Cottage Cheese Casserole with Semolina

Breakfasts | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Cottage cheese casserole with semolina.

Ingredients

Cottage cheese - 21.2 oz
Chicken Egg - 4 pieces
Lemon - ½ pieces
Semolina - 10 teaspoons
Butter - 5.3 oz
Sugar - ½ glasses
Vanilla salt - 1 tablespoon
Salt - a pinch
Activated Baking Soda - ½ spoons

Step by Step guide

Step 1

Mash the soft cottage cheese. Separate the egg yolks from the whites and beat the whites separately with a pinch of salt. In another bowl, beat the cottage cheese, egg yolks, sugar, and vanilla sugar. While beating, add melted butter, followed by semolina. Continuing to beat, add baking soda that has been quenched with lemon juice and the juice of half a lemon (you can also add the zest), then fold in the beaten egg whites. The batter should have a consistency similar to thick sour cream. You can adjust the thickness of the batter using milk and semolina.

Step 2

Pour the batter into a baking dish lined with parchment paper. Bake in a preheated oven for 50 minutes at a temperature of 180–392°F (after about 10 minutes, when the casserole is nicely browned, reduce the temperature to 160 degrees). Serve slightly cooled, drizzled with rich cream and a cold berry sauce.