Curd casserole is a dish known to many people born in the USSR. The fact is that cottage cheese casserole was baked in all kindergartens and schools. This dish is still recommended for children’s institutions. However, now in the menu cottage cheese casserole is becoming more difficult to see. The
dish came to us from Europe, namely from France. Although in the Middle Ages few dishes were prepared from cottage cheese, they still brought the idea of baking cottage cheese.
Later, Russian cooks learned about the recipes of casseroles, who just baked cottage cheese with milk and beaten egg. It turned out a puffy and soft dish, loved by many.
Ingredients for cottage cheese casserole:
- Curd – 600 g;
- Eggs – 4 pcs;
- Vanilla sugar – 1 tsp;
- Sugar – 130 g;
- Sour cream – 250 g;
- Cornstarch – 30 g;
- Salt – a pinch;
- Coconut shavings – 50 g;
- Almond petals.
Preparation of cottage cheese casserole:
Divide the eggs into whites and yolks, pour the yolks along with sugar and starch into the cottage cheese. Add sour cream to the cottage cheese and whip with an immersion blender until smooth.
Pour salt into the whites and whip until stably fluffy peaks
.
Using a spatula, gently spoon the protein mixture into the cottage cheese mixture, combine.
Pour coconut shavings into the cottage cheese mixture, mix. Cover the sides and bottom of the baking mold with parchment
. Place the curd mixture in the mold and bake at 160 degrees for 50-60 minutes.
We recommend decorating the curd mixture with almond petals before baking.
After baking the curd casserole can be sprinkled with powdered sugar.
