Egg, olive oil, sugar and lemon zest mix.
Sift the flour. Knead the soft elastic dough.
Pack and refrigerate for 1 hour.
Cottage cheese grind through a sieve. Add sour cream, sugar, vanilla sugar. Stir. Add 1 egg yolk. Stir.
Separately, whisk the protein with a pinch of salt into a persistent foam. Add to the curd mass. Gently mix.
On the table sift 20 g of flour. Roll out the dough into a rectangle 20x30.
Cut it into 6 squares 10x10.
Molds for baking grease with vegetable oil.
Put the dough pieces in the form. Spread the cream on the cells with the dough.
Send in a preheated 180 degree oven for 30-35 minutes.
Cakes are ready. Give them a few minutes to cool. Remove from the mold, sprinkle with powdered sugar.
And I wish you a good appetite, good mood and all the best!