Cottage Cheese Casserole with Candied Fruits

Cottage cheese is the main ingredient in the curd casserole, and candied fruits perfectly complement this delicate dessert.

Servings: 6

Ingredients

• Cottage cheese or ricotta – 500 g
• Candied fruits – 100 g
• Butter – 15 g
• Raisins – 50 g
• Eggs – 4 pcs.
• Sugar – 90 g
• Fresh, white bread crumbs – 45 g
• Zest of one lemon
• Semolina – 45 g
• Powdered sugar for dusting
• Sour cream for serving
• Fresh berries for serving
• Butter for greasing the mold

Directions

1. Turn on the oven to preheat to 180 degrees. Grease a round detachable form with a diameter of 20 cm with butter. Sprinkle bread crumbs inside the form (photo 1), remove the rest.
2. Divide the eggs into yolks and whites.
3. Chop the candied fruits and add them to the egg yolks. Put cottage cheese, raisins, lemon zest there, add sugar and semolina, mix well (photo 2).
4. In a separate bowl, beat the egg whites with a mixer until fluffy, stable foam, gently add the whites into the curd mass, stir with a spatula. Put this mass into the prepared form.
5. Place the mold with the curd mass in a preheated oven, bake the curd casserole for about 30-40 minutes, until tender (you can check the readiness with a wooden stick, which should remain clean when punctured (photo 3)). Remove the finished curd casserole from the oven and leave it on the wire rack until completely cooled.
6. Put the curd casserole in the refrigerator for 2-6 hours. Then hold a knife between the sides of the casserole and form, remove the form.
7. Sprinkle the cottage cheese casserole with candied fruit with icing sugar and garnish with fresh berries. Serve tasty casserole with sour cream (optional).