Take the foods out of the fridge, let it stand for about 10 minutes. Break eggs in a bowl and add sugar. Beat with a mixer, fork or whisk.
Add cottage cheese to the egg mixture. Mix well.
Rinse lemon, grate the lemon zest. Then squeeze out the lemon juice. Then add to the eggs and mix.
Pour in semolina flour, vanilla sugar and baking powder. Mix well, let it stand.
Pour the batter on a baking sheet, greased with vegetable oil or butter. Transfer the cherries on top. Bake in the oven to 356 F for 45 minutes.
To defrost cherries, put in a bag under running water. The second method: put the package of cherries in a bowl, poured with cold water.
If the mixture is too runny, add more semolina flour.
Line a baking dish with parchment paper, then grease with oil.
Blend cottage cheese in a blender until smooth.
How to get lemon juice? Take out the lemon from the fridge, leave it heat up for a few minutes. Then roll the fruit on your cooking board with your hands. This action helps to get more juice. Then slice the lemon crosswise using a sharp knife. Squeeze the lemon with the cutting side up, so the seeds don’t fall into the bowl.
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