Biezpienmaize (Latvian Smoked Sprat Salad)

Ingredients:

For the crusty base:
250g butter
150g sugar
180g plain flour
2 tsp baking powder

For the Filling:
1kg cottage cheese
150g sugar
4 tbsp sour cream
2 tsp vanilla extract
finely-grated zest of 1/2 lemon
3 tbsp potato starch or cornflour
6 eggs, separated
100g sultanas

Method:

Foe the Base: Pre-heat your oven to 180°C then line 30 x 40cm baking tray with baking paper.

Combine the butter, sugar, flour and baking powder in a food processor. Pulse to chop the butter and continue pulsing until until everything is well combined and fine crumbs are formed.

Arrange 3/4 of the crumbs evenly in the base of the baking tray, then firm them down to create a solid base. Transfer to your refrigerator to chill until required.

For the Filling: Place the sultanas in a bowl of hot water to soak for 5 minutes. Drain well and place on a paper towel and set aside to dry until needed.

Combine the cottage cheese, sugar, sour cream and lemon zest in a food processor and process for 15 seconds.

Add the egg yolks to the food processor and process for 10 seconds then scrape the mixture into a large bowl. Now add the potato starch or cornflour and plumped sultanas, stirring to combine.

Place the egg whites in a clean and dry non-reactive bowl and beat with an electric mixer until firm. Fold the egg whites through the cottage cheese mixture.

Pour the mixture on top of the prepared base then sprinkle the remainder of the crumb mixture on top of the filling.

Transfer to the centre of your pre-heated oven and bake for 40–45 minutes or until the filling is firm and golden brown.

Remove the tray from the oven, set aside to cool then cut into even-sized rectangular pieces.