Cottage cheese casserole with persimmon
10 servings
90 minutes
Cottage cheese casserole with persimmon is a cozy treat of Russian cuisine that combines the tenderness of cottage cheese, the creaminess of sour cream, and the sweet exoticism of persimmon. The casserole has an airy texture and a soft creamy taste complemented by juicy slices of ripe persimmon. During baking, the fruits caramelize, giving the dessert a special sweetness and a slight tanginess. This dish resembles cheesecake but possesses a unique homey warmth. Traditionally, cottage cheese casseroles were popular in Russian families as a healthy breakfast or dessert. Thanks to semolina and whipped egg whites, the casserole turns out fluffy and tender. It can be served warm with a spoonful of sour cream or honey that perfectly complements its rich flavor. The simplicity of preparation and rich taste make this recipe a favorite for cozy family breakfasts and evening tea parties.
1
Separate the yolks from the whites
2
Whip the egg whites with 50 g of sugar until stiff peaks form and set aside.
- Sugar: 100 g
3
Beat the yolks with the remaining sugar for about 5 minutes. The mixture should lighten and increase in volume.
- Sugar: 100 g
4
Add softened butter, semolina, sour cream, and cottage cheese to the yolks. Mix everything and blend until a smooth creamy mass is obtained (about 5 minutes).
- Butter: 50 g
- Semolina: 2 tablespoons
- Sour cream: 3 tablespoons
- Cottage cheese: 500 g
5
Gently fold the egg whites into the cream
- Chicken egg: 2 pieces
6
Grease the mold with oil, dust with semolina. Place in the mold (I had 25 cm).
- Butter: 50 g
- Semolina: 2 tablespoons
7
Peel the date, slice it thinly, and place it on the smoothed cottage cheese mass.
- Kinglet persimmon: 3 pieces
8
Bake in a preheated oven at 170 degrees for about 70 minutes. It takes longer in a silicone mold; you can cover it with parchment to prevent burning. The casserole will sink and have a cheesecake-like consistency.