Be sure to wipe the curd through a sieve to eliminate lumps. Separate the yolks from the whites. Proteins put into the refrigerator. Grind sugar into powder.

Whip the egg yolks with sugar until creamy light condition.

Add the cottage cheese. Mix thoroughly.

Then add the semolina...

... vanilla pudding. Stir to combine, very much whip is not necessary.

In a separate bowl whip the well chilled cream, stir them into the dough. Separately, whip the chilled whites with a pinch of salt. Utensils for whipping proteins need to be absolutely clean and dry. Any, even the most minimal amount of grease can cause the whites will rise only one-third of the potential volume. Parts, movements from the bottom up to combine the dough with proteins. At this point, the mixer can spoil everything, only a wooden spatula. IMPORTANT: First, put 1/4 of the proteins in the dough, gently stirring from the bottom up in one direction, it will help make the dough softer and more airy and will facilitate the introduction of other proteins.

The form vystelit baking paper. Spread the dough into shape, place in a preheated 190 degree oven for 30 minutes. Then reduce to 175С another 20 minutes, reduce to 120C for 20 minutes. The oven does not open. Bake on the lower oven. The dough is capricious, so you need to follow and often eye. If you see that the top is burning, and the time for baking has not expired — cover the pudding with foil, shiny side up.

Serve warm or cold. Bon appetit!