Dough

3 cups flour
250 g margarine or butter
1 tsp soda
1 (partial) glass of sugar

Curd filling

0.5 kg cottage cheese
3 eggs
1 (partial) glass of sugar
100 g raisins
1 tsp vanilla syrup

Cooking time 1.5 hours

Cooking

Before preparing the dough, it is better to cool all products. Pour the sifted flour onto a large cutting board.

Add the butter, cut into pieces, to the flour.

Some recipes call for the butter to be ground on a grater. But, since this shortbread dough is a crumb, it is better to chop it with a knife along with flour.

It should turn out like this crumb.

Add sugar and soda to it and mix again. I did it again with a knife.

We remove our unusual dough in the refrigerator.

In the meantime, let’s get on with the filling. Beat cottage cheese with eggs, sugar and vanilla syrup. I did this with a blender.

Add raisins and then stir.

We take out the crumbs from the refrigerator and scatter most of it in an even layer on a baking sheet, without tamping. Smooth out, making borders at the edges. You don’t need to grease the pan.

We spread the curd filling on top.

And fall asleep with the remaining crumbs.

We put in the oven, preheated to 180 degrees for 40-50 minutes.

Let cool a little and take out our cake from the pan (I got it without any problems).
Delicious with tea and milk.