Tvorozhnik

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 180°C. Lightly grease a small baking dish or cake tin about 14-16 cm wide. If the cottage cheese looks very wet, press or drain it briefly so the batter bakes up tender rather than watery.

   5 g unsalted butter, for greasing the tin300 g cottage cheese, well-drained
2. 2

   In a mixing bowl, combine the cottage cheese, egg, sugar, sour cream, vanilla extract, salt, and melted butter. Mash with a fork or stir vigorously until mostly smooth; a few small curds are fine and traditional.

   300 g cottage cheese, well-drained1 large egg40 g sugar40 g sour cream5 ml vanilla extract1 g fine salt30 g unsalted butter, melted and slightly cooled
3. 3

   Sprinkle in the semolina and mix until fully incorporated. Let the batter stand for 10 minutes so the semolina can hydrate; this helps the tvorozhnik slice cleanly after baking.

   40 g semolina
4. 4

   Scrape the batter into the prepared tin and smooth the top. Bake for 25-28 minutes, until puffed, lightly golden at the edges, and just set in the centre; it should still have a gentle wobble, not look liquid.

5. 5

   Remove from the oven and rest for 5 minutes to settle. Warm the jam slightly if needed so it spreads easily, then spoon or brush it over the top in an even layer.

   60 g apricot or berry jam
6. 6

   Serve warm or at room temperature, cut into 2 portions. For the neatest slices, let it cool a little longer before cutting.

Origin & History

Tvorozhnik is a traditional Russian baked curd cake made with tvorog, the fresh farmer-style cheese used widely across Eastern Europe. Home versions range from simple everyday breakfasts to lightly sweet desserts, often enriched with semolina and finished with fruit preserves or sour cream.