Making a curd-vanilla casserole is quick and easy, and the result will delight even those who do not belong to cottage cheese lovers. Such a casserole, especially served with some kind of red jam or syrup, is a delicious and beautiful dessert, and with sour cream, it is a wonderful breakfast.
It is necessary
-
- Cottage cheese - 500 g
- Butter - 2 tablespoons spoons
- Egg - 1 piece
- Sour cream - 3 tbsp. spoons
- Semolina - 2 tbsp. spoons
- Sugar or powdered sugar - 3 tbsp. spoons
- Raisins - 100 g
- Vanilla sugar - 2 sachets
- Salt on the tip of a knife
- Sweet vanilla rusks
- Cherry
- raspberry or strawberry syrup or jam
- sour cream for serving
Instructions
Step 1
Mash the curd with a spoon to grind all the lumps. The cottage cheese should be a little dry; if it is wet, it makes sense to put it on cheesecloth in a colander a couple of hours before cooking so that the liquid drains.
Step 2
Also, soak the raisins in warm water in advance, put the oil from the refrigerator to soften (or heat it in a water bath or microwave).
Step 3
Beat the egg with sugar or powdered sugar, add vanilla sugar.
Step 4
Stir the beaten egg, softened butter, sour cream into the curd, add a little salt and rub well.
Step 5
Rinse the raisins thoroughly.
Step 6
Add semolina and raisins to the curd, mix everything very well until smooth.
Step 7
Grind the vanilla crumbs into crumbs in a blender or crush with a pestle and mortar.
Step 8
Brush with melted butter and sprinkle with crushed vanilla breadcrumbs.
Step 9
Put the curd mass into a mold, smooth the top, spread a couple of tablespoons of sour cream on top.
Step 10
Preheat the oven to 180-200 degrees. Bake for 25-30 minutes, until golden brown.
Step 11
Serve the casserole warm, with cherry or raspberry jam or syrup, or honey or sour cream.
