It’s hard to believe, but casserole is not our native dish. It turns out that it came to our gastronomic culture from France. It was there that the cook decided for the first time to cook cottage cheese in the oven.
The new recipe happened quite by accident. The cook decided to bake in the oven everything that remained after dinner – cottage cheese, milk, eggs, a little sugar. The
result was a delicious dish that slightly resembled cheesecakes
.
We borrowed this cooking algorithm, in the period of the USSR, the casserole became even more popular.
Ingredients for cottage cheese casserole:
- cottage cheese – 800 g;
- powdered sugar – one tbsp;
- yolks – 4 pcs;
- raisins – 60 g;
- semolina – 3 tbsp;
- salt – ½ tsp;
- whites – 4 pcs;
- sugar – 3 tbsp;
- sour cream – 2 tbsp.
Preparation of cottage cheese casserole:
Add 3 yolks, sour cream and salt to the cottage cheese, beat with a blender until homogeneous. To the curd cream pour semolina, mix and leave to swell slightly.
At this time you need to mix the proteins with sugar and beat until the appearance of stable peaks
.
First introduce the washed raisins into the cottage cheese, and then carefully add the protein mass.
You should try to mix the cottage cheese mass so as to keep the protein consistency in the mixture. Otherwise, the casserole will not be lush.
Grease the baking mold with butter, sprinkle with semolina. Put the casserole in the mold, smear the surface with egg yolk and bake at 180 degrees for about 30-35 minutes.
We recommend adding a pinch of vanilla to the cottage cheese when mixing the ingredients for flavor. Sprinkle the casserole with powdered sugar if you like it sweeter.
