- dry yeast - 3.5 teaspoons
- sugar - 1 st. a spoon
- milk - 1.25 Glass (warm)
- flour - 5 glasses
- eggs - 4 pieces
- sugar powder - 1 glass
- Butter - 200 Grams
- Cottage cheese filling: cottage cheese or Italian ricotta - 1 Kilogram
- eggs - 4 pieces
- sugar powder - 1 glass
- vanilla sugar - 2 items. spoons
- starch - 3 st. spoons
- butter - 4 items. spoons
- raisins - 1 glass
- Sprinkle: butter - 50 grams
- sugar - 3 items. spoons
- vanilla sugar - 1 st. a spoon
- flour - 1/2 cup
1. In a medium-sized bowl, combine yeast, 1 tbsp. sugar, milk and 1 cup of flour. Put in a warm place for 15 minutes. 2. Beat 4 eggs with 1 glass of powdered sugar until the mixture is slightly thickened. Add the flour and yeast mixture and whisk until smooth. Gradually add melted butter and continue whisking for about 10 minutes. Cover the dough and let it go up. 3. Grease the round baking dish. Pour the dough into the mold and leave for a couple of minutes. In the meantime, prepare a sprinkle. Mix 50 g of butter, 3 tablespoons sugar, 1 tbsp. vanilla sugar and a glass of flour. Set it aside. Prepare the filling. Pre-soak raisins in water. Whip the cottage cheese or ricotta together with 4 yolks, 1 cup of powdered sugar and 2 tablespoons. vanilla sugar. Add starch, ghee and raisins. Whip the whites into a foam and add them to the cheese mass. Preheat the oven to 190 degrees. When the dough rises, pour the curd filling over the dough. Sprinkle the cake prepared beforehand. 4. Bake the cake for about 50 minutes. Check the availability of a toothpick. 5. Let the kettle cool down. If desired, sprinkle with a powder of sugar.
Servings: 12