Riga vatrushka
8 servings
90 minutes
Vatrushka can be prepared in different ways, it is rather the principle of combining in one dessert curd filling and a rich base than a specific form. Riga vatrushka is similar to a cake: cottage cheese mashed with eggs, sour cream and sugar is laid out on a shortcrust pastry crust. As a result, the dessert has both a contrast of textures and an elegant crust - which is required from a cake, and from a casserole, and from all types of vatrushkas.
1
Soak the raisins in warm water for 30 minutes, then drain and chop.
- Raisins: 50 g
2
Mix 150 g of flour, half a teaspoon of salt, 40 g of sugar, cinnamon, and baking powder.
- Wheat flour: 165 g
- Salt: to taste
- Sugar: 140 g
- Cinnamon: 0.5 teaspoon
- Baking powder (raising agent): 0.5 teaspoon
3
Add butter and mix until crumbly.
- Butter: 100 g
4
Then add one egg and knead the dough until it forms a ball. If necessary, add ice water.
- Chicken egg: 3 pieces
5
Spread the dough in the bottom of the mold, prick with a fork, and refrigerate for 40 minutes. Then bake in an oven preheated to 180 degrees for 10 minutes.
6
Separate the remaining eggs into whites and yolks. Whisk the yolks with sugar and vanillin.
- Egg yolk: 1 piece
- Sugar: 140 g
- Vanillin: 1 g
7
Pass the cottage cheese through a sieve, add 15 g of flour, egg yolks, and sour cream, and mix.
- Wheat flour: 165 g
- Egg yolk: 1 piece
- Sour cream: 50 g
8
Whip the egg whites into a fluffy foam, mix them into the cottage cheese. Add raisins.
- Chicken egg: 3 pieces
- Curd cheese (tvorog): 600 g
- Raisins: 50 g
9
Spread the cottage cheese mixture on the crust, distribute evenly, and brush with a mixture of egg yolk and a small amount of water.
- Egg yolk: 1 piece
10
Bake for 30 minutes at the same temperature. Let the finished pastry cool completely before serving.
