Cottage Cheese Cake

Ingredients

For the Dough:
450 g (3 1/2 cups) flour
200 g (1 cup) margarine or butter
1 tablespoon baking powder
2 eggs
120 g (1/2 cup) sugar
1/2 teaspoon salt
For the Filling:
350 g (1 1/2 cups) cottage cheese
A pinch of salt
200 g (1 cup) sugar
2 eggs
2 tablespoons sour cream

Prepare the Dough:
In a large bowl, mix 450 g flour with 1 tablespoon baking powder and 1/2 teaspoon salt.
Cut 200 g margarine or butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk 2 eggs with 120 g sugar until well combined.
Add the egg mixture to the flour mixture and knead until a smooth dough forms.
Divide the dough into two parts, one slightly larger than the other. Wrap the larger portion in plastic wrap and refrigerate for 1 hour. Wrap the smaller portion in plastic wrap and freeze.

Prepare the Filling:
In a bowl, combine 350 g cottage cheese, a pinch of salt, 200 g sugar, 2 eggs, and 2 tablespoons sour cream. Mix until smooth.

Assemble the Cake:
Preheat the oven to 170°C (340°F) and grease a pan with oil.
Roll out the chilled dough and line the bottom and sides of the greased loaf pan with it.
Pour the cottage cheese filling into the pan over the dough base.
Remove the frozen dough from the freezer and grate or crumble it over the top of the filling.

Bake:
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow to cool before removing from the pan.

Serving Suggestions
Serve warm or at room temperature with a dusting of powdered sugar.
Pair with a dollop of whipped cream or a spoonful of fruit preserves.
Enjoy with a hot cup of tea or coffee for a delightful treat.
Try it with fresh fruit on the side for a balanced dessert.

Cooking Tips
Make sure the dough is evenly distributed in the pan to ensure even baking.
For a crispier topping, bake a few minutes longer, but keep an eye on it to prevent burning.
If the dough starts to brown too quickly, cover the pan loosely with foil.