Toppershman

Toppershman

Category: Dairy and egg dishes

Kitchen: german

Ingredients
soft cottage cheese (in Israel ski) 9%	250gr
sour cream 27%	100 g
lemon zest	from one limine
semolina	3 tbsp. l.
starch	2 tbsp. l.
sugar	2 tbsp. l.
eggs	3
salt	1/2 tsp
butter	40 g

Cooking method

• Mix cottage cheese, sour cream, semolina, starch, salt and yolks and refrigerate for half an hour. During this time, heat the oven to 220 degrees and beat the proteins with sugar until soft peaks. Gently mix the whites into the mixture, cut the butter into cubes, put the butter cubes in a baking dish and place the dish in the oven for a few minutes to melt the butter. We wrap the mold, pour the curd mass into it and put in the oven for 10 minutes. After 10 minutes, wrap it in, cut into squares and put in the oven for another 5 minutes. It takes longer to write than to do. The recipe from the book of Erez Komarovsky is quick baking.

Note

My digressions.
Cottage cheese took 5% (I don't have 9) there was no sour cream at all - I replaced the floor with a jar of homemade yogurt. Then it turned out that there was no starch either, I replaced it with 2 tbsp. l. instant pudding. I didn't put it in the refrigerator, just mixed the mass and she waited until the proteins were ready, well, she turned on the oven right away. It turned out very tasty and fast, such a quick curd casserole. She took the form for a flan by 23 cm. It fits perfectly.
Hope to like

An interesting recipe, you must try to make in the Princess)

[Alycha]

Alycha, and you also missed the stage with melting the butter and cutting into squares? I'm wondering what the oil in this version gives, is it purely for lubricating the mold, or does it somehow interact with the dough?

I did not miss it, it was just that after cutting it was very soft (apparently due to replacements) and again merged into one mass (although the cuts in some places were visible, my oven bakes unevenly). And the oil gives a taste, all the same, 40 grams is not only a lubricant. Since the dough layer is thin and liquid, it seems to be absorbed into it

That is, you just need to melt the butter, and not heat it to a boil?

Yes, just melted, you take out the form and put the mass in there

Clear!

An interesting casserole with a mysterious name ......