Bizeljsko-style buckwheat cake
Ingredients for the dough:
- 600 g of buckwheat flour
- 200 g of plain white flour
- 200 ml of sour cream
- 600-800 ml of water
- 2000 g of cottage cheese
- 2-3 eggs
- salt
- 100-150 g of butter
- sour cream to spread on top