Cottage cheese casserole with carrots

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Cottage cheese casserole with carrots

Ingredients: cottage cheese (I have 5‰), cottage cheese, granulated sugar, vanilla sugar, carrots, honey, cinnamon, eggs, sour cream (I have 20%), flour, milk, Odorless vegetable oil for greasing the baking sheet, Semolina for sprinkling the baking sheet, For serving - blueberry paste

Cooking method:

Proteins are separated from the yolks. Add granulated sugar, vanilla sugar to the proteins, beat until stable peaks.

My carrots, peel, wrap in foil and bake for 45-50 minutes in the oven at 200 g (depending on the size of the carrot). I did it in advance. Cool, clean, cut. Add 3 tbsp. spoons of flour, yolk, honey, cinnamon. We break with a blender.

Add a third of the beaten egg whites to the carrot mixture, gently fold in with a spatula.

We mix cottage cheese with one tablespoon of sour cream, 50 g of milk, 100 g of granulated sugar, yolk and beat with a mixer. Gently fold in the second third of the beaten egg whites with a spatula.

Curd cheese, 200 g sour cream, 50 g milk, 100 g sugar, egg yolk and beat with a mixer. Gently fold in the remaining third of the beaten egg whites with a spatula.

Lubricate the baking dish with oil, sprinkle with semolina, lay out the curd layer.

Then the carrot layer, form the sides (I did not succeed neatly) and pour the cheese mixture. We put the form in the oven preheated to 180 gr and bake for 40-45 minutes.

We cool and serve. Voila! Serve with your favorite topping, I have blueberry paste.

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