This delicate sweet and sour cake will impress you with its incomparable taste. It can be made without a base: in the form of a curd casserole!
It is necessary
- For the basics:
- - 240 g dry biscuits;
- - 125 g butter;
- - 0.5 tsp cinnamon.
- For filling:
- - 5 eggs;
- - a pinch of salt;
- - 940 g of cottage cheese;
- - 180 g of sugar;
- - juice of half a large lemon;
- - 60 g of starch;
- - 300 g of ground poppy;
- - 240 g of canned lingonberries;
- - 1, 25 tbsp. icing sugar.
Instructions
Step 1
For the base, grind the cookies into small crumbs in a blender. Melt the butter in the microwave or in a water bath and mix with the crumbs and cinnamon. Cover the detachable form with parchment and use a glass to tamp the base of the pie.
Step 2
Divide the eggs into whites and yolks. With a mixer, mix the yolks with cottage cheese, lemon juice, starch and poppy seeds. Whisk the whites with a pinch of salt into a strong foam and gently, using a spatula, mix both masses and lay on top of the base.
Step 3
If you are using frozen lingonberries, discard them in a colander to get rid of excess liquid. Place it on the curd, pressing lightly. Send to an oven preheated to 180 degrees for an hour. Let cool, remove from the mold and sprinkle with powdered sugar.
