Servings: 12
Ingredients
For dough
- 25 g yeast
- 100 g sugar
- 50 g melted butter
- 100 ml milk room temperature
- 2 eggs
- 120 ml kefir room temperature
- 500 g flour
- a pinch of salt
For the filling
- 300 g cottage cheese
- 50 g raisins or dried cranberries
- 50 g sour cream
- 1 egg
- 50 g sugar
For spreading
- 1 egg
Instructions
- Mix the yeast and sugar in the milk with a little flour and leave until the yeast has risen, i.e. foamed.
- Whisk the eggs with the sugar, add the melted butter, kefir, flour, a pinch of salt, knead the dough by hand, cover the kneaded dough with a towel and let it rise. I rise the yeast dough in the bath on a warm floor and it took just over an hour.
- Beat the cottage cheese with the sour cream and sugar, add the raisins and beat in the egg.
- Turn on the oven to 190℃.
- Divide the risen dough into two parts, with one part being smaller, about 1/3 of the dough in one piece and 2/3 in the other. Roll out the larger part and place it on a baking sheet. Place the cottage cheese on the base of the dough, spread over the whole base. Then roll out the smaller part, which can be cut into holes/ornaments and spread on top of the curd. Place the cake in a warm place for half an hour to rise. Brush with beaten egg before baking.
- Bake for 30-35 minutes. If the top starts to brown too much, cover with baking paper or foil.
- Cool the baked cake. Slice and eat 🙂 very tasty with milk, coffee or tea, or maybe you prefer cocoa.
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