The first cut into a cottage-cheese slice reveals whether the filling stayed tall yet light. Lemon-scented curd and crumbly pastry need little else beyond a dusting of icing sugar.
Method, step by step
- Knead shortcrust pastry, divide it into two parts and leave it to rest in the fridge. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
- Mix the cottage cheese with sugar, eggs, semolina, lemon and raisins. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Put the bottom sheet in a baking tray, sprinkle it thinly with crumbs, smooth the filling on it. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Cover with the other sheet, prick and bake at 180 °C until golden. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
Practical tips and common mistakes
- Drain the curd; too wet filling makes the bottom sheet a sad sponge.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
