Cottage cheese casserole with mascarpone cheese, raspberries and quince
8 servings
40 minutes
Cottage cheese casserole with mascarpone cheese, raspberry, and quince is an exquisite dessert of European cuisine that combines the tenderness of cottage cheese, the creamy texture of mascarpone, and refreshing fruit notes. Quince adds a slight tartness to the casserole, while raspberry provides a sweet tang, creating a balance of flavors. Almond flakes add a crunchy texture, and jelly makes the dish particularly festive. The history of such casseroles traces back to traditional recipes of European families where cottage cheese was one of the main ingredients in home baking. This dessert is perfect for a cozy tea party, a festive dinner, or simply to treat yourself to something unusual.
1
Mix cottage cheese, yolks of two eggs, and sugar, whisking into a homogeneous mass.
- Crumbly curd cheese: 400 g
- Chicken egg: 2 pieces
- Sugar: to taste
2
Add mascarpone and mix until smooth with a wooden spatula (or a spoon). Sift flour into the mixture.
- Mascarpone cheese: 250 g
- Wheat flour: 75 g
3
Whip the egg whites separately until thick, strong peaks form, adding a pinch of salt.
- Chicken egg: 2 pieces
4
Carefully incorporate the protein mass into the cottage cheese.
- Chicken egg: 2 pieces
5
Cut the quince into quarters and boil until soft in water, adding 2-3 tablespoons of sugar. Then drain the water, cool, and slice the quince thinly.
- Quince: 1 g
- Sugar: to taste
6
Grease a 24 cm diameter mold with vegetable oil.
7
Preheat the oven to 200 degrees.
8
Place 0.5 of the resulting cottage cheese mass in a mold. Sprinkle with almond flakes, layer the quince overlapping, and sprinkle again with almond flakes. Top with the second part of the cottage cheese mass and smooth it out. Bake in the oven for 50 minutes until golden brown.
9
When the casserole is ready, take it out of the oven and let it cool to room temperature.
10
Prepare jelly for the cake using cane sugar. Jelly can be made using gelatin.
- Cane sugar: 2 tablespoons
- Cake glaze jelly (mirror/tart glaze): 1 piece
11
Sprinkle the casserole with almond flakes on top, add fresh raspberries. Pour over the prepared jelly. Serve when the jelly has set.
- Raspberry: 250 g
- Flaked almonds: to taste
