The most delicate cottage cheese casserole with whipped cream
8 servings
60 minutes
The tender cottage cheese casserole with whipped cream is a delightful dish of Russian cuisine that combines an airy texture with a rich creamy flavor. Historically, cottage cheese casseroles were popular due to their ease of preparation and the availability of ingredients. This version gains special lightness from the whipped cream and egg whites, which give it airiness and tenderness. The taste of the dish is balanced: the sweetness of sugar and vanilla pairs with the slight tartness of cottage cheese and raisins, while semolina adds structure. The casserole is perfect for breakfast or dessert and can be served with berries, sour cream, or nuts. It is a cozy and warm treat that evokes associations with home and childhood.
1
Separate the yolks from the whites. Whisk the yolks with sugar in a mixer until a white foam forms. Whisk the whites with half of the powdered sugar until stiff peaks form.
- Chicken egg: 2 pieces
- Sugar: 4 tablespoons
- Icing sugar: 3 tablespoons
- Icing sugar: 3 tablespoons
2
Whip the cream with vanilla and the remaining powder until peaks form.
- Heavy cream 35% fat: 100 ml
- Vanilla: pinch
- Icing sugar: 3 tablespoons
- Icing sugar: 3 tablespoons
3
Add 4 packs of cottage cheese (Blagoda, Rostagroexport) of any fat content to the yolks and mix until smooth, then pour in the milk and mix again.
- Curd cheese (tvorog): 800 g
- Milk: 100 ml
4
Add semolina, zest, raisins (previously washed and dried), and baking powder.
- Semolina: 3 tablespoons
- Lemon zest: 1 teaspoon
- Golden seedless raisins: 120 g
- Baking powder (raising agent): 5 teaspoon
5
Use a plastic or wooden spatula to alternately fold in the whipped cream and whipped egg whites.
6
Place in a preheated oven at 160 degrees and bake for 30-40 minutes until golden brown.
7
Serve with sour cream, berries, syrups, dried fruits, or nuts.
