🖐 Summer has finally come and you can already buy real country cottage cheese (if you know the places 😉). What cheese cakes and casseroles are made from it! Today I will share a very cool recipe for a casserole, which always turns out perfectly, does not fall off, moderately sweet and with a golden crust.
So, my cottage cheese is rustic, with the right moisture and fat content.
Ingredients:
500 grams of cottage cheese
4 eggs
70 grams of semolina
150-170 ml cream
40 grams of vanilla sugar
salt
dried fruits at will
Cottage cheese, salt, semolina and sugar and yolks must be whipped with a blender into a homogeneous mass, gradually adding cream. The mass should turn out to be not very liquid, approximately like a very thick dough for pancakes.
Beat the whites separately into a dense foam. This time I added finely chopped dried apricots, but can be replaced with any other dried fruits. Next, I carefully mix all the ingredients in a bowl and transfer them to a prepared form.
I have a split baking dish with a diameter of 19 cm, I covered the bottom with baking paper, greased the sides with butter and sprinkled with semolina. I send the form with the dough preheated to 170 degrees for 40-45 minutes. Once the casserole is cooked, it must not be removed from the oven immediately. The oven door must be slightly opened, and the casserole must not be removed for an hour. This must be done so that there is no sharp temperature drop.
Next, remove the casserole from the oven and allow it to cool at room temperature. This casserole is perfect for breakfast or afternoon tea, or a snack at work. Tasty, healthy, beautiful and so simple to perform. Be sure to try 😉.
Read also: Sugar-free cottage cheese casserole. It is difficult to limit yourself to one piece.