Cottage cheese cake with cottage cheese and sour cream

Cottage cheese cake with cottage cheese and sour cream. Very gentle and surprisingly unforgettable taste.

Ingredients

• For cakes:
• Curd - 250 g
• Egg - 1 pc.
• Flour - 450 g
• Sugar - 200 g
• Soda - 1 tsp
• Lemon juice
• Zest of 1 lemon
• For cream:
• Curd - 250 g
• Sour cream - 500 g
• Sugar - 150 g
• Vanillin - 1 sachet
• For decoration (optional):
• chocolate ganache
• Cream protein-custard

Directions

1. First of all, let's prepare the curd dough. In a deep bowl, mix cottage cheese, sugar and egg.
2. We turn everything into a homogeneous mass using an immersion blender. Add chopped lemon zest and slaked soda there. We mix. We leave for 10-15 minutes.
3. We introduce flour in parts and knead not very steep dough, which will slightly stick to your hands. We wrap the dough in cling film and send it to the refrigerator for 6-8 hours.
4. If there is not much time left, divide the dough into 6-7 parts, cover with cling film and leave in the freezer.
5. Roll out a piece of dough into a thin layer (3-4 mm). Cut out the circle using the template.
6. In several places we pierce the blank for the cake with a fork. We shift to a baking sheet and send to the oven, preheated to 180 degrees, for 4 minutes.
7. Thus, we bake all the cakes.
8. Beat cottage cheese with sour cream, sugar and vanilla until smooth.
9. We collect the cakes, smearing everything except the top one with cooked curd-sour cream. Then grease the sides of the cake.
10. We leave the cottage cheese cake overnight in the refrigerator so that it is soaked.
11. We decorate the cottage cheese cake with cottage cheese and sour cream at our discretion. I poured the cake with chocolate ganache and decorated with protein-custard.
12. Enjoy your meal!