The most delicate cottage cheese soufflé casserole in a multicooker
4 servings
100 minutes
The tender cottage cheese casserole-soufflé is an embodiment of lightness and airiness, a favorite dish of Russian cuisine. Its roots go back to traditional cottage cheese casseroles, but the cooking technique gives it a texture comparable to a cloud. Whipped egg whites provide incredible lightness, while the cottage cheese adds richness and a delicate creamy flavor. The sweetness is adjusted with a sugar substitute, making it healthy for those watching their diet. Cooked in a multicooker, it retains its moisture and softness, and slow cooling makes it ideal for serving. It's a wonderful option for breakfast or a light dessert that can be complemented with fruits, berries, or honey.
1
Mix cottage cheese with egg yolks, starch, and baking powder in one container. Blend with a blender.
- Curd cheese (tvorog): 800 g
- Chicken egg: 5 piece
- Potato starch: 2 tablespoons
- Baking powder (raising agent): 0.5 teaspoon
2
Whip the egg whites with a sugar substitute until stiff peaks form.
- Chicken egg: 5 piece
- Sweetener tablets: 15 pieces
3
Gently mix the cottage cheese mixture with the whipped egg whites (do not use a mixer, just fold the egg whites into the cottage cheese mixture and stir with a spoon from the bottom up).
- Curd cheese (tvorog): 800 g
- Chicken egg: 5 piece
4
Grease the bottom of the multicooker with oil.
- Butter: to taste
5
Carefully spoon the resulting mixture into the multicooker and smooth it out.
6
Set the baking mode for 1 hour and 20 minutes. When it's done, do not open the lid; let it sit and cool for an hour or two.
