Syrniki

In a large bowl, crumble the Farmer's Cheese and add the Egg, Granulated Sugar and a pinch of Salt. Stir until the mixture is smooth and the cheese breaks down.

Sprinkle in the All-Purpose Flour a little at a time and mix until you have a soft, slightly sticky dough that holds together — you may not need much flour depending on the moisture of the cheese.

If the mixture feels very wet, chill it for 15–30 minutes to firm up; this makes shaping easier.

Dust your hands and a work surface with a little extra All-Purpose Flour and form the dough into small balls, then gently flatten them into thick patties about 1/2–3/4 inch thick.

Heat a skillet over medium heat and add a splash of Neutral Oil together with a knob of Butter until the butter foams and the fat is hot.

Place the patties in the skillet without crowding and fry for 3–4 minutes per side, or until deep golden brown and cooked through. Adjust the heat so they brown evenly without burning.

Transfer the cooked syrniki to a plate lined with paper towels to drain briefly.

Serve warm topped with a dollop of Sour Cream and a spoonful of Fruit Jam, then finish with a dusting of Powdered Sugar. Enjoy immediately.