For the dough for a 26 cm mold:
160 g flour
80 g butter
50 g of sugar
8 g of leavening agent
1 egg yolk
50 sour cream
For the cottage cheese layer:
500 g cottage cheese
100 g sour cream
3 egg yolks
200 g sugar
10 g vanilla sugar
25 g semolina
For the protein layer:
4 egg whites
100 g sugar
Method of preparation:
Prepare the dough, mold with a diameter of 26 cm:
1. Mix 160 g of flour, 8 g of baking powder, 80 gr of soft butter and rub into crumbs.
2. Add 50 g of sour cream and 1 egg yolk. Gradually knead the mixture into a homogeneous dough.
3. Put the finished dough in a bag and send it to the refrigerator for 15 minutes.
Prepare the cottage cheese layer:
4. Mix to a homogeneous mass 500 g of cottage cheese, 100 g of sour cream, 3 egg yolks, 200 g of sugar, 10 g of vanilla sugar. At the end, gradually add 25 g of semolina. Leave the mass for 10-15 minutes at room temperature so that the semolina swells and the cottage cheese layer was homogeneous without lumps.
5. Take the dough out of the refrigerator and spread it on the bottom of a 26 cm diameter mold.
6. Put the mold in the freezer for 20-30 minutes to freeze the dough. This will prevent the dough from deflating.
7. When the dough is frozen, send it to bake in a preheated oven at 180 ° for about 15 minutes. The edges of the dough should be browned.
8. When the dough is ready, spread the curd filling on the bottom of the dough.
9. Reduce the oven temperature to 160 ° and bake for about 30 minutes so that the curd layer is not liquid.
Prepare the protein soufflé:
10. When the curd mass is baked, we start preparing the protein soufflé.
11. Beat 4 egg whites to soft peaks and gradually add 100 grams of sugar, continue to beat with a blender to stable peaks. The whites should be airy and soft.
12. Ready protein soufflé, distribute on the cottage cheese layer. Flatten well and return the pie to the oven and bake at 160 ° , about 15 minutes, until the formation of caramel crust.
13. Take the pie out of the oven, turn it off and air the oven for about 15 minutes. Return the pie to the oven and leave it to cool completely. After 2-3 hours, caramel tears will form on the pie.
14. Take the pie out of the mold and serve.