Cottage Cheese Casserole with Berry Sauce

The cottage cheese must be farmer's style in a block, with the highest fat content.

It is better to use pasteurized egg yolks for safety.

Blend all ingredients together in a blender bowl and process for a long time until perfectly smooth.

Line the baking dish with two layers of parchment paper so the liquid batter doesn't leak out.

Bake for 40-50 minutes at 180°C (350°F).

With convection, it takes 40 minutes; without it, about 50.

The center of the casserole should not be runny.

Gently shake the pan, and if the very center is set rather than liquid, the casserole is done.

Remove from the oven and let cool in a cool spot.

After cooling, refrigerate overnight.

Cut the lemon balm into thin strips.

Macerate the strawberries with lime and lemon balm.