As you have already guessed I continue a series of my half-american recipes. I use the word “half” because the recipe of cottage pudding is very similar to the traditional American dessert “Cheese cake”, though it is not “Cheese cake”.

You won’t believe, but the very pudding is children’s (tested on the neighbours’children) and my husband’s favourite (I don’t have a clue but my husband dislikes cottage cheese). Even our fastidious cat can’t resist the temptation not to eat the pudding.

To sum it up I should say that you must make this delicate cottage cheese that resembles a pie and at the same time a light cake.

Ingredients:

1. Cottage cheese pastry, 750 gr.  
2. Sugar, ½ glass.
3. Vanillin.
4. 3 eggs.
5. Flour, 2 tablespoons.
6. Baking powder, 1 teaspoon.

Preparation:

1. Separate the yolks and whites of eggs. 
2. Beat the yolks and the cottage cheese in blender or in kitchen machine until homogeneous and fluffy.
3. Add 2 tablespoons of flour, mixed with baking powder and vanillin.
4. Stir well.
5. Beat the whites of eggs until homogeneous thick foam. When beating, add sugar gradually.
6. Mix the whipped whites carefully with the pastry.
7. Put baker’s paper in a medium-sized collapsible form or frying pan. Spread out the pastry there.
8. Make it even with the help of a knife.
9. Heat the oven to 180 C. Bake for about an hour.
10. Switch off the oven but do not remove the pudding. Wait until it will get cool.