Cottage cheese casserole
8 servings
90 minutes
A traditional casserole, like the one we had in our childhood. With an ideal, repeatedly verified by the editorial staff proportion of semolina: only 60 grams per 1 kilogram of cottage cheese. After all, there is no greater disappointment than a supposed casserole that only pretends to be made of cottage cheese, masking its absence with semolina.
1
Pass the cottage cheese through a sieve to achieve a creamy texture. Separate the yolks from the whites and beat the yolks with sugar and vanillin until pale.
- Curd cheese (tvorog): 1 kg
- Chicken egg: 3 pieces
- Sugar: 150 g
- Vanillin: 10 g
2
Whip the egg whites with a pinch of salt until soft peaks form. Combine the yolks with the cottage cheese, add semolina, and let it sit for 10-15 minutes.
- Salt: pinch
- Semolina: 60 g
3
Add raisins and whipped egg whites to the cottage cheese mixture, gently mixing from bottom to top.
- Raisins: 75 g
4
Grease the baking dish with butter.
- Butter: 50 g
5
Sprinkle with a small amount of semolina.
- Semolina: 60 g
6
Transfer the cottage cheese mixture into the mold.
7
Melt 40 grams of butter and pour it over the future casserole.
- Butter: 50 g
8
Cover the dish with foil and place it in the preheated oven at 180 degrees for 30 minutes.
9
Then remove the foil and leave in the oven for another 20 minutes.
10
Submit.
