We suggest preparing a tender, tall and porous dish, reminiscent in texture of a light soufflé or cheesecake. Essentially, this is a cottage cheese casserole. But you can achieve the perfect taste only if you follow this recipe.
What you need (20–22 cm mold)
To make the dessert tall, it is better to take dishes of a smaller diameter, but with high sides.
- Cottage cheese 5–9% fat (not dry) – 500
- Large eggs – 3 pcs.
- Sour cream 20–25% – 100 g
- Semolina (heaped) – 3 tbsp. spoons
- Sugar – 100 g (you can use 80 g if you like it less sweet)
- Vanilla sugar – 1 sachet
- Baking powder (without a slide) – 1 teaspoon
- Butter for the mold – 20 g
- Salt (for proteins) – a pinch
- Raisins or candied fruits, optional – 50–70 g
How to cook
If the cottage cheese is grains, it must be crushed to the state of thick sour cream. It is better not to use a low-fat product – it will release a lot of water and make the baked goods “rubbery”.
In one bowl combine the prepared cottage cheese, sour cream, semolina, baking powder, both types of sugar and egg yolks (the whites are kept in the cold for now). The whole mass is mixed well and allowed to stand at room temperature for 15–20 minutes so that the semolina swells.
In a perfectly clean and dry bowl, beat the whites with a pinch of salt with a mixer, gradually increasing the speed. You want a stable white foam that won't fall out of the upturned bowl.
Turn on the oven to heat up to 180 °C. Add raisins to the curd mixture, and then carefully fold in the whipped egg whites, 2-3 times at a time. The movements should be smooth (spatula from bottom to top) so as not to release air.
The mold is greased with oil, sprinkled with semolina, the dough is laid out and placed in an already preheated oven on a medium level. First, 20 minutes at 180 °C – during this time the casserole will rise. Then the temperature is reduced to 160 °C and baked for another 20–25 minutes to bake the middle.
After turning off the oven, do not immediately take out the pan. They open the door literally a centimeter and wait 15–20 minutes. A sharp temperature change is the main reason why the finished dish instantly falls off.
Turn the casserole onto a plate and let it cool slightly. When warm, it is especially tasty to eat with sour cream, condensed milk or berry sauce. Based on materials from the Zen channel “Bodriy Ram” (12+).
