Ingredients:
21 cm mold
600g of cottage cheese
250g cream cheese (+ 70g topping)
4 eggs
90g of sugar
20g vanilla sugar
30g of corn starch
300g raspberries
1 pinch of salt
Preparation:
1. Beat cottage cheese, cream cheese, starch and egg yolks.
2. Beat the egg whites with a pinch of salt, sugar, vanilla sugar. Pour the beaten egg whites into the cheese mixture and combine the two masses with light movements.
3. Pour the prepared mixture into a mold and bake in a preheated oven at 160 degrees for 45-50 minutes.
4. Let the tart cool in the pan to room temperature, then cover the pan with aluminum foil and leave it in the fridge for 2 hours.
5. Cover the surface of the cake with cream cheese and place the raspberries.
