Cheese Curd Pie with Cherry Layer Rolls

Line the bottom of a spring form (23 cm) with baking paper. Butter the sides of the cake tin and dust with flour. Shake off the excess flour. Put the dish in the fridge.

Rinse frozen cherries with cold water and strain them. After 10 minutes, in a saucepan, combine the cherries and sugar. Bring to the boil, bring to the boil and simmer for a few minutes.

Dilute the starch with water and add it to the cherry syrup in a thin stream. While stirring, cook until it thickens. Take saucepan with sour cream off fire and let cool completely.

Prepare the pecan dough. Sift together flour, cocoa powder and salt.

Add sugar and oatmeal and mix well.

Chop walnuts into coarse crumbs.

Add them to the flour mixture.

Then add egg yolks and cold butter.

Rub all the ingredients into crumbs with your hands.

Pour the crumbs into the cooled cake pan, forming a rim. Put in preheated oven (180 degrees). Bake for 15 minutes. Remove from oven and cool.

Prepare the ricotta cheese mixture. In the bowl of a blender, beat cottage cheese, sour cream, eggs, powdered sugar, vanilla sugar and cornstarch until smooth.

Thaw the puff pastry at room temperature. And divide it into three equal sized plates, about 8x20 cm.

Roll out each plate thinly into 15x30 cm rectangles. Spread cherry filling, a couple of centimeters before the short edge of the dough.

Roll up three rolls.

Cut each one into 4 equal pieces about 3 cm wide.

Pour the cottage cheese filling on the cooled roulade.

Place cherry rolls on top of the cottage cheese filling. And send to the oven to bake, about 40 minutes. The cottage cheese filling should firm up well and brown a little around the edges. Turn the oven off, and leave the cake to cool in it with the door ajar.

It's time to make some good tea. And treat your nearest and dearest to it!

Bon appetit!