Cooking tender and light baby casserole does not require special skills. The main thing is quality products and the availability of half an hour. And after the unique aroma of sweet childhood floats through the house, not only the smallest members of the family will catch up with the kitchen, but also those who have long since left kindergarten.
It is necessary
-
- For casseroles:
- 500 g of cottage cheese;
- 2 eggs;
- 2 tablespoons of sugar;
- ½ teaspoon salt;
- 2 tablespoons of semolina;
- 2 tablespoons sour cream;
- 50 g bread crumbs;
- 200 g of dried fruits;
- 1 spoonful of vegetable oil;
- 2 egg whites.
- For the sauce:
- 200 g sour cream;
- 50 g sugar.
Instructions
Step 1
Rub the curd through a sieve. In order for the casserole to be tender and airy, even small lumps should not remain in it. Add sugar to the curd and rub thoroughly. Beat eggs with a whisk. Add them to the curd and mix thoroughly.
Step 2
Add some salt and semolina to the curd mass. Semolina can be replaced with flour. Wash and dry prunes, raisins or dried apricots. Add them to the curd dough. You can simply mix cottage cheese with dried fruits, or you can lay out cottage cheese and fruits alternately in layers.
Step 3
Grease a baking dish with oil. Sprinkle it with breadcrumbs so that the casserole can be easily removed from the mold later. Pour the curd into a baking dish and smooth with a spoon or spatula. Spread sour cream on top of the casserole, and put small pieces of butter around the perimeter. Preheat oven to 200 degrees and add casserole. Bake for half an hour.
Step 4
Whisk the whites until firm, white foam. Take the casserole out of the oven five to ten minutes before cooking and pour over the protein mixture. Place back in the oven and bake until golden brown.
Step 5
Carefully remove the casserole from the baking dish and cut into pieces. Pour sauce or jam over each piece. Serve with warm milk or cocoa.
Step 6
Whip the sour cream with a whisk or using a blender. Add some vanilla sugar and stir. The sauce is ready!
