Gaby
Ingredients:
Cottage Cheese and Coconut Balls:
250 g cottage cheese
8–10 tbsp shredded coconut
1 egg yolk
2–3 tbsp sugar
vanillin
Dough:
100 g butter
150 g low-fat sour cream
250 g sugar
4 eggs
2 cups flour
3 tsp baking powder
5 tbsp milk
3 tbsp cocoa powder
Frosting:
1/2 cup sugar
200 ml milk
1 tbsp flour
2 tbsp butter
Cottage Cheese and Coconut Balls.
Mix the cottage cheese, shredded coconut, egg yolk, sugar, and vanillin. Form balls about 1.5–2 cm in diameter. Place the balls on a baking sheet and freeze for 30 minutes.
Dough.
Beat the sour cream and butter until smooth. Add the sugar and eggs. Gradually stir in the flour combined with the baking powder. Divide the dough in half. Add the milk and cocoa to one half.
Line a 15×25 cm (approximately 6×10 inches) baking dish with parchment paper. Spread the light dough in the dish, then spoon the dark dough on top. Arrange the chilled balls in rows, gently pressing them into the dough. Bake at 200°C (about 400°F) for 35–45 minutes.
Frosting.
Mix the sugar and flour. Pour in the cold milk and cook the mixture over low heat until it thickens. Stir in the butter at the end. Allow the frosting to cool, then pour it over the finished pie.
