Steam curd pudding

1 serving


rub egg yolks with sugar, add softened oil, wiped cottage cheese and, stirring, pour in crushed crumbs or semolina, vanilla sugar, salt, prepared raisins, crushed nuts, introduce egg whites whipped into thick foam. Lubricate the metal dish-form well with oil, sprinkle with crumbs, fill with curd mass for 3/4 of the volume, put in another larger dish with hot water (so that it reaches half the height of the mold). put a grill on the bottom, cover the dishes and cook the pudding with a weak boiling of water. readiness of pudding is determined by uniform elasticity of curd mass raised and slightly lagging from edges of shape. serve hot with sour cream