Cottage cheese casserole with cinnamon
8 servings
20 minutes
Cottage cheese casserole with cinnamon is a cozy, aromatic treat from Russian cuisine. Its delicate structure is created by carefully whipped cottage cheese enriched with butter and eggs. The addition of cinnamon brings warm, spicy notes while lemon zest adds a fresh touch. This dessert pairs perfectly with morning coffee or evening tea, filling the home with the aroma of homemade baking. Interestingly, cottage cheese casseroles were popular in ancient times when they were baked in an oven, and modern recipes allow for adapting traditional dishes to new conditions. The simplicity of preparation makes this casserole a favorite dish for family breakfasts and cozy gatherings with friends. Sprinkled with powdered sugar, it takes on an appetizing appearance and becomes a true delight for sweet lovers.
1
Grease a low-sided baking dish with butter. Line the bottom with parchment paper.
- Butter: 75 g
2
Cut the butter and melt it in a water bath.
- Butter: 75 g
3
Mash the cottage cheese with a fork. Combine with butter.
- Curd cheese (tvorog): 700 g
- Butter: 75 g
4
Beat the eggs with sugar until frothy. Add cottage cheese, melted butter, flour, yeast, lemon zest, cognac, and ground cinnamon. Whisk until smooth.
- Chicken egg: 4 pieces
- Sugar: 175 g
- Curd cheese (tvorog): 700 g
- Butter: 75 g
- Wheat flour: 200 g
- Dry yeast: 0.5 teaspoon
- Lemon zest: 0.5 piece
- Cognac (brandy): 3 tablespoons
- Cinnamon: to taste
5
Pour the mixture into a baking mold and place it in the microwave at 650 W for 15-20 minutes.
6
Check the readiness of the casserole with a wooden stick. Sprinkle the finished casserole with cinnamon and powdered sugar.
- Cinnamon: to taste
- Icing sugar: 1 tablespoon
