Curd cakes with sour cream sauce
4 servings
70 minutes
Cottage cheese flatbreads with sour cream sauce are a delicate and aromatic treat of Russian cuisine, rooted in traditional village recipes. These airy flatbreads, with a slight tang from the cottage cheese and sweetness from powdered sugar, acquire a golden crust in a hot oven. Their taste is remarkably harmonious: the softness and tenderness of the dough perfectly complement the silky sour cream sauce that adds a light creamy note. They are great as a standalone dessert or an addition to tea time and are also perfect for cozy family breakfasts. The simplicity of preparation and accessible ingredients make this recipe a favorite among many, while soaking the finished flatbreads in sauce gives them special moisture and richness of flavor, turning them into true culinary delight.
1
Preheat the oven to 220 degrees. Line the baking tray with parchment.
2
Prepare the cottage cheese mixture: combine cottage cheese, eggs, flour, baking soda, salt, and 20 grams of powdered sugar. Mix thoroughly.
- Curd cheese (tvorog): 200 g
- Chicken egg: 2 pieces
- Wheat flour: 2 tablespoons
- Baking soda: 0.5 teaspoon
- Salt: pinch
- Icing sugar: 70 g
3
Spoon the cottage cheese mixture onto parchment, leaving about 5-7 cm between the patties, as they will nearly double in size during baking.
4
Place the tray with flatbreads in the oven for about 10 minutes (check for readiness) until golden brown.
5
Prepare the sauce: whisk sour cream and powdered sugar until smooth.
- Sour cream 15%: 200 g
- Icing sugar: 70 g
6
When the cheese pancakes are nicely browned, take them out of the oven and immediately dip each one in sour cream sauce.
- Sour cream 15%: 200 g
7
Place the spread tortillas in a mold and let them soak for 15-20 minutes.
