Cottage cheese casserole with raspberries
10 servings
80 minutes
Cottage cheese casserole with raspberries is a delicate dessert that combines the velvety texture of cottage cheese and the bright tartness of fresh raspberries. This recipe traces back to Russian cuisine, where casseroles are traditionally made for cozy family tea gatherings. The casserole becomes airy due to the addition of sour cream and baking powder, while semolina and flour give it a light density. After baking, it is covered with a thin layer of powdered sugar that slightly crunches, contrasting with the softness of the cottage cheese dough. The raspberry note makes the flavor even richer and more refreshing. It’s an ideal dessert for breakfast, afternoon tea, or a cozy evening with a cup of tea.
1
In a mixer, blend the cottage cheese with sugar until smooth, then add sour cream and mix again.
- Semi-fat curd cheese (9%): 1.2 kg
- Sugar: 200 g
- Sour cream 20% fat: 600 g
2
Add flour, semolina, and baking powder, turn on the mixer, and while everything is mixing, add the eggs one by one.
- Wheat flour: 60 g
- Semolina: 100 g
- Baking powder (raising agent): 10 g
- Chicken egg: 4 pieces
3
Transfer the cottage cheese dough to a mold lined with greased parchment and send it to an oven preheated to 150 degrees for 40 minutes.
4
Sprinkle the finished casserole with powdered sugar and decorate with fresh raspberries.
- Icing sugar: to taste
- Raspberry: to taste
