Cottage cheese casserole with semolina
4 servings
30 minutes
Cottage cheese casserole with semolina is a classic of Russian cuisine, impressing with its tenderness and lightness. The origins of this dish trace back to traditional village recipes when cottage cheese was the basis of many meals. The taste of the casserole is a harmonious blend of the softness of cottage cheese, the sweetness of vanilla sugar, and a light citrus note from lemon. Semolina gives structure while whipped egg whites make the texture airy. The casserole is perfect for breakfast, a light dessert, or a cozy tea time. It can be served with thick cream or berry sauce that complements its tenderness and subtle sweetness. This dish symbolizes the warmth of home and the simple joys of life.
1
We mash the soft cottage cheese. Separate the yolks from the whites and beat the whites with a pinch of salt separately. We beat the cottage cheese, yolks, sugar, and vanilla sugar. While beating, we add melted butter and then semolina. Continuing to beat, we add baking soda quenched with lemon juice and the juice of half a lemon (zest can also be added), and pour in the beaten whites. The consistency of the dough should be similar to thick sour cream. The thickness of the dough can be adjusted with milk and semolina.
- Curd cheese (tvorog): 600 g
- Chicken egg: 4 pieces
- Lemon: 0.5 piece
- Semolina: 10 tablespoons
- Butter: 150 g
- Sugar: 0.5 glass
- Vanilla sugar: 1 teaspoon
- Salt: pinch
- Baking soda: 0.5 teaspoon
2
Pour the batter into a form lined with baking paper. Bake in a preheated oven for 50 minutes at 180–200 degrees (after 10 minutes, when the casserole is browned enough, reduce to 160). Serve slightly cooled, drizzled with rich cream and cold berry sauce.
- Butter: 150 g
- Chicken egg: 4 pieces
- Curd cheese (tvorog): 600 g
