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Alexey Makhotkin

Software Developer at Booking.com

Alexey Mahotkin is a seasoned professional with a strong background in software development, project management, and team leadership.

Having worked at esteemed organizations like Booking.com, Yandex, and Undev.ru, Alexey has gained valuable experience and expertise in various facets of the tech industry.

During his tenure at Booking.com, Alexey contributed as a Software Developer, honing his technical skills and understanding of cutting-edge technologies.

His role as a Project Manager at Yandex provided him with the opportunity to oversee and guide the successful execution of projects, showcasing his organizational and leadership capabilities.

At Undev.ru, Alexey served as a Team Leader, demonstrating his ability to mentor and manage a team of professionals to achieve common goals efficiently.

With a proven track record in delivering results and driving innovation, Alexey Mahotkin is a well-rounded professional who excels in dynamic and challenging work environments.

Highlights

Nov 3 · linkedin

Zapekanka (aka protein cake) recipe, according to my mother

Ingredients (see buying advice below):

Twarog: 500g (full-fat) Crème fraiche: 250g (full-fat) Eggs: 3 Semolina (aka Kasza Manna): 4 tbsp Sugar: 1 tbsp

Cooking Preheat the oven to 200 degrees Celsius.

Blend the ingredients till they become homogeneous (stand blender is optimal).

Grease the surface of the baking dish with olive oil, pour the blended mass into the dish.

Set the heat in the oven to 175 degrees, cook for 35-40 mins.

Afterwards turn on the grill for 8-10 mins (so that the cake gets a crust).

Check the inside of the cake with a fork: the mass should not stick to it.

The cake could be eaten with jam or more crème fraiche.

Where to buy Twarog could be bought in Polish and Russian shops, you need Lithuanian or Polish ones. Twarog could also be known as "quark", "cottage cheese" or some other names, but those terms may also mean another kind of dairy product if you're in a different country.

Crème fraiche could be bought in Albert Heijn, or in the same Polish and Russian shops (known there as smetana).

Semolina is also available in Polish/Russian shops.

Sugar cannot be replaced with sweetener, it's needed for structural reasons. 

I'm not sure what happens if you use less than full-fat twarog and crème fraiche. Reducing fat dramatically would probably have structural consequences too, so maybe you need to compensate with something else.

Attn Matteo Taddei!

Alexey Makhotkin
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Location

Amsterdam Area