Cottage Cheese Casserole with Pumpkin and Cardamom

Baking and Desserts | Russian cuisine

⏳ Time

2 hours + 3 hours

🥕 Ingredients

🍽️ Servings

Description

Cottage cheese casserole with pumpkin and cardamom.

Ingredients

Nutmeg - 17.6 oz
Cottage cheese - 17.6 oz
Egg white - 2 pieces
Baking Powder - 0.4 oz
Wheat Flour - ¾ glasses
Sugar - ½ glasses
Salt - ¼ spoons
Butter - 0.7 oz
Breadcrumbs - 0.4 oz
Cardamom - 15 pieces

Step by Step guide

Step 1

Prepare all the ingredients. Preheat the oven to 428°F.

Step 2

Open the cardamom pods and lightly crush the black seeds.

Step 3

Grate the pumpkin on a fine grater, then mix it with the cottage cheese and sugar until you achieve a smooth orange puree.

Step 4

Add the flour, baking powder, cardamom, and salt to it. Mix again until smooth.

Step 5

Whip the egg whites until they form a fluffy foam.

Step 6

Add the egg white to the cottage cheese mixture. The consistency of the batter should be similar to toothpaste — neither too runny nor too thick. If the batter turns out to be too thick, whip it and add one more egg white.

Step 7

Grease the pan with butter and sprinkle with breadcrumbs.

Step 8

Pour all the batter into the baking pan. Place the pan in the oven, reduce the temperature to 356°F (350 degrees Fahrenheit), and bake for 40 to 55 minutes.

Step 9

Turn off the oven and leave the casserole to cool inside for 1 to 1.5 hours. Then, place the dish with the casserole on a rack and let it cool completely at room temperature.