Cottage Cheese cake

Cottage Cheese cake
  • 50 Dekagram (dkg) flour
  • 25 Dekagram (dkg) cottage cheese
  • 25 Dekagram (dkg) butter
  • 1 Piece egg
  • 1 Decilitre (dl) tepid milk
  • 1 Peck sugar
  • 3 Dekagram (dkg) yeast
  • 2 Decilitre (dl) sour cream
  • 2 Tea spoon (tsp) salt
  • 2 Piece egg to grease the top

season: Whenever

occasion: 4Kids, 4Family, 4Holidays, 4Gift

origin: Traditional (National&Religious)



Somehow it’s not easy to prepare but it worth because you can’t stop to eat. We used to prepare for holidays or weekends when my sister is visiting us with children. After you practice it better to prepare 2 doses because it won’t gone sour for weeks. Add the peck of sugar and yeast to tepid milk and set aside. Put the flour into a bowl and mix up the salt and room temperature butter by your hand till you get a crumbled mix. Add the cottage cheese and mix again. If it is consistent make a small hole into the middle of dough and add the egg, yeast-milk mixture and sour cream and start to knead. Blanket the well kneaded dough with a dish cloth and put a warm place and make a rest for an hour.
Bestrew a board with flour and roll out the dough for 1 cm thick. Tear 3 cm rounds with a glass and put them into baking paper by 1 cm distance. Put a rest for 15 minutes again and thereafter grease the top of cakes with whipped egg. Bake it in oven on 180 degree for 20 minutes (till it will be rose).

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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