Ingredients:
- Flour 250 grams
- Baking powder 1 tsp
- Butter 120 grams
- Icing sugar 100 grams
- Egg yolk 1 piece
- Sour cream 2 tbsp. spoons
- Cocoa 2 tbsp. spoons
- For filling:
- Cottage cheese (soft pasty) 1 kg.
- Cream 30-33% 400 grams
- Sugar 200 grams
- 5 eggs
- Coconut flakes 2 tbsp. spoons
- Starch 30 grams
Cooking method:
Step 1. Put flour, icing sugar, cocoa, baking powder into the combine, add soft butter, cut into cubes.
Step 2 Grind in a combine crumb. You can cook by hand, everything turns out fine too, just grind flour and butter with your fingertips, or chop with a knife on the board.
Step 3 Add the yolk and sour cream, turn on the grinding again. Then, mold the dough with your hands into a ball. Do not knead the dough, only to a minimum to collect in a ball.
Divide the dough in half and put in the refrigerator for an hour, or in the freezer for 20-30 minutes.
Step 4 Filling: put the cottage cheese and cream in a container, grind well with a submersible blender into a homogeneous smooth mass. If your cottage cheese is not uniform, wipe it first through a mesh colander. Products should be at room temperature, so they are easier to combine.
Step 5 Add eggs, sugar, starch, mix well with a blender. Grains of cottage cheese should not be felt in the finished mass! Add coconut flakes, mix with a spatula. If you don’t want to add coconut flakes, then just exclude it, it will turn out delicious anyway.
Step 6 Grate the first half of the dough on a coarse grater, spread out in shape (approximately 25x25cm), gently press.
Step 7 Then gently pour the filling.
Step 8 Grate the second half of the dough, and sprinkle evenly on the surface of the filling.
Step 9 Put in an oven preheated to t 160 degrees, bake for about 50-60 minutes or orient yourself in your oven. When tapped, the filling will flutter in the center, just like when baking a cheesecake, this is normal.
Bon Appetit!
