Dough:
Mold the dough from egg yolks, salt, wheat flour, sugar powder and a piece of oil (cream) or margarine. Then we roll the mixed dough in the shape of the ball, wrap it in foil and put it in the refrigerator for half an hour.
The oven is pre -heated to a temperature mark of 150 degrees. The sides and bottom of the connective shape are lined with food parchment. Roll out the dough with a ceremony with a thickness of about 1 cm on the surface sprinkled with flour. We transfer it to the prepared shape, the edges need to be slightly lifted. We prick the bottom of the future cake several times with a fork.
Preparation of cottage cheese cream:
We share proteins and yolks in eggs. Lemon with my hot water, dry and rub about one tablespoon of the zest. Squeeze the juice. Beat sugar and yolks to a creamy consistency.
We carefully mix the cottage cheese with a grated zest, two tablespoons of lemon juice and yolks.
We sifting starch on cottage cheese cream through a sieve. We knead everything until a dense mass is obtained.
Beat sugar in thick foam, a little salt and squirrels. Combine with a wooden spatula with cottage cheese. Apply the resulting filling on the entire surface of the dough. We bake cottage pie for about thirty minutes in the middle of a pre -heated oven.
As soon as the form cools down, we immediately take out the finished pie.
We fill out a confectionery bag with a large stelled tip whipped into steep foam in cream.
We decorate the entire surface of the pie with magnificent cream roses. Rinse the berries and lay out in the middle of the cream flowers.