Cottage cheese ( ricotta) crumbcake

I was tempted not to post this one. For we use hungarian "túró" in it, which is similar to cottage cheese, but not the same. Anyway, i thought the result would be also nice with ricotta (especially if you put lemon or orange zest in it) so i changed my mind.
If you can lay your hand on some fresh eastern european "cottage cheese" try that version. It is sour a bit, giving a nice contrast to the chocolate.

Ingredients:
pastry:
400 g all-purpose flour
150 g sugar
250 g ice cold butter
1 egg yolk (save the white)
4 tablespoon unsweetened cocoa powder
2 teaspoon baking powder
1 teaspoon vanilla extract
a pinch of salt

filling:
500 g cottage cheese or ricotta
2 eggs
125 g sugar
grated zest of 2 lemon or orange (you may put more according to your taste)

Preheat oven to 200 celsius degree.

Mix the ingredients of the pastry until you can form a ball. Put it in the fridge.
Mix the sugar with the egg yolks until pale and fluffy. Stir in the zest and the cottage cheese or ricotta. Whip the egg whites (all 3 of them) and combine with the cheese mixture.

Put baking paper in a smaller baking dish (i used an 18×25 cm one) and crumble half of the pasty in it. Layer the filling on it. Crumble the other half of the pastry on top.

Bake 40 minutes.

Blueberry and Peach Cobbler

My very first cobbler it is. I just could not help buying these ripe peaches and blueberries at the farmer's market. It was tempting to eat them as they were, but i had guests this afternoon so I decided to make something unusual (at least in Hungary).
While making it I was smiling that it must have been a messed up dessert ages ago that got famous because it is soooo tasty, like tart Tatin.Ingredients:
2 pounds (900 g) peaches, peeled and sliced
2 cups (250 g) fresh blueberries
1/2 teaspoon ground cardamom
grated zest of a lemon
5+2 tablespoon sugar
2 cups (300g) +1 tablespoon all-purpose flour
1 tablespoon baking powder
pinch of salt
5 tablaspoon (70g) butter
3/4 cups + 1 tablespoon (200 ml) heavy cream

Preheat the oven to 400 degrees F.
Combine the fruits in a bowl. Toss with 2 tablespoon sugar, 1 tablespoon flour, cardamom and 1/2 teaspoon lemon zest. Transfer the fruit to a deep 10-inch ovenprrof serving dish.
To make the pastry, sift together the flour, baking powder and salt in a bowl. Combine it with the butter antil the mixture resembles coarse meal. Stir in the cream (in batches) to get a soft and tender dough. You may not need all of the cream, depending on your flour.
Turn the dough out onto the counter and roll 3/4 inch thick. With a cookie cutter cut rounds or make diamond shapes with a knife. You can be as creative as you like...
Arrange the dough atop the fruit mixture and brush with heavy cream.
Bake it for 30 minutes, until bubbly and lightly browned.
Serve warm with whipped cream or a scoop of vanilla icecream.
I also goes well with sour cream in my opinion.