Cottage cheese casserole for breakfast
4 servings
30 minutes
Cottage cheese casserole is a classic dish of Russian cuisine that has long become a favorite breakfast. Its history roots in the traditions of simple village recipes when cottage cheese was used to create nutritious and hearty dishes. The casserole features a delicate, airy texture and a harmonious blend of sweet and sour flavors: the cottage cheese base adds softness, lemon zest adds freshness, and cherries provide a slight tartness. Semolina gives structure while vanilla sugar fills the dish with a subtle aroma. The casserole is served warm or chilled and pairs excellently with sour cream, honey, or jam. It is perfect for a cozy family breakfast—nutritious and healthy—charging you with energy for the whole day.
1
Preheat the oven to 180 degrees. While the oven is heating, prepare the dough.
2
Lightly beat the eggs with sugar.
- Chicken egg: 4 pieces
- Sugar: 0.5 glass
3
Add 3 standard packs of cottage cheese (180-200 grams each). Mix with a whisk.
- Curd cheese (tvorog): 550 g
4
Remove the zest from the lemon and chop it. Squeeze the juice from the lemon. Add the juice and zest to the cottage cheese-egg mixture.
- Lemon: 1 piece
5
Add semolina and baking powder. Mix everything again with a whisk until a homogeneous mass is obtained.
- Semolina: 0.5 glass
- Baking powder: 15 g
6
Add frozen cherries to the batter (about half a pack, no need to thaw). Carefully distribute the whole berries in the batter — since they are not thawed, they won't break apart and won't color the batter cherry red.
- Frozen cherries: 150 g
7
Grease a round mold with a diameter of 24 cm with vegetable oil. Pour the batter into the mold. Place the future casserole in the preheated oven. Bake for 45 minutes.
- Vegetable oil: 1 tablespoon
