Recipe from a Russian in Bogota: Pestelillos de requeson y pasas

Perhaps it won’t become a habit, but the past few Sundays a friend and I have exchanged baked goods at church. It is nice to share new and old favorites.  Below is a recipe for a sort of cheese cake.

Pestelillos de requeson y pasas

Prep time: 20 minutes + 1 hour to soak the raisins
Cook time: 15 minutes
Difficulty: low
Servings: 4

200 g requeson
40 g raisins
200 g fresh fuit
80 g sugar
40 g starch
40 g butter
2 eggs
1 lime

Soak raisins in warm water for an hour; then drain and pat dry.
Mix the requeson with half the sugar and add the two yolks very gently to the butter and lemon juice.
Next, beat the egg whites with a pinch of salt until they form stiff peaks.
Then, stir in the remaining sugar.
Add the egg whites to the compound of cottage cheese and carefully add the starch.
Pour the mixture into the four greased and floured molds.
Distribute  the  raisins on the surface of each mold.

Bake at 180 * C  for 15 minutes.
Unmold the cakes and serve with the fruit of your choice mixed with a little

Nutritional Information per serving:
328 Kcal
8.5g protein
10 lipids
44g carbohydrates

Original Spanish:

Deje en remojo las pasas en agua tibia durante una hora; luego, escurralas y sequelas.
Mezcle el requeson con la mitad del azucar; anada las dos yemas, la mantequilla muy blanda y el zumo del limon.
A continuaction, monte las claras a punto de nieve con una pizca de sal e incorpore el azucar restante.
Anada las claras al compuesto de requeson y agregue cuidadosamente la fecula.
Despues, vierta el preparado en cuatro moldes untados con mantequilla y enharinados. distrbuya sobre la superficie las pasas.
Hornee los pastelilos a 180* C durante 15 minutos.
Para finalizar, triture la fruta que prefiera con un poco de azucar.
Desmolde los pastelillos y sirvalos acompanados con la salsa de fruta.

Categories: Desserts, Food and drink, Uncategorized | Leave a comment

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