Any pastry tastes better if it remains fluffy and airy after it has been removed from the oven.
The same rule applies to cottage cheese casseroles.
It turns out that flour prevents this effect, without which it is quite possible to do when kneading the curd dough.
To prepare cottage cheese casserole you will need:
- 500 grams of cottage cheese;
- 2 chicken eggs;
- 2 tbsp. l. semolina;
- 2 tbsp. l. sour cream;
- 30 grams of vanilla sugar;
- yolk and butter.
How to cook
The secret of an airy casserole lies primarily in replacing flour with semolina.
If flour is added to the curd mass, then in the end the casserole will turn out to be dry and heavy, and also very high-calorie.
So, beat the cottage cheese with a blender and add sugar along the way, then eggs and sour cream.
At the end, you need to add semolina, then knead the mixture until smooth.
Preheat the oven to a temperature of 180 degrees Celsius and prepare the form for baking.
To do this, grease its walls and bottom with butter and lightly powder with semolina, shake off the excess.
Then spread the curd mass and evenly distribute over the entire surface.
Grease with a stirred egg yolk and send to the oven for 40-50 minutes.
Sprinkle with powdered sugar on top, and serve with sour cream or jam.
Bon Appetit!
