Start by whisking the egg yolks with the sugar and a portion of softened butter until smooth and well combined. Then mix in the strained cottage cheese, salt, and vanilla powder, and continue blending for another 8–10 minutes. Gradually fold in the all-purpose flour and the whipped egg whites, taking care to keep the mixture airy. Shape the batter into small, flat cakes, dust them with flour, and fry in butter on both sides until golden brown.
Serve these delightful cakes warm with sour cream.
For this recipe, you’ll need 600 g of cottage cheese (about 1.3 lbs), 3 tablespoons of all-purpose flour, 2 eggs, 1½ tablespoons of sugar, 2–3 tablespoons of butter, vanilla powder, salt to taste, and 1/2 cup of sour cream.
COTTAGE CHEESE BABKA
Combine the strained cottage cheese with the whisked egg yolks, sugar, vanilla, ground white breadcrumbs, and whipped egg whites. Mix thoroughly, then pour the batter into a buttered baking dish and bake in the oven until set.
Serve the babka warm with sour cream.
For this recipe, you’ll need 500 g of cottage cheese (about 1.1 lbs), 4 eggs, 1/2 cup of granulated sugar, 3 tablespoons of ground breadcrumbs, salt to taste, vanilla, and 1/2 cup of sour cream.
