Lush curd casserole

Let's prepare a fluffy cottage cheese casserole in the oven. A simple step-by-step recipe with photos and available products, resulting in delicious, aromatic and juicy homemade baked goods.

For the curd casserole, I use 5% fat curd, although you can use whichever one you like best. The fatter the product, the tastier and more satisfying the finished dish will turn out. By consistency, choose cottage cheese not pasty, but closer to crumbly.

Chicken eggs in the recipe are large (55-65 grams each). The amount of sugar can be changed to your liking, decreasing or increasing it. With the indicated weight, the curd casserole will be moderately sweet, but it also depends on how sour the curd you add.

Vanillin and lemon zest are the flavors that make the lush curd casserole even more flavorful. If you don't like them or are not available, just don't add them. Lemon zest is the topmost layer of the rind (thin, yellow). It is most convenient to remove it with a fine grater, but you can also use a knife (then chop finely and finely).

Ingredients

• Cottage cheese
• (700 grams)
• Chicken eggs
• (4 pieces)
• SugarSugar
• (100 grams)
• Wheat flour
• (2 tablespoons)
• Lemon zestLemon zest
• (1 teaspoon)
• Vegetable oilVegetable oil
• (1 teaspoon)
• Cooking Salt Cooking Salt
• (1 pinch)
• VanillinVanillin
• (1 pinch)

Directions

1. To prepare a fluffy and airy cottage cheese casserole in the oven, we need the following ingredients: cottage cheese, chicken eggs, sugar, wheat flour, lemon zest, vanillin and salt (to enhance the taste). To lubricate the mold, take quite a bit of odorless vegetable oil.
2. First of all, turn on the oven to warm up (180 degrees), top-bottom mode, without convection. Then we will prepare a baking dish: mine is detachable, with a diameter of 18 centimeters. Grease the bottom and sides with vegetable oil (1 teaspoon is enough) and lay with parchment paper. At the bottom, I just put a piece of parchment, secure the walls and fold the edges of the paper down (so you can't see them). And to the sides I put a long strip of parchment - it sticks thanks to the oil.
3. We wash and dry 4 chicken eggs. Gently break up and separate the whites from the yolks. Usually, I immediately pour the protein into a bowl, and pour the yolk from the shell into the palm of my hand. The remaining protein easily passes through the fingers and the yolk remains clean.
4. Put 700 grams of cottage cheese, 100 grams of granulated sugar, 2 tablespoons of wheat flour, a teaspoon of crushed lemon zest and a pinch of vanillin (can be replaced with a teaspoon of vanilla sugar) to the egg yolks.
5. We punch the contents of the bowl with an immersion blender so that the curd mass becomes completely homogeneous and smooth, without a single lump. If you do not have such an electric assistant, you can connect everything in a food processor (attachment - metal or plastic knife). If this is not available, then wipe the cottage cheese through a sieve and mix all the products thoroughly with a mixer, whisk or fork.
6. Pour a pinch of salt into the container for the egg whites.
7. Beat with a mixer at medium speed until you get a snow-white fluffy cap. The whipped egg whites must be stable and not flowing, that is, they must not move when the bowl is turned over. See how they hold onto the rim? If you leave them in this position, they will not change at all even after 10-15 minutes, but there is no need to wait - we are preparing an airy casserole.
8. We shift the whipped whites to the curd mass. Gently but confidently mix the proteins into the base with folding movements. In general, we work like a biscuit dough.
9. The result is a very delicate and airy curd mass. It is due to the air bubbles in the egg whites that the curd casserole will turn out fluffy and high.
10. We shift the curd dough into a prepared form and put it in an oven already heated to 180 degrees for 40 minutes. I have an electric oven, and you should be guided by your own peculiarities.
11. During this time, the curd casserole will rise a lot, so it is important to make rather high sides of parchment paper. We take out the form from the oven and let the baked goods cool completely. In the process of cooling, the casserole will settle, but at the same time it will retain its splendor and airiness.
12. Remove the baking dish, remove the baking paper and serve. I like this casserole, even a little warm
13. Lush and airy cottage cheese casserole, cooked in the oven, is good with sour cream, condensed milk or jam. Cook for your health and enjoy your appetite, friends!