Servings: 10
Ingredients
For dough
- 300 g soft butter
- 120 g sour cream
- 530 g flour
- 150 g sugar
- 3 spoons cocoa
- 1 arb.sh. baking powder
For reapplication
- 6 Yolks
- 6 Protein
- 1 spoon starch
- 600 g cottage cheese
Instructions
- To make the dough: whisk the butter with the sugar, add the sour cream, baking powder, cocoa and flour. Divide the kneaded dough into two parts, approximately 2/3 in one part and 1/3 in the other, and chill in the freezer for about 30 minutes
- For the spread, mash the cottage cheese with the sugar and egg yolks, grate the lemon zest and squeeze the juice of the lemon and add the starch. Whisk the egg yolks to a stiff froth and gently fold them into the cottage cheese.
- Grate most of the dough on a baking tray (I used 32x23 cm), pour in the custard mixture and then grate the rest of the dough.
- Bake at 180°C for about 45 minutes.
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