Curd and apple casserole with sour cream
10 servings
45 minutes
Cottage cheese-apple casserole with sour cream is a delicate, aromatic dish of Russian cuisine that combines the lightness of cottage cheese with the juiciness of apples. This dessert traces back to traditional Russian casseroles where cottage cheese serves as the base for many delicious treats. The slight tartness of apples harmonizes with the softness of cottage cheese, while vanillin adds a special aroma. Sour cream adds a creamy texture and makes the dish even richer. The casserole is suitable for breakfast, afternoon tea, or cozy family gatherings. It can be served hot or cold, and its tender structure and rich flavor make it a favorite treat for both children and adults. The casserole pairs wonderfully with honey or berry sauce, creating a harmony of flavors.
1
Pass the cottage cheese through a sieve (you can whip it with a little sour cream) to make it airy.
- Curd cheese (tvorog): 500 g
- Sour cream: to taste
2
Add egg yolks mixed with sugar, melted butter, and semolina. Season with salt and vanillin.
- Chicken egg: 2 pieces
- Sugar: 2 tablespoons
- Butter: 4 tablespoons
- Semolina: 2 tablespoons
- Salt: to taste
- Vanillin: to taste
3
Whip the egg whites to a stable foam and gently fold into the cottage cheese.
- Egg white: 1 piece
4
Grease the baking dish with oil and sprinkle with breadcrumbs. Place half of the prepared cottage cheese mixture on it.
- Butter: 4 tablespoons
5
Wash the apples, slice them thinly, and place them on top of half the mass.
- Apple: 500 g
6
Spread the second half of the cottage cheese on top. Spread with sour cream, pour with whipped egg white.
- Sour cream: to taste
- Egg white: 1 piece
7
Bake at 180 degrees for about 20 minutes. The finished casserole is best served hot, but it remains tasty even when cold.
