You will need: 250 g of cottage cheese, 250 g of wheat flour, 5 eggs, 170 g of cooled butter, 150 g of almond, 145 g of sugar, 100 g of raisin,
300 ml of milk, 3 tbsp. spoons of rice flour, 2 tbsp. Spoons of brandy, ¼ h. Spoons of vanilla extract, ¾ h. spoons of sea salt.
Cooking process: Oven preheat to 180 degrees. Raisin Soak in Cognac for 15-20 minutes, then squeeze. 50 g almonds chop in a blender in a small crumb. 150 g of cooled butter cut into cubes and add to the blender to the almond. Pour wheat flour, 1 tbsp. A spoonful of sugar, ½ h. Salt spoons and beat everything into a homogeneous mass. Proteins separate from yolks. Add to the dough 1 yolk, pour 1 tbsp. A spoonful of icewater and continue to beat. Then add more than 1 yolk, pour 2-3 tbsp. Spoons of ice water and wash the dough. A deep shape to lubricate the remaining butter, put on the bottom of the dough with a layer in ½ cm and send to the freezer for 30 minutes. Prepare custard: warm milk in a small pan to the first bubbles. Connect the remaining sugar and yolks, add a vanilla extract and beat the mixer of others. Not stopping to beat, pour rice flour, then pour hot milk with small portions. Pour everything into a saucepan, where milk was heated, and, constantly stirring, began to warm on a slow heat, while the cream does not thicken, then remove from the fire and smear a few more minutes. Chilled shortbread dough cover with baking paper, pour peas from above or any cereal and send to the heated oven for 10-15 minutes.
The remaining almond is chopped in a blender so that large pieces remain. Having cooled custard slightly whipping the mixer, add cottage cheese, raisins and almonds, mix everything. Squirrels with a pinch of salt whip into a strong foam, ¼ part add to cream and wash. Then add the remaining proteins and mix again. Lightly buckled root remove from the oven, remove peas, put your curd cream from above and bake for another 25-30 minutes. Ready pie cool in the form, then remove.