Tvorozhnik

Ingredients

Instructions

1. 1

   Preheat the oven to 180°C. Lightly grease a small baking dish or cake tin about 14-16 cm wide. If the cottage cheese looks very wet, press or drain it briefly so the batter bakes up tender rather than watery.

2. 2

   In a mixing bowl, combine the cottage cheese, egg, sugar, sour cream, vanilla extract, salt, and melted butter. Mash with a fork or stir vigorously until mostly smooth; a few small curds are fine and traditional.

3. 3

   Sprinkle in the semolina and mix until fully incorporated. Let the batter stand for 10 minutes so the semolina can hydrate; this helps the tvorozhnik slice cleanly after baking.

4. 4

   Scrape the batter into the prepared tin and smooth the top. Bake for 25-28 minutes, until puffed, lightly golden at the edges, and just set in the centre; it should still have a gentle wobble, not look liquid.

5. 5

   Remove from the oven and rest for 5 minutes to settle. Warm the jam slightly if needed so it spreads easily, then spoon or brush it over the top in an even layer.

6. 6

   Serve warm or at room temperature, cut into 2 portions. For the neatest slices, let it cool a little longer before cutting.

Nutrition per serving

Notes

• •If using very lumpy or dry cottage cheese, blend briefly for a smoother, more dessert-like texture.
• •A thick berry jam, apricot jam, or blackcurrant preserve all work well; choose one with a bright sweet-tart flavour to balance the rich curd.
• •This is best on the day it is baked, but leftovers keep covered in the refrigerator for up to 2 days.

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