Cottage cheese casserole can turn out incredibly tender and fluffy – even without flour and semolina. They talked about how to prepare a light and airy dish on the Zen channel “Let’s Cook Now” (16+).
Ingredients:
- Cottage cheese (preferably fatty) – 600 g
- Sugar – 3 tbsp. l.
- Yolks – 3 pcs.
- Sour cream – 3 tbsp. l.
- Proteins – 3 pcs.
- Raisins – to taste
- Zest of one lemon or orange (optional)
Preparation:
- Place cottage cheese in a blender bowl, add sugar, yolks and sour cream. Beat until smooth and creamy.
- Rinse the raisins with boiling water, let stand for 5-10 minutes, then dry with a paper towel. Grate the citrus zest.
- Add raisins and zest to the curd mixture, stir gently.
- Separately, beat the whites until stiff peaks form. Gently introduce them into the curd mass, carefully stirring with a spatula from top to bottom so as not to destroy the airy structure.
- Pour the dough into a pan lined with parchment or greased with butter.
- Bake in a preheated oven at 180°C for about 35 minutes until the casserole is risen, golden brown and springy to the touch.
Innings:
Cool the finished casserole slightly and sprinkle with powdered sugar. The result is a tender, crumbly dish with a crispy crust and citrus aroma.
