Crustless pască with cottage cheese

Ingredients

• 5 eggs
• 700 g drained cottage cheese
• 1 teaspoon grated lemon zest
• 150 g soaked raisins
• 100 ml whiskey cream liqueur
• 1 teaspoon vanilla extract
• 150 g flour
• 10 g baking powder
• 2 pinches of salt
• 1 teaspoon lemon juice
• 9 tablespoons sugar
• 10 g butter
• 10 g flour

Preparation

1. Separate the egg yolks from the whites. Put the yolks in the mixer with the cottage cheese, lemon zest, raisins and all the whiskey cream they soaked in, then add the vanilla extract. Mix until smooth. 2. Mix the flour with the baking powder and a pinch of salt. Gradually fold the cheese mixture into the flour until there are no lumps. 3. Beat the egg whites with the lemon juice and a pinch of salt. When the foam is almost stiff, add the sugar and keep beating until glossy and stiff enough to stay in the bowl when you turn it upside down. 4. Fold half the egg-white mixture into the cheese mixture. Then fold in the rest with upward strokes until you can’t see any white streaks. 5. Grease a 28 cm springform cake tin with butter and dust it with flour. Pour in the mixture and bake in an oven preheated to 180°C for 15 minutes. Lower the temperature to 150-160°C and bake for another 35-40 minutes, until a toothpick comes out clean. 6. Leave the pască to cool for 2 hours, then remove it from the tin and cut into slices.