Curd casserole is an ideal dessert for tea. If you want to cook such a casserole so that it melts in your mouth, then do not use semolina in the recipe, but sift the flour several times in advance.
You will need:
- 500 grams of fresh cottage cheese (crumbly);
- five eggs;
- a glass of sugar;
- 50 grams of creamy mala;
- 50 grams of seedless raisins;
- a glass of flour;
- 1/2 teaspoon of salt;
- 1/4 teaspoon of baking soda.
First of all, grind the curd through a metal sieve so that it acquires a more uniform consistency. Next, take the raisins, rinse them first in cold water, then put them in a small container and pour boiling water over them. Leave the raisins for 15-20 minutes, then drain the water, and put the raisins on a napkin and let it dry slightly.
While the raisins are drying, sift the flour a couple of times (this procedure is necessary to make the casserole more tender and airy). Break the eggs into a deep bowl, add salt to them and beat everything well with a mixer (beat until the eggs double in volume). After that, put cottage cheese, sugar, raisins, flour, soda in the egg mass and mix gently with a spoon so that there are no flour lumps (at this stage it is better not to use a mixer, otherwise the eggs will settle and the casserole will turn out to be less tender).
Take a baking dish (any form with sides of medium height is suitable), grease it with butter, put the resulting curd mass in it and put it in an oven preheated to 180-190 degrees for 30-40 minutes (depending on the size of the form, the wider it is, the less time it takes to bake). After the time has elapsed, check the readiness of the dish with a regular toothpick, and if the dish is ready, remove the baking dish from the oven, let it stand at room temperature for a few minutes, then remove the casserole from the baking sheet, cut it into portions and serve.
