Dough: mix cottage cheese with sugar and vanilla sugar and salt. I used the mixer. Stirring constantly, pour a thin stream of the butter and milk. Then add the yolk. Sift the flour with the baking powder to cottage cheese and knead a smooth dough. Wrap in cling film and put in the fridge for 30 minutes.

The oven is heated to 200 gr. Split shape with a diameter of 26 cm oil and put in it the dough, make bumpers. Prick with a fork to it when the cakes were not arched.

Put a baking paper, pour the peas and put in oven for 15 minutes.

While baked dough, prepare the filling: plums (if, like me, frozen) defrosted in advance, drain in a sieve. If fresh, then cut in half and remove the seeds. Dough remove from oven, remove paper and peas. Coat the cake with blueberry jam and sprinkle with breadcrumbs.

Spread plums. Beat the whites, constantly powdering the sugar to hard peaks. Transfer to a pastry bag with a star nozzle and squeeze the stuffing in the form of a lattice. The edges to make a border. Put the pie in the oven for another 10 minutes until the meringue acquires a slightly beige color. Allow to cool, then remove the top.

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