Curd casserole without flour and without semolina

4 servings

45 minutes

Cottage cheese casserole without flour and semolina is a light and airy dish of Russian cuisine, known for its delicate texture and subtle creamy flavor. The origins of the casserole trace back to traditional village recipes where cottage cheese was a staple ingredient. The absence of flour and semolina makes it an ideal choice for those who prefer light desserts. Whipped egg whites give the casserole incredible fluffiness, while the addition of raisins and candied fruits adds a refined sweet note. It is perfect for breakfast or a cozy tea time, pairing well with jam or sour cream. The simplicity of preparation and the availability of ingredients make the casserole a beloved recipe across generations, while its aroma in the oven evokes pleasant family memories.

Energy value per serving

• Calories: 350.2
• Proteins: 24.3g
• Fats: 12.8g
• Carbohydrates: 34.7g

Ingredients

• Cottage cheese: 500 g
• Egg yolk: 4 pc
• Sugar: 7 tbsp
• Sour cream: 2 tbsp
• Starch: 2 tbsp
• Vanillin: to taste

Cooking steps

1. We whip the cottage cheese.

   Required ingredients:

   • Cottage cheese: 500 g

2. Whip the egg whites separately to stiff peaks and fold them into the cottage cheese mixture. It becomes very airy. At this stage, add raisins, candied fruits, or other dried fruits.

   Required ingredients:

   • Egg yolk: 4 pieces
   • Sugar: 7 tablespoons
   • Sour cream: 2 tablespoons
   • Starch: 2 tablespoons
   • Vanillin:  to taste

3. Bake at 180–200 degrees for 30–40 minutes. Check with a toothpick — I baked longer, it all depends on the size of the oven.