Anyone who likes cottage cheese cakes must try this recipe!

You won’t be disappointed! I was already hot on him and I couldn’t stop.

It’s divinely delicious, take a few slices of it for yourself to be safe!

Ingredients approx. For 24 slices

For the dough:

• 40 dkg flour
• 4 egg yolks
• 15 dkg butter/margarine
• 15 dkg powdered sugar
• 1 packet of baking powder
• 1 small glass of sour cream (175 g)

For the baking tray:

• butter
• flour

For the cream:

• 50 dkg of low-fat cow’s cottage cheese
• 4 egg whites
• 20 dkg of sugar
• Juice of 1 lemon (also delicious with orange)
• 1 tablespoon semolina

For scattering:

• powdered sugar

(the cake was made in a 40 x 23 cm baking pan.)

Preparation:

Mix the flour with the baking powder and sugar, crumble it with the butter, then knead it with the egg yolks and sour cream.

Cut it in half and wrap it in plastic wrap and put it in the fridge for half an hour.

Beat the egg whites with half of the sugar until stiff and set aside.

Mix the cottage cheese with the remaining sugar and lemon juice, then carefully stir in the whipped cream.

Preheat the oven to 180 degrees.

Roll out one of the dough, spread it on the floured baking sheet and sprinkle it with semolina (it’s important to get it in so that the dough doesn’t get wet!), then smooth the cottage cheese filling over it.

Spread the other dough on top and prick with a fork.