Delicate cottage cheese casserole with meringue
8 servings
60 minutes
Delicate cottage cheese casserole with meringue is an exquisite dessert of European cuisine, combining the airiness of meringue with the velvety texture of the cheese layer. The origins of such baking trace back to home cooking traditions, where the combination of simple ingredients was valued for its harmonious taste. The base made from cookie crumbs and butter gives the casserole a light crunch that contrasts with the creamy layer of cottage cheese, condensed milk, and lemon juice. The finishing touch is a delicate meringue baked to a golden crust. This dessert is perfect for tea time, especially during cozy family evenings. Its lightness and slight acidity make it an unforgettable treat that brings joy in every bite.
1
In a food processor (blender), crush the cookies into crumbs, add melted butter, mix, and press into the bottom and sides of a mold, then place in the refrigerator.
- Baked-milk shortbread cookies: 300 g
- Butter: 100 g
2
Mix cottage cheese, condensed milk, egg, flour, zest with a mixer, then add lemon juice and mix until combined.
- Curd cheese (tvorog): 400 g
- Condensed milk: 300 g
- Wheat flour: 2 tablespoons
- Chicken egg: 1 piece
- Lemon juice: 50 ml
- Lemon: 0.5 piece
3
Pour into a mold and bake in a preheated oven at 180 degrees for 30 minutes.
4
For meringue, whip egg whites with sugar at maximum speed until stiff peaks form.
- Egg white: 2 pieces
- Sugar: 0.5 glass
- Vanillin: to taste
5
Place the meringue on the cottage cheese layer and bake at 180 degrees for 7-10 minutes, or until the meringue is browned.
6
Let it cool.
