Cottage Cheese, Rice and Sour Cherry Cake

How to prepare cottage cheese, rice and sour cherry cake

1. Put the rice, milk, and cinnamon to boil over medium heat, stirring often so it does not stick to the bottom. Cook until most of the milk is absorbed and the rice is cooked. It took about 15 minutes, which was the cooking time indicated on the rice package.
2. Remove the rice from heat and add half of the sugar. Let it cool.
3. Mix the cottage cheese with the remaining sugar and eggs.
4. Combine the cheese mixture with the rice mixture.
5. Line a 26 cm diameter springform pan with parchment paper. Grease the sides with melted butter.
6. Pour the cheese and rice mixture into the pan and level it well. Shake the pan a little so the mixture settles better.
8. Bake at 180C for 20 minutes.
9. Meanwhile, prepare the sour cherries. Put the sour cherries (I used frozen this time) to boil with water, sugar, and cornstarch. Cook for about 10 minutes until the mixture thickens slightly and becomes viscous.
10. Remove the cake pan from the oven, pour the sour cherry mixture on top, and bake for another 40 minutes.
11. Let it cool in the pan, then remove the ring, cut into slices, and serve.

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