In its composition, the casserole resembles cheesecakes, although the cooking method is different.
It's the same cottage cheese base, only baked, not fried.
Due to this, the dish has a particularly delicate taste and is a very popular dessert where milk and cottage cheese are available in abundance.
The recipe for the perfect casserole was shared by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova.
To prepare the dish we need:
- 600 grams of cottage cheese;
- 150 grams of butter;
- 4 chicken eggs;
— juice of half a lemon;
- 3 tablespoons of mixed flour and semolina;
- half a teaspoon of soda;
- a pinch of salt and vanilla sugar;
- raisins optional.
Making the casserole
To prepare, melt the butter in a suitable bowl.
This is done in the microwave in the "heating" mode. The main goal is to achieve an even distribution of oil on the walls.
Once this is achieved, excess oil is drained and the walls are sprinkled with semolina. This will make it much easier to remove the finished casserole.
Next, you need to separate the whites and yolks and mix them separately with sugar.
After this, the cottage cheese is whipped and mixed with the yolks, and then with melted butter.
Next, lemon juice and vanillin are added to the mixture, as well as flour and semolina.
The last step is to thoroughly mix it with the remaining whites. In the multicooker, select the baking mode and set the timer for 45 minutes.
It is important not to open the multicooker immediately after baking, but to wait at least an hour.
It is better to put the finished dish in the refrigerator overnight, in the morning you will have an excellent dessert.
Expert: Julia Arkhipova
