photos of Burenka cake
Dough.
Combine softened margarine (butter) with granulated sugar and mix with a mixer at low speed. 
Add eggs, mix again. 
Pour baking powder into the flour and sift. Gradually add flour to the dough. 
Sift the same cocoa powder. 
Transfer the dough to a work surface and continue kneading the dough until it is firm and no longer sticks to your hands. Don't knead for too long. 
Wrap the dough in cling film and put it in the refrigerator for 40 minutes, you can put it in the freezer for 20 minutes. Then take it out and roll it into a layer that is 5-7 centimeters larger than the shape in which you plan to bake. 
Roll the dough around the rolling pin and transfer it to the pan. If the dough breaks, it’s okay to finish it with the remaining pieces. 
Place the remaining pieces of dough onto a board.
Place the pan with the dough and the pieces of dough in the refrigerator for 30 minutes. 
Curd filling.
Place cottage cheese, sugar, a bag of vanilla sugar in a large bowl and mix using a blender. 
Beat in the eggs and run the blender again. 
To thicken the filling, add starch and stir. 
Assembly.
Pour the curd filling into the mold with the dough. 
Select large and beautiful pieces of dough for the top, break the rest into small pieces and place them in the filling, drowning them inside. 
Place large pieces of dough in any order on top of the cake.
Bake the Cow Burenka in an oven preheated to 180ºC for about 1 hour 10 minutes.
Cool the finished cake Burenka, Giraffe or whatever you prefer to call it, and remove from the mold. For variety, you can eat this with berry or chocolate topping or sour cream. Help yourself!
“Black and white” baked goods are always the most interesting: just look at everyone’s favorite Zebra pie, muffins with striped cream and two-color cakes. The pie called Korovka Burenka is also completely positive: thanks to the filling, it allows you to feed even the most picky children with cottage cheese. And it brings a lot of joy to adults: it lifts the mood with its spotted appearance and serves as a treat for chocolate lovers. Preparing Korovka pie is very simple, and you only need a few ingredients.
Pie Cow Burenka
In addition to the ingredients indicated in the recipe, you will need a springform baking dish with a diameter of 26 or 28 cm (in the first case, the cake will turn out a little higher, in the second - a little lower). To grease the pan, you will need to take a small piece of butter and a spoonful of flour.
photo recipe for cottage cheese pie
Ingredients:
- butter – 200 g (1 pack),
- egg – 1 pc.,
- sugar – 150 g for dough and 150 g for filling,
- flour – 250 g,
- cocoa powder – 2 tbsp.,
- baking powder for dough – 1 tsp. without a slide,
- cottage cheese – 0.5 kg,
- sour cream – 100 ml,
- starch – 1 tbsp,
- vanilla sugar – 1 tbsp.
Cooking process:
Remove the butter from the refrigerator in advance and let it soften in the warmth. When soft, transfer the butter to the bowl of a food processor fitted with a mixer attachment and add the sugar (the part reserved for the dough). Beat both ingredients until light.
Remove the lid from the food processor bowl and beat the egg into the butter mixture. Turn on the appliance again to beat the mixture with the egg.
Prepare the dry part of the Korovka pie dough: pour flour into a large bowl, add baking powder and cocoa powder. Mix everything well with a spoon.
Add the liquid half of the dough, consisting of butter, sugar and egg, to the bowl with the dry part. Mix everything with a spoon, and then knead it with your hands into a soft, but not liquid, dough. Due to the fact that there is a lot of oil in the dough, it will not stick to your hands. If you get a sticky dough, compact it - add a little flour and knead again.
As a result, the dough should be such that it can be formed into a bun. Do this, place the bun in a bowl, cover and place in the refrigerator while you prepare the filling.
Beat the cottage cheese with sugar in a food processor (and if you have well-pressed homemade cottage cheese, first chop it with a blade attachment) and transfer to a bowl.
Add sour cream to the curd filling and stir to form a homogeneous mass.
Add vanilla sugar and starch to the filling so that the white part of the pie holds tightly and does not fall apart when finished. Mix the filling with a spoon.
Grease a springform baking dish with a piece of butter (both the bottom and the sides), and then sprinkle with flour. Place 3/4 of the dark dough directly into the pan, flatten it and smooth it along the sides with your hands, forming the sides of the pie.
Place the curd filling inside the pie and use a spoon to adjust it so that it lies evenly on all sides of the pie.
Roll the remaining quarter of the dark dough into a sausage and divide into 6 equal-sized pieces. Roll each part into a neat ball. Use a teaspoon to make 6 holes in the cake (1 in the center and 5 on the sides) and place a brown ball in these “sockets”.
Place the pie in an oven preheated to 180 degrees and bake for 50 minutes. After the pie is baked, turn off the oven and keep the baked goods in it until it cools completely so that the filling does not settle due to a sudden temperature change. The Cow pie turns out to be both delicious and beautiful. Also, it will fit well into the menu of a children's party or farm-themed party. Bon appetit!
The Internet never ceases to surprise and delight us with new recipes! This time with a recipe for a cottage cheese pie with the cheerful name “Cow Buryonka”. True, the recipe itself, in a slightly modified form, was received by me from a work colleague with oaths. which is very tasty. Let’s see, I thought and went into the search engine. What I found was very pleasing with its cheerful spots and actually looked delicious! Let's see, we'll see, I went deeper again and started comparing recipes and I liked mine more. Next came the choice of cottage cheese at the market, since store-bought cottage cheese with its “vegetable” fat was already somewhat frightening. And then day X has come. It’s my day off, my family is working hard, some at their desks, some at work. It’s a pleasure for me to greet my family with the aroma of delicious baked goods! I'm getting started! For the dough we need: 1 pack of soft margarine (200 grams),
150 grams of sugar,
1 egg, 350 grams of flour,
a bag of baking powder, cocoa 2 tablespoons.
For the curd filling: 500 grams of cottage cheese (I chose dryish), 150 grams of sugar, 4 eggs, vanillin, 1.5 tablespoon starch and 1 glass of kefir (this is exactly the difference in this recipe, instead of butter we take kefir, because the cottage cheese is not low-fat, I hope!) Add sugar to the softened margarine and grind it, gradually add the rest of the ingredients and get a lump of brown dough. To fill, combine the cottage cheese and mix with other ingredients and get a fairly liquid mass. I also ground the cottage cheese in a blender for homogeneity.4. 
We pinch off a piece from the dough, and distribute the rest into a springform pan, reaching to the edges, I have a 26cm pan. 
.5.
Pour in the cottage cheese, and pinch off pieces from the remaining dough to form a spotted cow skin. There is room for the little helpers' imaginations to run wild! Finally this stage is over! Place all the beauty in an oven preheated to 180* and wait for about an hour, periodically checking readiness. I made the sides of the dough almost to the edge of the mold, and the filling was lower, but after baking, everything was equal! So the higher the better! 
6.
Here you can just see the curd filling flush with the edges. An hour or so passed and the cake was gradually baking, I checked regularly by turning the pan. By the way, I placed the mold in a cast-iron frying pan, knowing the complex nature of my oven! 
7.
And now the long-awaited moment has arrived! The ceremonial removal of the piece was successful! The pie was baked, the filling hardened, became slightly airy and did not fall off. as sometimes happens 
8.
The piece is closer, and here the porosity of the structure is noticeable! 
9.
Well, at the end of the culinary labors, I poured myself coffee with milk, but we still tried the pie together, having gathered for evening tea! What can I say about the taste?! Delicate, not cloying, aromatic, the filling is a little reminiscent of a soufflé. Here you can experiment with the thickness of the filling, I think it can be thinner. like thin sour cream, for example And, as an option, combine crumbs from Lakomka with filling from Burenka. :-)) Bon appetit! Good day, I wish everyone who came to see me for a piece of the pie! Do you have children who don’t eat cottage cheese at all? If so, then this recipe is for you! My daughter also doesn’t recognize cottage cheese in its pure form, but what would we do without this wonderful product! Good day, I wish everyone who came to see me for a piece of the pie! Do you have children who don’t eat cottage cheese at all? If so, then this recipe is for you! My daughter also doesn’t recognize cottage cheese in its pure form, but what would we do without this wonderful product!