• Start by preheating your oven to 350F/177C. Line an 8-inch square pan with parchment paper. You can also use a 9-inch round pan, or a 13x9-inch brownie pan.

Cooking the Pasta:

• Bring a medium-sized pot of unsalted water to a boil. Break the angel hair pasta into smaller pieces, then add to the boiling water and cook according to package instructions.
• Drain the pasta and set it aside while you prepare the custard.

Preparing the Batter:

• In a large mixing bowl, combine the eggs, sugar, vanilla, and sour cream. Whisk the eggs and cream together vigorously for a few minutes, until a smooth mixture forms.
• Add in the farmer’s cheese, dried cranberries or raisins, and cooked pasta next. Using a spatula, mix all the ingredients together until uniform.
• Pour the prepared batter into your linked baking pan.

Baking Instructions:

• Bake the zapekanka at 350F/177C for 40 to 45 minutes, or until the custard is completely set and golden on top. If using a larger brownie pan, reduce the baking time down to approximately 35 minutes, or until set.
• Remove the zapekanka from the oven and allow it to cool at room temperature for about 20 minutes. Slice the pasta bake into squares or wedges and enjoy warm. Enjoy the zapekanka with additional sour cream or apricot jam on the side.