A very tender curd casserole with a light tropical hue will perfectly complement any breakfast.
It is necessary
- - 500 g of granular cottage cheese;
- - 2 pcs. chicken eggs;
- - 20 g semolina;
- - 20 g of premium flour;
- - 20 g vanilla sugar;
- - 1 PC. lemon;
- - cherry for decoration;
- - 200 g of canned pineapples.
Instructions
Step 1
Take a large, deep cup with wide edges and place a coarse sieve on top of it. Pour cottage cheese on a sieve in small portions and wipe it with a fork. If the curd contains more lumps after wiping, wipe it again. Add a little boiled chilled water to the grated cottage cheese, stir until smooth. Add semolina and vanilla sugar, stir again. Take a hand mixer and whisk the mixture.
Step 2
In a separate bowl of blender, beat the eggs until frothy, add them to the beaten cottage cheese and beat again. The mixture should be smooth. Wash the lemon, peel off the zest, chop it with a knife or in a blender and add to the dough.
Step 3
Take a baking dish. It is best to take a thick metal mold, it holds dense dough better. Cover it with baking paper. Open the pineapples, drain the syrup and let dry a little. Arrange the pineapples neatly on the bottom of the baking sheet on top of the baking paper. Put the curd dough on top and again a layer of pineapples. Place in a preheated oven for forty minutes. The casserole should be well browned at the bottom and sides. Turn off the oven after forty minutes, but do not open it. Let the casserole run for another fifteen minutes. Remove and cool, serve, garnish with cherries.
