Air curd casserole with vanilla
4 servings
60 minutes
Airy cottage cheese casserole with vanilla is a delicate and aromatic dish that carefully preserves the traditions of Russian cuisine. Its origins trace back to home cookbooks where cottage cheese is valued for its nutrition and lightness. The taste of this casserole surprises with its softness and light sweetness, while the vanilla aroma makes it especially cozy. Whipped egg whites give the texture incredible lightness, turning the casserole into an airy cloud. Perfect for breakfast or dessert, especially with a cup of fragrant tea. It can be served with berries or honey, adding fresh notes. The simplicity of preparation makes it a favorite dish for many, and its taste evokes memories of warm family evenings.
1
Separate the egg yolks from the whites. Blend the cottage cheese with the egg yolks in a blender or food processor until smooth. Add flour mixed with baking powder and vanillin to the dough. Mix everything thoroughly.
- Cottage cheese: 750 g
- Chicken egg: 3 pieces
- Wheat flour: 2 tablespoons
- Baking powder: 1 teaspoon
- Vanillin: to taste
2
Whip the egg whites with a mixer until a uniform thick foam forms, gradually adding sugar. Gently fold the whipped whites into the main batter using a spoon.
- Chicken egg: 3 pieces
- Sugar: 0.5 glass
3
Line a small removable mold or pan with baking paper, and place the cottage cheese mixture on it. Smooth it out carefully with a knife. Place it in a preheated oven at 180 degrees and bake for about 1 hour. Do not take the casserole out of the oven immediately; wait for it to cool.
- Cottage cheese: 750 g