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Easter cottage cheese with raisins in the oven

0
1083
Kitchen Russian
Calorie content 204.8 kcal
Portions 10 port.
Cooking time 110 minutes
Proteins * 4.7 gr.
Fats * 5.1 gr.
Carbohydrates* 40 gr.
* per 100 gr. product
Easter cottage cheese with raisins in the oven
Content

Oven cottage cheese Easter is an ideal recipe for those who prefer baked curd or custard curd, and are also wary of raw eggs. This Easter tastes a bit like a cottage cheese casserole and is liked by both adults and children.

Ingredients

Cooking process

step 1 out of 10
To prepare Easter cottage cheese, purchase quality cottage cheese. Rub it several times through a sieve or punch with a blender.
step 2 out of 10
Carefully separate the whites from the yolks, not allowing even a drop of yolk, but essentially fat, to get to the whites. Place the proteins in a separate container and refrigerate. Beat the yolks with a mixer with half the sugar rate, and then mix them with grated cottage cheese.
step 3 out of 10
Pour the cream into the curd mass, add sour cream, semolina, cornstarch and baking powder. Stir all ingredients. Next, according to your desire and taste preferences, enter the spices. Cinnamon, cardamom, and vanillin are great for baked Easter cottage cheese. Pour thoroughly washed raisins and dried cranberries into the curd mass and mix thoroughly. It is necessary that the dried fruits are evenly distributed throughout the mass. Set the container with the curd mass aside for 10-15 minutes. During this time, semolina will swell.
step 4 out of 10
At this time, beat the egg whites with the remaining sugar until they are firm.
step 5 out of 10
After 10-15 minutes, gently add the whipped whites into the curd mass. Do this in portions to make the mass more fluffy.
step 6 out of 10
Prepare tall tins for baking (Easter cakes are baked in these tins). Line them with parchment and butter. Fill the molds with the curd mass to three quarters of the volume.
step 7 out of 10
Cover all the molds on top with foil so that the Easter does not burn when baking. Place them on a baking sheet and place them in an oven preheated to 160 ° C. Pour water into a baking sheet (about 2 cm). This will contribute to the rise and steam the cottage cheese Easter well. Cook Easter for 40 minutes, then remove the foil and brown for another 25-30 minutes without lowering the temperature.
step 8 out of 10
I would like to note that the baking time depends on the individual characteristics of the oven, as well as the baking dish used. In low forms, Easter bakes faster than in high ones. When the Easter cottage cheese is ready, turn off the oven; do not take the Easter cake out of it. Keep the Easter cottage cheese in the cooling oven. During this time, it will slightly decrease in volume. Don't be discouraged, this is a common property of curd baked goods.
step 9 out of 10
After 10-15 minutes, remove the Easter from the oven and let it cool completely. Then remove from the mold and decorate as you wish.
step 10 out of 10
Serve decorated Easter cottage cheese with raisins to the festive table.
Bon Appetit!

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