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Russian · Baking
Two-Tone Cottage Cheese Casserole
A delicate cottage cheese casserole with jam and semolina, making it a wonderful choice for breakfast or tea time.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Separate the egg whites from the yolks.
2
Mash the cottage cheese with a fork. Add the yolks, semolina, and cornstarch, then mix.
3
Whip the egg whites with a pinch of salt until soft peaks form. Fold them into the cottage cheese mixture.
4
Divide the batter in half. Stir the jam into one half (I used blueberry). Add sugar to the other half. Briefly mix until just combined.
5
Prepare a baking dish with a 'french frenched butter and flour' coating. Pour the jam-infused batter into the bottom, then top with the light batter.
6
Decorate the top as desired.
7
Bake in a preheated oven at 180 degrees Celsius (350°F) for about 50-55 minutes.
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