An everyday treat - curd casserole with raisins and whipped proteins. A step-by-step recipe with a photo of making cottage cheese casseroles at home. Video recipe.
What is a curd casserole, every child knows. This dish is perfectly familiar to everyone. Especially former kindergarteners will not deny that the cottage cheese casserole melting in the mouth for breakfast and afternoon tea was the only favorite dish. And fond memories of her are kept to this day. Let's not be nostalgic, and we will bake this culinary miracle on our own at home.
This review offers a recipe for a curd casserole with raisins and whipped proteins. Despite the absence of flour, the baked goods are tender, soft and airy. Cottage cheese casserole is the perfect dessert for those with a sweet tooth and housewives who love quick and easy recipes. You can't buy such a delicious dessert in a store, except for a very expensive one. And at home, in just half an hour, you can prepare this magnificent miracle of culinary art from improvised products. This casserole will be a great breakfast or afternoon tea. You can take it with you to work as a snack or give it to children at school. It tastes good both hot and chilled. It can be served with any topping (with sour cream, jam, yogurt) to tea, coffee, cocoa, milk, juice or as a separate dish.
- Calorie content per 100 g - 180 kcal (if the cottage cheese is fat-free), 225 (fat) kcal.
- Servings - 6
- Cooking time - 1 hour
Ingredients:
- Cottage cheese (any fat content) - 500 g
- Dark chocolate - 100 g
- Butter - 50 g in the dough, 25 g in the glaze
- Vanilla sugar - 1 tsp
- Sugar - 50 g or to taste
- Eggs - 3 pcs.
- Dried and ground orange peel - 0.5 tsp
- Semolina - 3 tablespoons
- Raisins - 100 g
- Soda - 0.5 tsp
- Salt - a pinch
Step-by-step preparation of curd casserole with raisins and whipped proteins, recipe with photo:
1. Place the curd in a bowl for kneading the dough. The quality of the casserole affects the taste of the casserole, so the curd should not be sour or old. Homemade fatty cottage cheese is best.
2. If you like the cottage cheese in the casserole not to be felt, the baking is airy and tender, then beat the cottage cheese with a blender or grind it several times through a sieve. So that its consistency resembles Philadelphia cheese. But in no case pass it through a meat grinder, otherwise the curd will be sticky and heavy. If you like the cottage cheese in the casserole to be felt "on the tooth", then do not waste time rubbing and whipping, but simply mix all the ingredients with a fork.
3. Pour semolina with vanilla sugar, baking soda into the curd mass and mix well.
4. Then add softened room temperature butter and orange zest. Instead of dry zest, fresh zest will go.
5. Mix everything well again until smooth. If the butter is in the refrigerator, remove it beforehand so that it melts. Then it will be evenly distributed throughout the test.
6. Wash the raisins with cold water, dry them with a paper towel and send them to a bowl with cottage cheese. If the raisins are hard, pre-soak them in boiling water for 5 minutes so that they steam and become soft. Then rinse and dry.
Cottage cheese casserole is good because you can endlessly experiment with its taste. Instead of raisins, you can add dried apricots, prunes, candied fruits, marmalade, nuts, sun-dried bananas, cranberries and other goodies. It is better not to add fresh juicy berries or fruits, because they give excess moisture.
7. Wash the eggs and gently break the shells so as not to damage the yolks. Separate the yolks from the whites and place them in separate bowls. Make sure that not a single drop of yolk gets to the whites, otherwise the whites will not beat correctly. Pour sugar over the yolks.
8. Beat the yolks with sugar well with a mixer until a smooth, fluffy lemon-colored mass. The mixture should double in volume.
9. Pour the whipped yolks into a bowl of cottage cheese.
10. Stir the curd into the yolks until they are completely mixed in.
11. Add a pinch of salt to the egg whites and beat them into a fluffy and fluffy white firm foam with a mixer with clean whisks. Check the readiness of the whipped proteins as follows. If you turn the bowl over with them, they will remain motionless and will not fall out of it.
12. Send the whipped egg whites to the curd mass.
13. Using a spoon, gently stir in the egg whites into the dough. Do this slowly and in one direction to prevent the proteins from settling.
14. Line a baking dish with parchment paper, lay out the curd dough and smooth the surface. You can also grease the mold with butter and sprinkle with semolina, so the casserole will not stick to the walls either.
It is best to cook casseroles in a cast iron pan, then the baking process will be fast and of high quality, because the heat is evenly distributed.
15. Preheat the oven to 180 degrees and send the cottage cheese casserole to bake for 40-45 minutes until golden brown. Remove the prepared casserole from the mold, put it on a dish and cool slightly.
You can also make small portioned curd cakes from this dough. Then it will take less time to bake them, about 15-20 minutes.
16. The casserole can be consumed as it is, sprinkled with powdered sugar. Alternatively, you can brush the top of a baked casserole with butter or sour cream to make the crust tender and flavorful. But I suggest covering it with chocolate icing. To do this, put broken pieces of dark chocolate in a bowl and add butter.
17. Send the container to the microwave at 850 kW for 1-2 minutes to melt the chocolate and butter. Make sure that the chocolate does not boil, otherwise it will acquire bitterness.
18. Using a silicone brush, stir the melted chocolate and butter to form a smooth, homogeneous mass.
19. Coat all sides of the casserole with a layer of chocolate icing.
20. Leave it at room temperature to set the frosting. After that, serve the curd casserole with raisins and whipped proteins to the dessert table.
