Curd casserole without flour and semolina

This is the most delicate and fluffy curd casserole you can cook! There will be no flour or semolina in it: the recipe for homemade dessert includes corn starch, which, if desired, can be replaced with potato. Everything is done quite simply and quickly, and the result will pleasantly surprise even sophisticated lovers of cottage cheese baking.

I use 5% cottage cheese to make this fluffy curd casserole, but you can use whichever one you like best. The fat content of sour cream also does not play a special role - I have 20%. I do not advise you to reduce the amount of granulated sugar - in the finished form, the curd casserole turns out to be ideal in sweetness. But I just insist on adding lemon zest and vanilla sugar (as an option, a pinch of vanillin)!

Ingredients

• Cottage cheese (500 grams)
• Chicken eggs (5 items)
• Sugar (120 grams)
• Sour cream (100 grams)
• Corn starch (40 grams)
• Lemon zest (1 tablespoon)
• Vanilla sugar (1 tablespoon)

Directions

1. The recipe for an airy curd casserole includes the following ingredients: cottage cheese, chicken eggs, granulated sugar, corn starch (or 30 grams of potato), sour cream, lemon zest and vanilla sugar.
2. We turn on the oven to warm up (160 degrees), since the base for the curd casserole is done quite quickly. Wash and dry chicken eggs (5 pieces). Separate the whites from the yolks. We put all the products at room temperature in a fairly voluminous dish, except for proteins (we will put them in the refrigerator for now) and half the amount of granulated sugar (60 grams). In a bowl, we have cottage cheese, sour cream, half the sugar, cornstarch, vanilla sugar, and chopped lemon zest.
3. We punch everything with an immersion blender until a liquidish homogeneous mass is formed. In this recipe, it is very important to achieve the complete smoothness of the mixture, so I advise you to use a submersible blender. Of course, you can punch the mass in a food processor (a metal knife attachment), but you must first wipe the cottage cheese through a sieve.
4. We take a bowl, which must be washed and dried thoroughly in advance. I also advise you to degrease it with lemon juice, and then rub it dry again. Pour in cold proteins and begin to beat with a mixer at low speeds, gradually increasing the speed to medium. When the proteins begin to foam and become airy, gradually (in 4-5 doses) add the remaining 60 grams of granulated sugar. We increase the speed of the mixer to maximum and beat the meringue, not forgetting about the sugar. If you are using a planetary mixer, it is much easier because your hands are free. Beat the whites with a hand mixer as if we were drawing an eight or an infinity sign. This is necessary so that the mass is whipped evenly. In general, whipping the whites will take you about 10-15 minutes. When the sugar is completely dissolved, the mass will be as it should. See how the finished French meringue looks like: it is thick and dense (it holds on to the corolla), while the protein cream is fluffy and delicate. The meringue should not move, or even more so be at least to some extent liquid - in this case, you either did not completely beat the whites, or fat got into them (possibly part of the yolk).
5. Gently, in 4-5 steps, add whipped proteins with sugar into the curd base for the casserole. Stir them in with podkaporyanny (folding) movements from bottom to top in a clockwise direction, rotating the bowl in the opposite direction.
6. If small lumps of protein remain, no big deal. The main thing is not to besiege the mass, keeping its airiness and splendor to the maximum.
7. We will cook cottage cheese casserole without flour and semolina in a water bath. To do this, place the form with the future dessert (just transfer the dough into it) in a deep dish (form or baking sheet) of a larger size. Pour boiling water into a large dish so that the water level reaches the middle of the height of the dish with the dessert. I do not lubricate the mold (I have a silicone 20x20 centimeters) with curd mass.
8. Cook the casserole in a preheated oven for about an hour on a medium level at 160 degrees. I have a gas oven, bottom heating, no convection.
9. We take out the finished cottage cheese casserole without flour and semolina (a decent amount is obtained - about 940 grams) from the water bath and let it cool completely. In fact, you can eat it warm - the casserole keeps its shape perfectly and does not fall apart
10. Cut the dessert into portions and serve homemade. You can, of course, pour the airy casserole with dessert sauces, jams, condensed milk, melted chocolate, sour cream, but it seems to me that it is self-sufficient in itself. Millions of air bubbles in this delicacy have made it truly weightless, fluffy and tender. Try it, you will definitely like it!