Cottage Cheese and Semolina Casserole

Preheat your oven to 180°C.

Pour the semolina into kefir in a separate bowl, stir, and let it swell while you prep everything else.

Prepare your baking pan. Line the bottom with parchment paper. Butter the sides and dust with flour.

Separate your eggs. Whip the whites until stiff peaks form. As you're whipping and the foam starts to get fluffy, add some of the sugar and a squeeze of lemon juice. Transfer the whipped whites to the fridge.

Combine the cottage cheese, 5 egg yolks, the remaining sugar, vanilla sugar, salt, and baking powder. Mix with a mixer until smooth. Add the kefir with semolina and mix well again.

Gently fold the whites into the batter in three additions—don't deflate them. Mix slowly and carefully, using a figure-eight motion and rotating the bowl as you go.