Cottage cheese pancakes baked in the oven with raspberry sauce
6 servings
120 minutes
Cottage cheese pancakes baked in the oven with raspberry sauce are a delicate and aromatic treat rooted in Russian culinary traditions. Their history traces back to ancient Russian recipes where cottage cheese was always a beloved ingredient. Baked pancakes have a light crispy crust and an airy, soft center. The addition of coconut sugar gives them a subtle caramel flavor, while the raspberry sauce adds a bright berry tartness and freshness. They pair perfectly with morning tea or coffee and make an exquisite dessert for festive tables. Serving them with powdered sugar and fresh berries turns them into a true culinary masterpiece.
1
Crack the eggs into a bowl, add cinnamon and vanillin.
- Quail egg: 8 pieces
- Cinnamon: pinch
- Vanilla: pinch
2
Melt the butter
- Butter: 5 tablespoon
3
Add 0.5 cup of white sugar to the butter and mix well.
- Sugar: 1 glass
4
Add coconut sugar to the eggs and mix thoroughly.
- Coconut sugar: 1 glass
5
Dissolve the baking soda. Combine eggs and butter, add the dissolved soda, and mix thoroughly.
- Quail egg: 8 pieces
- Butter: 5 tablespoon
6
Combine the resulting mixture with cottage cheese and mix.
- Cottage cheese: 1 kg
7
Form curd cakes from the cottage cheese and place them on a baking sheet lined with parchment. Put in a preheated oven at 200 degrees.
8
After 30 minutes, take it out and flip it. Put it back in the oven for another 20 minutes.
9
Place the raspberries and the remaining half cup of white sugar in a pot. Add water.
- Raspberry: 1 glass
- Sugar: 1 glass
- Water: 1 glass
10
Simmer for 15 minutes. Strain the resulting berry puree through a sieve.
11
Remove the cheese pancakes from the oven and let them cool. Serve with raspberry sauce. Garnish with berries and powdered sugar when serving.
- Raspberry: 1 glass
- Powdered sugar: pinch