Cottage Cheese Casserole

Blend the cottage cheese with the sour cream until smooth.

Add the egg yolks, melted butter, and vanilla sugar.

Fold in the starch and semolina, and let rest for 15–20 minutes.

Whip the egg whites with a pinch of salt to soft peaks, then gradually add the sugar and beat until stiff, glossy peaks form.

Gently fold in the whipped egg whites in three additions using a silicone spatula.

Pour the batter into a 22 cm baking dish lined with parchment paper.

Bake at 160°C (320°F) on conventional top-and-bottom heat for 70–80 minutes.

After baking, turn off the oven, crack the door open by 5–10 cm, leave the casserole inside for 30 minutes, then let it cool completely at room temperature.