Cottage Cheese Casserole

This casserole turns out very beautiful, delicious, and tender. Any berries and fruits are suitable for this recipe. For baking, a form of 7-9 inches is best, preferably with a detachable bottom.

Cottage Cheese

1 1/2 cups

Milk

2/3 cup

Sugar

2/3 cup

Eggs

3 units

Semolina

1/4 cup

Starch

3 tbsp

Flour

2/3 - 3/4 cup

Lemon

1/2 pc. (zest)

Lemon Juice

1 tsp

Vanilla Sugar

1 packet

Salt

pinch

For the top:

Apples

5-6 units

Raspberries

Currants

Sugar

Cinnamon

To prepare the cottage cheese casserole, pour semolina with warm water so that it covers the cereal, and let it soak for 40-60 minutes.

Separate the whites from the yolks. Place the whites in the refrigerator, and add half of the sugar to the yolks and beat until white and foamy. Add the second half of the sugar to the swollen semolina and mix. Combine the beaten yolks and semolina, mix well.

Mix the cottage cheese with milk and, using a blender, blend it to the consistency of thick sour cream.

If you don't have a blender, you can strain the cottage cheese through a sieve 1-2 times.

Add the prepared cottage cheese to the yolk-semolina mixture, also add vanilla sugar, grated lemon zest, lemon juice, and mix. Now, beat the whites with a pinch of salt until stiff peaks form and fold into the batter, gently stirring from top to bottom.

Add starch and flour to the batter, mix thoroughly and gently.

Pour the batter into a greased and semolina-sprinkled pan, but not all of it. Leave about 1/5 of it. On top of the batter, place chopped apples, sprinkle them with sugar and cinnamon.

Pour the remaining batter over the apples, then arrange currants and raspberries on top, bake in a preheated oven to 350 degrees Fahrenheit for 40-50 minutes.

Let the ready cottage cheese casserole cool completely in the form before removing. The casserole will settle a bit after cooling (this is inevitable).

(5/5)