Cottage cheese casserole with semolina and vanilla
4 servings
60 minutes
Cottage cheese casserole with semolina and vanilla is a delicate treat of Russian cuisine, familiar to many since childhood. Its history begins in traditional village recipes where cottage cheese was the basis of many dishes. The casserole has a velvety texture, and the semolina gives it lightness and airiness. The vanilla aroma enhances its sophistication, making each serving special. It is perfect as a nutritious breakfast or a cozy tea time with family. Served warm with sour cream or jam, adding extra softness and pleasant sweetness.
1
Preheat the oven to 180 degrees.
2
Mix all ingredients except for the egg whites.
- Curd cheese (tvorog): 500 g
- Chicken egg: 3 pieces
- Semolina: 5 tablespoon
- Sugar: 3 tablespoons
- Vanillin: 1 teaspoon
3
Whip the egg whites in a separate bowl with a pinch of salt until soft peaks form. Gently fold into the cottage cheese mixture.
- Chicken egg: 3 pieces
- Baking powder (raising agent): 1 tablespoon
4
Pour the prepared mixture into a greased fireproof mold and bake for 45 minutes until the top turns golden.
- Chicken egg: 3 pieces
5
Serve the casserole warm, with sour cream or jam.
