Cottage cheese casserole with pumpkin and cardamom
8 servings
120 minutes
Cottage cheese casserole with pumpkin and cardamom is a cozy dish of Russian cuisine inspired by the traditions of the autumn harvest. The delicate combination of cottage cheese and nutmeg pumpkin gives the casserole softness and an airy texture, while cardamom adds a warm spicy note. Historically, such dishes were prepared for family tea gatherings, served with jam or sour cream. The casserole has a creamy, slightly sweet taste with a subtle aroma of spices. It is perfect for breakfast or a light dessert, and the chilled version pairs wonderfully with a cup of fragrant tea. This gastronomic masterpiece combines traditions and the warmth of home, providing pleasure with every bite.
1
Prepare all the ingredients. Preheat the oven to 220 degrees.
2
Open the cardamom pods and slightly crush the black seeds.
- Cardamom: 15 pieces
3
Grate the pumpkin on a fine grater, mix it with cottage cheese and sugar into a uniform orange paste.
- Butternut squash: 500 g
- Semi-fat curd cheese (9%): 500 g
- Sugar: 0.5 glass
4
Add flour, baking powder, cardamom, and salt to it. Mix again until smooth.
- Wheat flour: 0.8 glass
- Baking powder (raising agent): 10 g
- Cardamom: 15 pieces
- Salt: 0.3 teaspoon
5
Whip the egg whites until fluffy.
- Egg white: 2 pieces
6
Add egg white to the cottage cheese mixture. The consistency of the dough should resemble toothpaste - not liquid and not too thick. If the dough is too thick, whip it and add another egg white.
- Egg white: 2 pieces
7
Grease the mold with butter and sprinkle with breadcrumbs.
- Butter: 20 g
- Breadcrumbs: 10 g
8
Place all the dough in the mold. Put the mold in the oven, reduce the temperature to 180 degrees, and bake for 40–55 minutes.
9
Turn off the oven and let the casserole cool inside for 1-1.5 hours. Then place the casserole dish on a rack and allow it to cool completely at room temperature.
10
Serve the casserole cold.
