Cheesecake sandwich bun
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ingredients
1 pk lid 4 dl milk 3 pk egg 120 g powdered sugar 60 g butter 1/4 kg cottage cheese 20 g raisins to taste lemon zest, vanilla sugar, salt pk butter to grease the mould, coarse flour
progress
Traditional white bread rolls baked in a cake tin.
1.
Heat the oven to 150 °C.
2.
Spread the dry slices of white wine on the bottom and sides of a cake tin 26 cm in diameter. Determine how many slices you will need to make the cake shell. Set the counted slices aside.
3.
Butter the bottom and sides of the cake tin and dust with coarse flour.
4.
Crack the eggs and separate the yolks and whites into two bowls.
5.
Add half of the sugar (60 g) and the melted butter to the milk. Stir to combine.
6.
Soak the wafers in the milk and place on the bottom and sides of the mould.
7.
Beat the cottage cheese with the egg yolks, vanilla sugar and lemon zest. Finally, lightly fold in the raisins.
8.
Spread the curd mixture on the lid and bake for about 20 minutes.
9.
Whisk the egg whites and a pinch of salt together until they lose their transparency. Then progressively (a tablespoon at a time) whisk in the other half of the sugar until you get a glossy, stiff snow.
10.
Spread the snow on the surface of the buns and bake for another 20 minutes at the same temperature or until the snow is golden brown.
