Almond-coconut casserole with raisins
6 servings
120 minutes
Almond-coconut casserole with raisins is a delicate dessert with deep traditions of Russian cuisine. Its base is cottage cheese, known for its health benefits. Almond flour adds a refined nutty note, while coconut flakes provide subtle sweetness and airiness. Raisins soaked in boiling water make the casserole juicy, and quail eggs ensure a tender texture. Baked in the oven to a golden crust, it becomes a true treat. When served decorated with almonds and coconut flakes, it not only pleases the eye but also captivates the taste buds. Ideal as a morning breakfast or light dessert for tea. The combination of almond, coconut, and cottage cheese creates a harmony of flavors, while the ease of preparation makes it a wonderful choice for a cozy family gathering.
1
Pour boiling water over the raisins.
- Raisins: 1 glass
2
Crack the eggs into a bowl and add sugar, whisk the eggs with sugar.
- Quail egg: 10 pieces
- Sugar: 1 glass
3
Add coconut sugar and coconut flakes to the eggs and mix.
- Coconut sugar: 1 glass
- Desiccated coconut: 1 glass
4
Melt the butter and add it to the cottage cheese.
- Butter: 3 tablespoons
- Curd cheese (tvorog): 1 kg
5
Add the egg mixture to the cottage cheese and mix.
- Quail egg: 10 pieces
- Sugar: 1 glass
- Coconut sugar: 1 glass
- Desiccated coconut: 1 glass
- Curd cheese (tvorog): 1 kg
6
Wash the raisins and add to the cottage cheese, mix.
- Raisins: 1 glass
- Curd cheese (tvorog): 1 kg
7
Add almond flour to the cottage cheese mixture and mix.
- Almond flour: 1 glass
- Curd cheese (tvorog): 1 kg
8
Spread the mixture on a baking sheet lined with parchment.
9
Place in the oven preheated to 200 degrees.
10
After 1 hour, take out of the oven and let cool. Garnish with coconut flakes and almonds when serving.
- Desiccated coconut: 1 glass
- Almond: 5 piece
