Gaby
Dough:
500 g of flour
1 cup of sugar (250 ml)
200 g of margarine
2 eggs
1 egg yolk
1 tsp of vanilla sugar
1 tsp of baking powder
3-4 tbsp of sour cream
Cottage Cheese Filling:
1 kg of cottage cheese
1.5 cups of sugar
200 g of margarine
2 eggs
0.5 cup of milk
1 package of pudding (40 g)
Decoration:
shredded coconut
Dough Preparation:
Rub the flour and margarine together until crumbly, then add the sugar, eggs, vanilla sugar, and baking powder. Gradually mix in the sour cream, one tablespoon at a time, until the dough holds together. Divide the dough into three parts, roll each into rectangles (I used a 20 x 30 cm pan), and bake at 180°C (350°F) for 15 minutes.
Cottage Cheese Filling Preparation:
Blend the cottage cheese, then add the margarine, eggs, and sugar. Transfer to a pot, mix well, and cook over low heat, stirring constantly. Dissolve the pudding in the milk, pour it into the cottage cheese mixture, and bring it to a boil again. Let it cool.
Layer the baked rectangles with the cottage cheese filling and sprinkle shredded coconut on top. I lined the baking pan with parchment paper and poured the filling over the layers, leaving it in the fridge overnight. Then, I flipped it over and drizzled it with chocolate glaze (100 g of chocolate + 3 tbsp of heavy sour cream).
You can substitute margarine with butter if you prefer. For a variation, I plan to make the middle layer with cocoa and add some citrus zest to the cottage cheese.
