800 g buckwheat flour
up to 1.5 l water
1.5–2 kg cottage cheese
100–150 g butter
200 ml sour cream
Add salt to buckwheat flour, pour boiling water over it, cool down the dough, add some butter, mix thoroughly and split to two or three parts.
Roll the dough into a thin layer and spread with the filling (made from cottage cheese, eggs, salt, sour cream); cut the butter into small pieces and spread it over the filling. Roll the cake like a strudel and put it into a baking tin, which can be greased or covered with baking paper, and bake for 1.5 hours. Bake for 20–30 minutes at maximum temperature (180°C–200°C) and then lower the temperature (160°C–170°C) and spread sour cream (can be spread twice) over the cake and let it finish baking.
It is easier to cut when it cools down a little.