Russian cottage cheese pie

Name: Russian cottage cheese pie
Ingredients: 50 g raisins; 10 ml rum essence; 3 tablespoons semolina; 5 tablespoons sour cream with 20% fat; 3 large eggs; 3 tablespoons sugar; 500 g fresh cottage cheese; 50 g vanilla sugar; 1/4 teaspoon salt; 15 g butter; 10 g vanilla sugar for dusting

Dessert - Russian cottage cheese pie by Renata B. - Recipia

The Russian cottage cheese pie bakes until golden, while the center stays soft and airy. Cottage cheese, semolina soaked in sour cream, eggs and raisins come together in a smooth mixture with rum and vanilla sugar; once cooled, it’s dusted with vanilla sugar. I serve it with a spoonful of sour cream. Preparation: 15 minutes. Cooking: 40 minutes. Rest: 90 minutes. Total time: 145 minutes. Servings: 6. Approximately 300 kcal and 19 g protein per serving.

Ingredients

50 g raisins
10 ml rum essence
3 tablespoons semolina
5 tablespoons sour cream with 20% fat
3 large eggs
3 tablespoons sugar
500 g fresh cottage cheese
50 g vanilla sugar
1/4 teaspoon salt
15 g butter
10 g vanilla sugar for dusting

Preparation

1. Put the raisins in a small bowl, add the rum essence and leave for 30 minutes. Drain them in a small sieve. 2. Mix the semolina with the sour cream and set aside for 30 minutes to swell. 3. Beat the eggs with the sugar until it has completely dissolved. 4. Blend the cottage cheese or press it through a sieve. Stir in the eggs, semolina and sour cream, and raisins, then add the vanilla sugar and salt. Mix until smooth. 5. Grease a 20 × 20 cm baking dish with butter and pour in the mixture. Bake in an oven preheated to 180°C for 40 minutes, until nicely golden. 6. Leave it to cool completely, about 60 minutes, then dust it with the vanilla sugar.

Notes

Cottage cheese can vary in moisture; if it releases whey, drain it first, otherwise the center may stay too soft. A dish wider than 20 × 20 cm makes a thinner layer, so start checking for browning after 30 minutes. I used 4 tablespoons of sugar, although the ingredient list says 3. The rum essence is added without being boiled; for an alcohol-free version, use 10 ml alcohol-free rum essence. You can replace the raisins with 50 g dried cranberries, also soaked in the essence for 30 minutes. Semolina contains gluten, and cottage cheese and sour cream are dairy; the mixture also contains eggs. Covered, the pie keeps in the refrigerator for up to 3 days. Serve a spoonful of berry preserve alongside each slice.