Apple Cottage Cake with Cottage Cheese Filling

1. Prepare the sourdough. Mix 1 tablespoon flour with dry yeast. Add lukewarm water (60ml), 1 tablespoon sugar and mix. Put in warm place until a foamy cap appears, about 20 minutes.

2. Prepare the dough. Mix melted butter with milk, sugar (1 tablespoon), vanilla sugar, salt and baking soda.

3. Add sifted flour in small portions.

4. Knead a soft, smooth dough that is not sticky to your hands. Form the dough into a ball. Grease a bowl and dough with oil. Cover the bowl with cling film and put it in a warm place for the dough to rise 2.5 times.

5. Prepare the filling. Whisk egg whites with a pinch of salt. Add mashed cottage cheese and soft cheese. Divide the curd mass into 3 parts and add the jam (I have strawberry, blueberry and peach).

6. Mix the jam with the curd mixture.

7. Peel and core the apples and cut into small cubes. Mix 1 tablespoon of orange juice (or water) with the sugar (2-3 tablespoon). Heat sugar in a pan until melted.

8. Add apples and stew until soft.

9. Knead the dough to form a dough ball.

10. Cut 100 grams of dough from the kolobok.

11. On a floured worktop, roll out 100 grams of dough into a layer and cut out 12 circles, F=5 cm. Cover the circles with clingfilm.

12. Divide a big ball of dough into 12 portions and roll into balls. Place a towel over them.

13. Roll out each ball of dough into a circle the diameter of a tea saucer, one at a time. Place a circle of dough in a saucer and smear the cottage cheese filling in the middle.

14. Put the apple filling on top of the cottage cheese. You can brush the rim of the pastry with whipped egg yolk.

15. Pinch the edges of the scone to the middle.

16. Cover the filling with a small circle previously greased with beaten egg. The egg grease is used to prevent the edges of the cake from unraveling as it rises in temperature. So that's what you get stuffed.

17. Layer the cake pan with baking paper and grease it with butter. Lay out the pie shells. Place a baking tray in preheated oven at 40° C until the pies double in size. Then turn the oven to 180° C and bake the pies until lightly browned.

18. Brush the pies with whipped egg yolk, sprinkle with sesame seeds roasted on a dry pan and finish baking until they are nicely crusted. Brush the finished pies with melted butter or splash them with water and let them cool under a towel for a while. Enjoy your tea time!