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This popular Russian classic Farmer’s Cheese Breakfast Cake has a creamy, cheesy and delicious
flavor and super smooth texture; which is an absolute childhood favorite for many Slavic
people. It’s a typical breakfast or simple dessert with tea, served with dollop of smetana (sour
cream) and a spoon of jam or honey.

There are many variations of Zapekanka but here is my recipe for a perfect one.

2 cups Tvorog (Farmer’s cheese) or Ricotta cheese
3 eggs
Splash of Vanilla extract
3 Tbsp. Sugar
4 Tbsp. Semolina
3 Tbsp. Butter
2 Tbsp. Sour Cream
Pinch of Salt

Heat oven to 350 degrees.
Line and grease the bottom of 8 inch springform baking pan with parchment paper.
In a mixing bowl, beat the egg whites with pinch of salt until light and fluffy.

In a large bowl, smooth cottage cheese with a folk or electric mixer; add sugar, egg yolks, vanilla, extract, melted butter, sour cream and semolina; mix well.

Add beaten egg whites and gently mix to combine.

Transfer the batter to the baking pan and bake for about 1 hr.

Let it cool completely.

Serve with sour cream and your favorite jam.