Russian cottage cheese pie

Name: Russian cottage cheese pie
Ingredients: 50 g raisins; 200 ml warm water; 3 tablespoons semolina; 5 tablespoons sour cream; 500 g cottage cheese; 3 eggs; 4 tablespoons sugar; 1 packet vanilla sugar; zest of 1 lemon; 1 tablespoon powdered sugar; 100 g sour cream for serving; 1 tablespoon smooth elderberry preserve; 1 tablespoon berry sauce

Dessert - Russian cottage cheese pie by Natasa L. - Recipia

Russian cottage cheese pie bakes for 40 minutes and stays creamy, with raisins in every slice. Cottage cheese, semolina rested with sour cream and lemon zest give it a tender filling, closer to a baked cheesecake than a pastry pie, just right for Sunday dessert. I cut it into thin slices once it has cooled. Preparation: 20 minutes. Baking: 40 minutes. Rest: 90 minutes. Total time: 150 minutes. Serves: 8. About 160 kcal and 11 g protein per serving.

Ingredients

50 g raisins
200 ml warm water
3 tablespoons semolina
5 tablespoons sour cream
500 g cottage cheese
3 eggs
4 tablespoons sugar
1 packet vanilla sugar
zest of 1 lemon
1 tablespoon powdered sugar
100 g sour cream for serving
1 tablespoon smooth elderberry preserve
1 tablespoon berry sauce

Preparation

1. Put the raisins in 200 ml warm water and leave them for 10 minutes, then drain. 2. Mix the semolina with 5 tablespoons of sour cream and leave the bowl aside for 30 minutes. 3. Press the cottage cheese through a sieve or blend it until smooth. 4. Beat the eggs with the sugar and vanilla sugar until doubled in volume and the sugar has dissolved. 5. Add the cottage cheese, semolina and sour cream mixture, lemon zest and raisins. Mix until smooth and pour into a 20 × 30 cm pan lined with baking paper. 6. Bake at 180°C for 40 minutes, until the edges are lightly browned and the middle is set. 7. Leave it to cool for 60 minutes, then dust with powdered sugar. Serve slices with 100 g sour cream and 1 tablespoon smooth elderberry preserve or 1 tablespoon berry sauce.

Notes

Drier cottage cheese makes a firmer slice, while creamier cheese gives a softer one. I first saw it at Gaby_d on Bucătăraș; in my 20 × 30 cm pan it came out low, so next time I’d use a smaller round pan, I put smooth elderberry preserve on top and would also try 1 teaspoon baking powder. It also goes well with berry sauce. It keeps in the fridge for up to 3 days. Serve it with black tea.