Vanilla cottage cheese casserole with sour cream
4 servings
55 minutes
Vanilla cottage cheese casserole with sour cream is a delicate and airy dish of European cuisine, rooted in traditional baked cottage cheese dessert recipes. Its soft texture is achieved by carefully mixing whipped egg whites with the cottage cheese mass, while vanilla adds a refined aroma. The casserole is sweet but not cloying, with a slight tang from the sour cream that creates a balance of flavors. It is perfect for breakfast or as a dessert, especially with berry sauce or honey. The casserole can be served hot when it is particularly airy or chilled for a dense, rich texture. An ideal choice for a cozy family tea time!
1
Separate the whites from the yolks of five eggs. Add a pinch of salt to the whites and beat at high speed until stiff peaks form.
- Chicken egg: 5 piece
- Salt: pinch
2
In a separate bowl, place 25 grams of butter, add 125 grams of sugar and one packet of vanilla sugar. Mix until a homogeneous mass is obtained. Add 5 egg yolks and continue mixing until the sugar dissolves.
- Butter: 25 g
- Sugar: 125 g
3
Add 50 grams of sour cream to the mixture, mix, and then add 500 grams of cottage cheese. Mash the mixture well and add 95 grams of flour.
- Sour cream: 25 g
- Curd cheese (tvorog): 500 g
- Wheat flour: 95 g
4
We mix, add half of the whipped egg whites, gently fold them into the mixture. Continuing to mix, we add the remaining whipped egg whites.
- Chicken egg: 5 piece
5
Line the bottom of a 24 cm diameter detachable mold with baking paper and grease the bottom with oil.
6
Bake the cottage cheese casserole in a preheated oven at 180 degrees for 45-55 minutes. Check readiness with a wooden stick.
7
Place the finished casserole on a rack. It can be served hot.
