Tvorog Desserts

Name: Tvorog Desserts
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 500g Tvorog, farmer’s cheese, well-drained; 2 Eggs; 3 tbsp Granulated Sugar; 1 tsp Vanilla Sugar; 100g All-purpose Flour, plus extra for dusting; 2 tbsp Sunflower Oil, neutral, plus more as needed for frying; 200g Sour Cream; 4 tbsp Berry Jam, or Honey; 1 pinch of Salt; Some Powdered Sugar, for dusting

This warm, comforting tvorog dessert bakes a tender, slightly tangy curd filling into a golden, lightly sweetened cake with ribbons of bright berry jam. It’s easy to assemble: a creamy tvorog batter is swirled with jam, baked until set, then chilled and dusted with powdered sugar for an elegant finish. Serve with extra sour cream or jam for a delightful breakfast or dessert treat.

This warm, comforting tvorog dessert bakes a tender, slightly tangy curd filling into a golden, lightly sweetened cake with ribbon... Show more

Traditional Russian Recipe

Health Grade

D- · Occasional

Rating

4.0

Time

40 min

Price

1,15 €

Calories

554 kcal

vegetarian

low calorie

quick

easy

Method

Mix the dough

In a bowl, mash the tvorog with a fork, then mix in the eggs, granulated sugar, vanilla sugar, and a pinch of salt. Stir in the all-purpose flour until you have a soft, slightly sticky dough with the curds still a little visible.

Shape the patties

Dust your hands and the work surface with flour, then divide the dough into 8 equal portions. Roll each portion into a ball and flatten it into a thick patty about 1.5 cm thick. Keep the edges neat so the syrniki fry up evenly.

Heat the skillet

Set a skillet over medium heat and add the sunflower oil in a thin layer to coat the bottom. Let it heat until the surface looks glossy and the oil shimmers.

Fry the syrniki

Lay the patties in the pan with a little space between them and fry for 3 minutes on the first side, until the bottoms are deep golden. Flip carefully and fry for 3 more minutes until the second side is golden and the centers feel springy. Work in batches and add a little more oil if the pan starts to look dry.

Serve warm

Transfer the syrniki to plates while they are still warm. Spoon over sour cream and berry jam, then finish with a light dusting of powdered sugar. Serve right away for the best crisp edges and soft centers.