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Loading...A beloved baked dessert from western Ukraine featuring a buttery shortbread crust wrapped around a sweet, custardy farmer's cheese filling studded with golden raisins. The Lviv version is distinguished by its sandy, melt-in-your-mouth base and the bright notes of vanilla and lemon zest. Traditionally served at Easter and family celebrations, it slices cleanly only after a long, patient chill.
Prep Time35 mins
Cook Time50 mins
Total Time85 mins
Servings10
Yield10 slices
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 19 gFat
- 11 gSaturated Fat
- 44 gCarbs
- 1 gFiber
- 28 gSugar
- 15 gProtein
- 240 mgSodium
- 210 mgPotassium
- 165 mgCalcium
- 1.5 mgIron
- 2 mgVitamin C
- 220 mcgVitamin A
Ingredients
For the shortbread crust
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (115 g) cold unsalted butter, cubed
- 1/4 cup (50 g) granulated sugar
- 1 large egg yolk
- 1/4 tsp fine sea salt
- 2 tbsp ice water, plus more as needed
For the cheese filling
- 2 lb (900 g) full-fat farmer's cheese or dry-curd cottage cheese, well drained
- 3/4 cup (150 g) granulated sugar
- 4 large eggs, separated
- 1/2 cup (120 g) full-fat sour cream
- 3 tbsp cornstarch
- 1 1/2 tsp pure vanilla extract
- finely grated zest of 1 lemon
- 1/3 cup (50 g) golden raisins, plumped in warm water and drained
For the lemon glaze
- 3/4 cup (90 g) powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1-2 tsp warm water, as needed
Directions
- Make the dough: Pulse the flour, butter, sugar, egg yolk, and salt in a food processor until coarse crumbs form. Drizzle in the ice water, 1 tablespoon at a time, pulsing until the dough just holds when pinched. Flatten into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Prepare the cheese: Press the farmer's cheese through a fine-mesh sieve using a wooden spoon, or process in a food processor until completely smooth and fluffy, about 2 minutes. This step is nonnegotiable for a silky filling.
- Make the filling: In a large bowl, beat the smooth cheese with the sugar, egg yolks, sour cream, cornstarch, vanilla, and lemon zest on medium speed until light and homogeneous, about 3 minutes. Stir in the drained raisins.
- In a separate clean bowl, whip the egg whites to soft, glossy peaks. Fold them gently into the cheese mixture in three additions, keeping the batter airy.
- Assemble: Roll out two-thirds of the chilled dough into a 10-inch round and line the bottom and 2-inch sides of a 9-inch springform pan. Pour in the filling and smooth the top. Roll the remaining dough into thin strips and arrange in a lattice on top, or crumble it over as a streusel.
- Bake at 350°F (175°C) on the middle rack for 50 to 55 minutes, until the crust is deeply golden and the center jiggles only slightly when the pan is tapped. If the top browns too quickly, tent loosely with foil.
- Cool the cake in the pan on a rack for 1 hour, then run a thin knife around the edge, release the springform ring, and chill for at least 4 hours or overnight in the refrigerator so the custard sets cleanly.
- Make the glaze: whisk the powdered sugar, lemon juice, vanilla, and enough warm water to reach a thick but pourable consistency. Drizzle over the chilled cake just before slicing into wedges.
- Serve cold with strong black coffee, fresh berries, or a spoonful of sour cream.
Cook’s Notes
- Full-fat farmer's cheese (tvarog) is essential; it's denser and tarter than American cottage cheese. If using regular cottage cheese, drain it in cheesecloth for at least 4 hours, preferably overnight.
- Pressing the cheese through a sieve is the secret to a custardy, lump-free texture; do not skip it even if your food processor is powerful.
- The cake must be thoroughly chilled (overnight is ideal) before slicing; otherwise the filling will slump and stick to the knife.
- For a deeper, more aromatic flavor, swap the lemon zest for orange zest or add 1/2 tsp almond extract alongside the vanilla.
- Always use a 9-inch springform pan; a regular cake pan will not release this tall, tender cake cleanly.
