Prep Time
30 min.
Cooking Time
1 h. 40 min.
Serves
6
Cuisine
Ukrainian
Difficulty
Categories
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About This Recipe
Riga vatrushka is a delightful dessert that resembles a cheesecake in appearance and a tender, slightly tart cottage cheese casserole in taste. The base, made from crumbly shortcrust pastry with butter, perfectly complements the fluffy cottage cheese filling. This filling harmoniously combines cottage cheese, sour cream, raisins, and separately whipped egg yolks and whites, which give the dessert its airy texture. Baked to a golden crust, this vatrushka makes an ideal treat, especially when served chilled. For ease of preparation, it is recommended to use a springform pan.
Ingredients List
Total Ingredients: 14
Serves:
Premium grade wheat flour - 170 g
Butter 82.5% - 100 g
Egg - 4 pcs.
Sugar - 150 g
Cinnamon - ½ tsp.
dough baking powder - ½ tsp.
9% fat cottage cheese - 550 g
Sour cream 10% fat - 50 g
Vanillin - 1 g
Dark raisins - 50 g
Salt - 1.5 g
Powdered sugar - to taste
Physalis - to taste
Spearmint - to taste
Nutrition Facts
Serves:
🥓
Fat
147г
🍚
Carbohydrates
433г
🥩
Proteins
125г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
First, sift the flour into a deep bowl. Prepare a mixer, a sieve, and a 20-22 cm round springform pan. Grease the pan with 1 teaspoon of butter to prevent sticking.
Step 2
Boil 1 cup of water in a kettle. Pour the raisins into a heatproof bowl, cover them with the hot water, and let them soak for 30 minutes to soften. Then, drain the water thoroughly, pat the raisins dry with a paper towel to remove excess moisture, and finely chop them.
Step 3
Set aside 0.5 tablespoons of flour for the cottage cheese filling. In a bowl with the remaining sifted flour, add salt, 2 tablespoons of sugar, baking powder, and cinnamon. Mix all ingredients well. Cut the butter into small cubes, add to the flour mixture, and rub everything together until coarse crumbs are formed.
Step 4
Preheat the oven to 180°C. Place the pan with the chilled dough into the oven and bake the pastry base for 10 minutes until lightly golden. Without turning off the oven, remove the baked base and let it cool slightly directly in the pan.
Step 5
Separate 3 eggs into yolks and whites, placing them in individual bowls. To 2 of the yolks, add 4 tablespoons of sugar and vanilla, then beat with a mixer on medium speed for about 3-4 minutes until a fluffy and light foam forms. Thoroughly wash and dry the mixer attachments, then beat the egg whites until stiff peaks form.
Step 6
Spread the cottage cheese filling evenly over the baked crust. In a separate bowl, whisk the remaining egg yolk and carefully brush it over the surface of the filling to give it a beautiful golden color. Place the pan in the oven and bake the vatrushka for 30 minutes. After baking, let it cool completely at room temperature, then carefully transfer it from the pan to a dessert plate.
Step 7
For a striking presentation, dust the Riga vatrushka with a thin layer of powdered sugar. Add vibrant accents by garnishing the dessert with fresh physalis and sprigs of mint. Enjoy your meal!
For dough:
Step 1
Break 1 egg into the butter-flour crumble and knead a firm shortcrust pastry that easily forms a single ball. This will be the base of your vatrushka.
Step 2
Spread the dough evenly across the bottom of the baking dish, gently pressing it down with your hands. Prick the entire surface of the dough several times with a fork and place the dish in the refrigerator for 40 minutes to chill the dough and make it more stable.
For filling:
Step 1
Pass the cottage cheese through a sieve into a deep bowl to achieve a smooth, uniform consistency. Add 0.5 tablespoon of flour and sour cream, then incorporate the egg yolks beaten with sugar. Mix thoroughly until homogeneous. Add the prepared raisins and gently stir again. Finally, carefully fold in the beaten egg whites with an upward motion, preserving the airiness of the filling.
Enjoy your meal!
Follow the instructions step by step