Custard curd cake

1 serving


Boil 300g sour cream with 6 teaspoons of flour, stirring all the time. Let cool, drive in 9 yolks one at a time, add 9 teaspoons of sugar and 600 g of grated cottage cheese. Pour on a deep dish, greased with oil and sprinkled with flour, let gradually brown in the oven. Serve butter or jam and cream (or milk) to the finished cake.