I love German cottage cheese cakes. How many curds have already been tried-everything is delicious! This is not even a pie, but rather a casserole, but some kind of tender, creamy, moderately sweet, with a curd and vanilla layer. Try it?
Put the cottage cheese, pudding, sugar, eggs, sour cream in a container and punch it with a blender.
The mass is not liquid, rather thick.
Split form 20 grease with butter, sprinkle the bottom and sides with flour, shake off excess.
Put in the form of a layer of curd.
In a thick-bottomed saucepan, pour in the milk, add the sugar, pour in the pudding and stir well with a whisk.
Put on the fire and, constantly stirring, bring to a boil.
Remove from the heat and cool to warm - put the pan in a container with cold water.
Add the butter to the vanilla layer.
Add the egg yolks.
Beat the whites with a mixer with a pinch of salt to peaks - the whites do not fall from the inverted spoon.
This is IMPORTANT - if the proteins are badly whipped, the result will be bad!!!
Carefully insert the whites into the vanilla layer - from the bottom up. If you don't have the skill, enter the proteins in parts.
Just don't interfere!
Here is such a mass turned out.
Pour the vanilla layer over the curd.
The oven is preheated at 160 degrees.
Bake for 45-50 minutes-focus on your oven!
Turn off the oven.
Open the door a little - don't take out the pie!
After half an hour, remove, carefully hold a knife along the walls, cool.
Without removing it from the form, send it to the refrigerator overnight.
Remove the mold from the refrigerator.
Here is such a curd turned out.
I decorated the top with sour cream - and immediately a festive look!
You can decorate with whipped cream or just sprinkle with powdered sugar.
And you can not decorate anything.