Russian tea cakes

• Prepare the necessary ingredients
  

Making gingerbread

• Rub the cottage cheese through a fine sieve. Pour it into a deep bowl. Add egg, granulated sugar, vanillin, and a pinch of salt. Stir with a spatula.
  250 g cottage cheese, 1 pc egg, 85 g sugar, 1 g vanillin, 1 pinch salt
  
• Quench the baking soda with vinegar. Add it to the bowl. Also pour in the sunflower oil and stir everything with a spatula. At this stage, the mass will increase in volume and become very airy.
  1 tsp baking soda, 50 g vegetable oil, 1 tsp vinegar
  
• Add the sifted flour in one go and knead a soft, non-sticky dough.
  300 g flour
  
• Roll out the dough into a layer about 1 cm thick. Cut out small circles.
  
• Lay out all the blanks on a baking sheet lined with siliconized parchment.
  
• Send the gingerbread to bake in a preheated 180°C oven for 15 minutes.
  

Making icing for gingerbread

• To make the icing, beat the chilled egg white to stiff peaks
  1 pc egg
  
• Then, without stopping beating, add the powdered sugar. It is better to add it gradually, one tablespoon at a time.
  120 g powdered sugar
  
• Cover the cooled, but still slightly warm gingerbread with icing. This can be done in several ways. For example, you can put the gingerbread in a large bowl, pour the icing over them, cover with a lid, and shake well. You can also apply the icing with a silicone brush, covering each gingerbread individually. After glazing, lay out the gingerbread again on a baking sheet with parchment. Preheat the oven to 200°C and turn it off. Place the gingerbread in it for 3-4 minutes so that the icing sets.
  
• Serve the gingerbread with milk or tea. Enjoy your meal!