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Oven cottage cheese casserole

1845

Kitchen Russian

Calorie content 223.8 kcal

Portions 4 port.

Cooking time 50 minutes

Proteins * 8.7 g

Fats * 8.3 gr.

Carbohydrates* 45.4 g

Content

Among the many recipes for cottage cheese casseroles, it is not so easy to choose your favorite. And is it necessary? Each time, new shades and nuances are revealed to the taste. According to this recipe, the casserole is obtained with a homogeneous delicate texture, and the crust is baked until an appetizing blush. According to your own taste, you can add various types of additives to this basic curd dough, such as dried cranberries, chocolate pieces, candied fruits. The main thing is that the additives are not too wet.

Ingredients

Cottage cheese (fine-grained) 800 gr. Egg 3 pcs. Egg yolk for lubrication Semolina 3 tbsp Granulated sugar 0.5 tbsp. Baking powder 0.5 tsp Vanillin 1 tsp Vegetable oil 1 tbsp Powdered sugar 2 tbsp

Cooking process

We prepare cottage cheese for the casserole. It is recommended to punch it with an immersion blender until smooth, or at least knead it with a crush. So the finished casserole will have a more delicate taste and a uniform consistency.

In a separate bowl, combine chicken eggs and sugar. Whisk everything together until smooth. There is no need to achieve a dense foam, you just need to dissolve the sugar.

Pour the egg-sugar mass into the cottage cheese, mix well until the components are completely mixed.

Pour in semolina and baking powder. Mix with a spoon until smooth.

Preheat the oven to 180 degrees. While the oven is heating, prepare a baking dish. Lubricate it with vegetable oil. We spread the curd dough in a mold and level it with a spoon around the entire perimeter. In a small bowl, beat the yolk with a fork. Using a silicone brush, grease the surface of the casserole with yolk. It is the yolk that will give such a delicious ruddy color to the finished casserole.

We put the form with the future casserole in the oven on the middle level and bake for half an hour. We take the finished product out of the oven and let it cool completely right in the mold. Once cooled, the casserole becomes harder and denser and easier to cut and serve.