Cottage cheese casserole is familiar to many of us since childhood. This dessert is not only tasty, but also healthy. The taste of the finished dish largely depends on the quality of the cottage cheese, so I recommend using a natural fresh product of medium moisture and fat content.
You can add any seasonal fruits, vegetables, dried fruits or candied fruits to the dessert. Pumpkin is now very popular. Let's try to add it by alternating layers of white cottage cheese and orange vegetable. Assembling the casserole is similar to the Zebra Pie technique.
Ingredients:
Cottage cheese - 500 grams
Pumpkin puree - 600 grams
Chicken eggs - 6 pieces.
Sugar - 200 grams
Starch - 3 tablespoons
Poppy (optional) - 1 tbsp.
Orange zest (optional) - 1 tbsp.
Sour cream - 100 grams
Course of action:
1. Prepare food. Prepare pumpkin puree in advance. To do this, bake the pumpkin in the oven, cool and puree with a submersible blender.
2. If you do not like cottage cheese grains in a casserole, I advise you to rub the cottage cheese through a sieve or blender. The mass will become more uniform.
3. Add two eggs, 100 grams of sugar and 1.5 tablespoons to the curd. starch. Stir the mixture.
4. Mix pumpkin puree with 2 eggs, 70 grams of sugar and 1.5 tbsp. starch (you can use corn or potato).
5. If desired, you can add a little poppy or vanilla extract to the resulting curd mass. Pour orange or lemon zest into pumpkin puree.
6. Grease a baking dish with butter, sprinkle a little with starch or flour. Take separate spoons for each mass. Put the curd and pumpkin components in the center of the mold alternately. Their consistency should be the same. If the curd mass is thicker, add a little sour cream to it.
7. After both mixtures are laid out in the mold, knock it lightly on the countertop, so the whole mass is evenly distributed. Draw a torch several times from the edges to the center of the workpiece, so that then fancy white and yellow stripes can be seen on the cut of the finished casserole.
8. Preheat the oven to 160-170 degrees. Bake the dish for about an hour. In the last 100 grams of pumpkin puree, beat in 2 eggs, add sour cream, the remaining sugar. Mix. Spread the filling on top of the casserole and put it in the oven for another 10 minutes. When it grabs at the edges, and in the center it still sways a little, you can turn off the oven. Do not overexpose the casserole in the oven, as its top may begin to crack. Cool in the form and only after that you can get it.
The casserole turns out to be very tender and moderately sweet.
I wish you a pleasant tea party!
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