Cottage cheese casserole with raisins (La cream)
12 servings
60 minutes
Cottage cheese casserole with raisins (La cream) is a tender dessert that brings comfort and warmth. Its roots go back to Russian cuisine, where cottage cheese has always been one of the main ingredients. The casserole has a rich creamy flavor that harmoniously combines with the sweet-sour notes of raisins and the delicate aroma of lemon zest. With its airy texture and softness, it is perfect for family breakfasts or cozy tea times. Baked to a golden crust, it entices with its appetizing appearance and delightful aroma. This dish is versatile — it can be served as a standalone dessert or complemented with sour cream, jam, or honey. It not only delights the taste but also evokes nostalgic memories of home traditions and cozy evenings with loved ones.
1
Beat the cottage cheese with sour cream, eggs, and sugar.
- Curd cheese (tvorog): 1 kg
- Sour cream: 200 g
- Chicken egg: 5 piece
- Sugar: 1 glass
2
Add the sifted flour with baking powder and beat again.
- Wheat flour: 5 tablespoon
- Baking powder (raising agent): 0.5 teaspoon
3
Grate the lemon zest with a fine grater. Rinse the raisins with warm water. Add the zest and raisins to the cottage cheese mixture and mix.
- Lemon zest: 1 piece
- Seedless raisins: 200 g
4
Line the baking pan with parchment, pour in the mixture, and smooth the surface. Bake in a preheated oven at 180 degrees for 35 minutes.
