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Ingredients:
Noodles:
- 500 g cottage cheese
- 1 egg, size “M”
- 1 large pinch of salt
- 1 tbsp sour cream
- 200 g it’s us miklos’ universal plus mix flour mix
- zest of half a lemon
- slightly salty water for cooking
Vanilla custard:
- 4 eggs, size “M”
- 2 tbsp sour cream
- 50 g powder sugar
- 50 g granulated sugar
- 12 g vanilla sugar
- 1 pinch of salt
- zest of half a lemon
- optional: raisins or dried cranberries
- some butter to coat the cake pan
- it’s us maria’s breadcrumbs
Preparation:
- In a large bowl, knead a homogeneus dough from the ingredients of the noodles.
- Knead the dough on a working surface sprinkled with rice flour and divide it into 2 equal parts.
- Roll out each buns into 2-3mm rectangles and cut it with a jagging wheels as desired.
- Cook the noodles in slightly salted boiling water. When the noodles come up to the surface of the water, cook for a minute, strain, then rinse under cold water, then strain again.
- For the custard: separate the eggs and beat the egg whites with the salt and the sugar until stiff peaks form.
- Whip the egg yolks with the powdered sugar and lemon zest until the mixture becomes much paler in colour, then mix in the sour cream.
- With the help of a spatula, carefully fold the egg-yolk-cream in the egg whites.
- Add the noodles and raisins to the yellow batter, then mix carefully.
- Grease a medium-sized baking tray with butter, sprinkle with breadcrumbs, then smooth the mixture into it.
- Bake in a preheated oven at 180 degrees for 45 minutes.
- Let it cool a bit in the baking tray.
- Sprinkle its top with powdered sugar and serve it.
Enjoy!
