Russian cottage cheese pie
Sometimes it feels like I’m not only missing a few hours in the day, but I could really use about six extra hands. Between juggling obligations, daily necessities, and personal goals—while trying to squeeze in a moment of free time—finding a balance is a constant struggle.
You can probably tell from the cherry blossom photo—posted in July—that something clearly went wrong with my grand plan to “get everything done on time.” 🤷♀️
So, no, I’m not doing perfectly on that front just yet (my Zen achievement courses are definitely canceled for now 😂), but I’m learning as I go.
Ingredients
Сottage cheese pie
- 550 gr cottage cheese (approx. 10% fat content is ideal)
- Vanilla
- 150 gr kefir (sour milk)
- 100 gr sour cream
- 110 gr semolina
- 20 gr starch
- 4 eggs
- 90 gr sugar
- 15 gr sugar
- 1/3 tbsp starch
- 30 gr of water
- pinch of cinnamon (optional)
Berries sauce
- 100 gr frozen cherries
Instructions
- To get started on the cottage cheese pie, combine the cottage cheese, vanilla, sour cream, kefir, and egg yolks in a bowl. Blend everything with an immersion blender until it is completely smooth.
Add the semolina and starch to this smooth cheese mixture, then set it aside for a moment.
In a separate bowl, beat the egg whites with the sugar until they form stiff peaks.
Once ready, gently fold the beaten egg whites into the cottage cheese mixture.
Pour the batter into an 18 cm diameter mold. Bake in a preheated oven at 160 degrees Celsius for approximately 70 minutes, or until the top looks lightly golden.
- For the berry sauce, mix the starch with the sugar. Pour this mixture over the frozen cherries. You can also add the water and a pinch of cinnamon at this stage if you like. Bring the mixture to a boil and let it cook for about 1 minute until the sauce thickens. It’s now ready to serve alongside the pie!
