Since the dough does not need to be rested, it is worth starting with the cottage cheese filling first.

For the filling, first make a vanilla pudding, separate 3 eggs, put the yolk in a medium pan, add three-quarters of the sugar, vanilla, starch, and mix well thoroughly with a whisk until whitened. Add the milk and cook, stirring constantly, until thickened, then remove from the heat and allow to cool.

Put the cottage cheese in a larger bowl, grate the lemon zest, add the sour cream, semolina and the already chilled vanilla pudding. Mix everything thoroughly with a machine whisk.

The dough ingredients are kneaded, halved, and stretched to a baking sheet size on a floured worktop and placed in the baking sheet.

For the filling, beat the egg whites into a hard foam with the remaining sugar and a pinch of salt.

Stir gently to the cottage cheese and smooth it over the dough.

The other half of the dough is also stretched out and placed on top of the filling. Smear the top with a beaten egg and prick it evenly with a fork.

Bake in a preheated oven at 190 degrees for 35-40 minutes.

Once baked, let cool, then diced and sprinkle with powdered sugar on top.