Cottage cheese casserole with lingonberries
4 servings
60 minutes
Cottage cheese casserole with lingonberries is a delicate and airy treat that combines the slight tartness of lingonberries with the sweetness of raisins. This dessert gained popularity due to its soft texture and rich flavor, perfectly complemented by sour cream or homemade cream. The base of the dish is fatty cottage cheese, which gives the casserole richness, while vanilla sugar adds refined aromatic notes. The casserole is prepared by carefully mixing whipped egg whites with the cottage cheese mass, making it light and airy. It is baked until golden brown crust forms, providing a pleasant crunch. This versatile dish can be served both for breakfast and as a dessert with tea. It embodies a harmonious combination of simplicity in preparation and exquisite taste, making it a favorite among home baking enthusiasts.
1
In a small container, beat the egg whites with sugar.
- Egg white: 3 pieces
- Sugar: 3 tablespoons
2
Mix the strained cottage cheese with flour (or semolina), baking powder, and vanilla sugar.
- Fat cottage cheese: 500 g
- Wheat flour: 4 tablespoons
- Baking powder: 1 tablespoon
- Vanilla sugar: 1 tablespoon
3
Wash the lingonberries and raisins with water and add to the mixture. Pour in the beaten egg whites and mix thoroughly.
- Cowberry: to taste
- Raisin: to taste
- Egg white: 3 pieces
4
Grease the fireproof dish with butter and carefully add the mixture.
- Butter: 1 piece
5
Bake in a preheated oven at 180 degrees for 45 minutes until a golden crust forms.
6
Serve the casserole hot or cold with sour cream or homemade cream.