Delicate Cottage Cheese and Pumpkin Casserole

Simmer the poppy seeds for about 15 minutes over medium heat, drain the water, and dry the poppy seeds. Process the cottage cheese with 100 g of sugar using an immersion blender until smooth. Add 2 eggs, 1 tbsp of starch, and the poppy seeds, then mix well.

Squeeze the roasted pumpkin pulp through cheesecloth folded in three to four layers. Process the pumpkin, 70 g of sugar, and orange zest with a blender, add 2 eggs, 1 tbsp of starch, and mix well.

Line the bottom of a 22 cm springform pan with parchment paper, grease the paper and sides with butter, and optionally dust with flour.

Alternating the fillings, spoon them strictly into the center, one tablespoon at a time.

Gently tap the pan with the cottage cheese and pumpkin batter on the counter so the mixture settles evenly in the pan.

Draw a wooden skewer from the edges of the pan toward the center to create several 'rays'. Bake in an oven preheated to 170 ºC for about 40–50 minutes until done.

For the topping, whisk together the sour cream, 20 g of sugar, 1 egg, and 100 g of pumpkin puree.

Remove the casserole from the oven, pour the topping over it, and bake for another 7–10 minutes.