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Cottage cheese casserole without flour

You will need
  • - baking dish;
  • - cottage cheese 500 g;
  • - eggs 5 pcs .;
  • - butter 50 g;
  • - raisins;
  • - zest from one lemon;
  • - semolina 1 tbsp. spoon with a hill;
  • - sugar 100 g;
  • - sour cream 50 g
Separate the yolks from the proteins, add 50 g of sugar, beat with a mixer. Add the softened butter, raisins and lemon zest. Mix the semolina, add the cottage cheese and whisk again. The more fine-grained the curd is, the more gently the casserole will turn out. Home-made cottage cheese can be minced 2 times or whipped with a blender.
Beat the whites in a strong foam, gradually adding the remaining sugar. Combine with curd mass. In no case do not whisk, and gently mix with a spatula or a wooden spoon. Thus, the bubbles that make up the protein foam will remain in the maximum amount and raise the whole curd mass to the maximum height.
Grease the baking dish with butter, sprinkle the bottom with a little semolina. Pour the dough and top with sour cream.Depending on the curd, the consistency can be different. If it is thick enough, you can just smear the sour cream over the surface of the casserole. Or draw some pattern, squeezing sour cream out of a bag with a cut off spout. Bake at 160 degrees until the casserole turns red.

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