Gaby
Dough:
500 g of flour
1 cup sugar (250 ml)
200 g of margarine
2 eggs
1 egg yolk
1 tsp vanilla sugar
1 tsp baking powder
3-4 tbsp sour cream
Cottage Cheese Filling:
1 kg cottage cheese
1.5 cups of sugar
200 g of margarine
2 eggs
0.5 cup of milk
1 package 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 (use 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 the mixture 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 the mixture to a boil again. Let it cool.
Layer the baked rectangles with the cottage cheese filling and sprinkle shredded coconut on top. Line the baking pan with parchment paper, pour the filling over the layers, and chill the cake in the fridge overnight. Then flip it over and drizzle with chocolate glaze (100 g chocolate + 3 tbsp sour cream).
Substitute margarine with butter if desired. For a variation, make the middle layer with cocoa and add some citrus zest to the cottage cheese.
