Cottage cheese casserole with cranberry jam
8 servings
40 minutes
Cottage cheese casserole with cranberry jam is a delicate, airy treat with a bright berry note. The recipe is based on the traditional Russian love for cottage cheese, which has been used in baking for centuries. Cranberries, known for their health benefits, add a pleasant tartness to the casserole, creating a harmony of flavors: the sweetness of sugar, the softness of cottage cheese, and the freshness of berry sauce. The dish is perfect for a cozy family breakfast or a light dessert after lunch. The casserole holds its shape well and its aroma makes you linger in the kitchen waiting for the first spoonful. It can be served with honey, sour cream or an extra portion of cranberry jam, making it even richer and more appetizing.
1
Mix cranberries (can be frozen) with 50 grams of sugar, bring to a boil, simmer for 15 minutes, and cool.
- Fresh cranberries: 150 g
- Sugar: 100 g
2
Beat the eggs with the remaining regular and vanilla sugar until white. Add the cottage cheese - beat. Add the semolina and baking powder - beat.
- Chicken egg: 3 pieces
- Sugar: 100 g
- Vanilla sugar: 1 teaspoon
- Curd cheese (tvorog): 720 g
- Semolina: 5 tablespoon
- Baking powder (raising agent): 0.5 teaspoon
3
Grease the mold with oil, add the cottage cheese mixture, pour cranberry jam on top, and bake in a preheated oven at 180 degrees for 30 minutes.
- Butter: 30 g