Tender cottage cheese casserole
6 servings
60 minutes
Cottage cheese casserole is a true embodiment of home comfort and tenderness. This recipe originates from Russian cuisine, where cottage cheese is valued for its benefits and versatility. The casserole is made from airy cottage cheese mixed with milk, starch, sugar, and vanilla, then complemented with whipped egg whites for added lightness. It is baked until golden brown, acquiring an appetizing aroma and soft texture. The taste of the casserole is delicate and slightly sweet with subtle vanilla notes, perfectly paired with jam, sour cream or fresh berries. It is suitable for breakfast or a cozy tea time, providing a sense of warmth and home tranquility.
1
We beat the cottage cheese mixed with milk using a mixer. Add egg yolks, starch, sugar, and vanilla sugar. Mix well.
- Curd cheese (tvorog): 750 g
- Milk: 400 ml
- Chicken egg: 3 pieces
- Potato starch: 40 g
- Sugar: 150 g
- Vanilla sugar: 10 g
2
Whip the egg whites separately with a pinch of salt, then fold them into the prepared mixture.
- Salt: pinch
3
Grease the baking form with fat or vegetable oil, sprinkle the bottom with ground breadcrumbs. Fill the prepared form with cottage cheese mixture, placing pieces of butter on top. Bake at medium temperature for 45 minutes until a golden crust forms.
- Butter: 25 g
