Cottage cheese casserole with raspberries (without flour and butter)

No flour, no butter, no sugar.

Ingredients

• Curd - 600 g
• Thick yogurt 8% or sour cream - 250 g + 70 g (for lubrication on top)
• Raspberries - 250-300 g
• Eggs - 4 pcs.
• Sugar - 90 g
• Vanilla sugar - 20 g
• Corn starch - 30 g
• Salt - 1 pinch

Directions

1. Beat cottage cheese, yogurt and yolks with a blender until smooth.
2. Add 30 g of starch to the mass, corn starch is best, but potato starch is also possible. And mix everything again (you could add starch at the initial stage).
3. Beat egg whites with a mixer with sugar, vanilla sugar and a pinch of salt until stable peaks. Depending on the power of the mixer, you will have to beat for 10-12 minutes. If you like sweets, you can increase the amount of sugar. But I don't make it too sweet. Then you can just pour honey on top, it turns out more useful.
4. Introduce whipped proteins in small portions to the curd mass. Stir with gentle movements from top to bottom, trying to keep the mass airy as much as possible.
5. Line the bottom and sides of the mold with parchment, transfer the curd mass into the mold (the diameter of my mold is 21 cm). Bake in an oven preheated to 160 degrees for 45-50 minutes.
6. In the oven, the casserole will rise and cracks may appear. As it cools, it will sink again, and the cracks will become less noticeable.
7. Allow the casserole to cool in the form, only then remove from the form.
8. Brush the top of the casserole with yogurt.
9. Decorate with raspberries.
10. Done - a delicate, weightless, light, absolutely not sugary-sweet dessert.
11. Enjoy your meal!