Russian cottage cheese pie

Name: Russian cottage cheese pie
Ingredients: 100 ml hot water; 50 g raisins (optional); 3 tablespoons semolina; 5 tablespoons sour cream; 3 eggs; 3 tablespoons sugar; 500 g cottage cheese; 1 teaspoon vanilla sugar; 1/8 teaspoon salt; 5 g butter; 150 g sour cream

Dessert - Russian cottage cheese pie by Veronica G. - Recipia

The semolina sits in sour cream for half an hour, then goes into the Russian cottage cheese pie, which bakes until golden. The cottage cheese and eggs make a soft, slightly sweet filling that sets as it cools. I pass the cottage cheese through a coarse sieve so the filling doesn’t turn out too fine. Preparation: 20 minutes. Cooking: 30-40 minutes. Rest: 30 minutes. Total time: 80-90 minutes. Servings: 6. Approximately 290 kcal and 19 g protein per serving.

Ingredients

100 ml hot water
50 g raisins (optional)
3 tablespoons semolina
5 tablespoons sour cream
3 eggs
3 tablespoons sugar
500 g cottage cheese
1 teaspoon vanilla sugar
1/8 teaspoon salt
5 g butter
150 g sour cream

Preparation

1. If using raisins, soak them in 100 ml hot water for 10 minutes, then drain and gently squeeze them. 2. Mix the semolina with 5 tablespoons of sour cream and set the bowl aside for 30 minutes. 3. Beat the eggs with the sugar for 5 minutes, until the sugar dissolves and the mixture doubles in volume. 4. Pass the cottage cheese through a coarse sieve or blend it. Fold in the eggs, raisins, if using, the semolina and sour cream mixture, vanilla sugar and salt. Mix until smooth. 5. Butter a 28 × 22 cm rectangular pan and pour in the mixture. 6. Bake in an oven preheated to 180°C for 30-40 minutes, until lightly golden on top and the center no longer wobbles. 7. Serve the pie with 150 g sour cream.

Notes

Drier cottage cheese holds the filling together; if it’s watery, leave it to drain before blending. A 28 × 22 cm pan makes a flatter pie, while the center may need a few extra minutes in a smaller pan. The raisins are optional and you can leave them out without changing the proportions of the rest. I finished it in the evening and it was eaten while still hot. Serve it with sour cream; leftovers keep covered in the fridge for up to 3 days.