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Cottage cheese casserole tender

0
1752
Kitchen Russian
Calorie content 239.3 kcal
Portions 6 port.
Cooking time 60 minutes
Proteins * 7.8 g
Fats * 9.2 gr.
Carbohydrates* 37.2 g
* per 100 gr. product
Cottage cheese casserole tender
Content

A casserole cooked with semolina always turns out to be especially tasty. And if you add a little cream to it, and cook the protein separately, then the dough will be insanely tender. So it just melts in your mouth!

Ingredients

Cooking process

step 1 out of 7
In a deep container, combine cottage cheese, cream, semolina, sugar and egg yolks. We mix.
step 2 out of 7
Transfer the proteins to a separate bowl and beat them with a blender. The mass should be quite thick.
step 3 out of 7
Stir the curd and egg mass with a blender.
step 4 out of 7
Now we mix the two masses into one homogeneous mixture.
step 5 out of 7
Stir the mass gently with a spatula so that the dough is airy.
step 6 out of 7
We take a baking dish, put baking paper on the bottom (this will make it easier to get the casserole) and spread the dough in an even layer.
step 7 out of 7
We heat the oven in advance to 160 degrees. We put the form inside for 40-45 minutes. Then turn off the oven, open the door and, without taking out the casserole, cool it.

Bon Appetit!

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