Cottage cheese and berry casserole with powdered sugar
4 servings
30 minutes
Cottage cheese and berry casserole with powdered sugar is a delicate treat infused with the aromas of summer. Its roots trace back to Russian culinary tradition, where cottage cheese has always played an important role in home cooking. In this recipe, lightness is achieved through carefully whipped egg whites, while the natural sweetness of the cottage cheese perfectly complements the tartness of fresh berries. The casserole is soft and slightly moist inside, with a light crust on the surface. It is served warm, allowing the delicate flavor of butter and semolina to unfold. An ideal treat for a cozy tea time—sweet but not cloying, it brings joy with every bite.
1
Separate the whites from the yolks, add cottage cheese, semolina, and baking powder to the yolks, and mix everything. Then add sugar and softened butter, and mix again.
- Curd cheese (tvorog): 500 g
- Semolina: 50 g
- Baking powder (raising agent): 2 teaspoons
- Sugar: 100 g
- Butter: 50 g
2
Whip the chilled egg whites into a strong foam, gradually adding powdered sugar. Gently fold the whipped egg whites into the resulting cheese mixture.
- Chicken egg: 3 pieces
- Icing sugar: 70 g
3
Spread half of the cottage cheese mixture in the mold, then add the berries, and top with the remaining cottage cheese mixture, smoothing it out.
- Curd cheese (tvorog): 500 g
- Fresh berries: to taste
- Curd cheese (tvorog): 500 g
4
Preheat the oven to 180 degrees and bake for 30 minutes.
5
Slightly cool the finished casserole and serve it warm.
