Cottage Cheese Casserole

Kouvola, Recipe
Photo by Lidiia Benkovskaia

Ingredients (for 6 servings):

  • 1 kg of cottage cheese
  • 3 large eggs or 4 small
  • 150 g sugar (7 tablespoons with a small top)
  • 6 tbsp decoys + 1 tablespoon for sprinkling molds(form)
  • 4 tbsp raisins
  • 50 g butter + 1 tbsp. to lubricate the mold(form)
  • a small pinch of salt
  • 1 sachet of vanillin or 2 sachets of vanilla sugar

A few tips:

  • The top of the baked casserole must be greased with butter or fat sour cream, then the crust will become tender and fragrant.
  • In addition to vanilla sugar, you can add lemon zest to the curd casserole dough, it will give an incomparable aroma.

Cooking process steps:

  1. Sort raisins from debris and rinse in running water. Soaking raisins is not necessary, just rinse. Turn on the oven to warm up to 180 C.
  2. Rub the cottage cheese through a sieve or beat well with a blender. It should acquire a creamy consistency.
  3. Separate the squirrels from the yolks.
  4. Add all sugar and vanillin to the yolks.
  5. Grind the yolks with sugar or beat with a blender until the mixture turns white. Add whipped yolks to the curd.
  6. Pour out all the semolina. Mix well and set aside the mixture for 10 minutes – during this time the semolina will swell.
  7. Then pour raisins. Mix.
  8. Add a pinch of salt to the proteins and beat thoroughly until a stable foam.
  9. Gently mix the whipped proteins into the curd mass with a spoon. This is done manually to preserve air bubbles, which will make the casserole souffle-like.
  10.  The mass should be homogeneous and viscous.
  11. Lubricate the mold with a small amount of softened butter.
  12. Sprinkle greased form with semolina. So, the casserole does not stick to the walls when it is baked.
  13. Pour the curd into the prepared form. Melt the butter.
  14. Spread half melted butter on the surface.
  15. Cover the casserole with foil and send in a well preheated to 180 ┬░ C oven for 30 minutes.
  16. After 30 minutes, remove the foil and without lowering the temperature, bake the casserole for another 20 minutes, it should brown.
  17. Pour the hot casserole with the rest of the butter, it is convenient to apply it with a brush. So the crust will become soft and fragrant.
  18. Cut the slightly cooled casserole and serve