An unusually tasty and tender cottage cheese casserole that can be easily cooked in a pan. This curd casserole with raisins is equally good both warm and cold, with any berries or fruits – the perfect breakfast!
Summary
| Cook Time | 1 hour |
| Total Time | 1 hour |
| Course | Dessert |
| Servings (Default: 8) |
Ingredients
Ingredients- Cottage cheese – 380 g
- Eggs – 3 pcs.
- Sour cream – 3 tbsp
- Semolina – 4 tbsp
- Wheat flour of the highest grade – 1 tbsp
- Sugar – 3 tablespoons
- Salt – 1 pinch
- Soda – 0.5 teaspoon
- Vanilla sugar – 0.5 sachet
- Raisins (pitted) – 3 tbsp
- Butter (for greasing the pan) – 1 tbsp
For the filling (optional):
- Powdered sugar – 1 tbsp
- Raspberries, frozen or fresh – 5-6 pcs.
- Fresh mint – 2-3 sprigs
Print Recipe
Pin Recipe Instructions
- Put the cottage cheese in a deep bowl, beat in the eggs, add sugar and vanilla sugar.
- Mix thoroughly and grind with a fork so that there are no too large pieces of cottage cheese.
- Pour in salt, soda, 3 tablespoons of semolina, and add sour cream. Mix everything well again.
- Rinse the raisins well and pour boiling water over for 5-7 minutes. Place the raisins on a strainer and let the water drain.
- Transfer the raisins to a paper towel to absorb excess liquid.
- Then add raisins and flour to the curd mass. Stir well again.
- Cover the bottom and sides of a frying pan with a diameter of 22-24 cm with parchment, greased with butter, and sprinkle with the remaining semolina.
- Put the curd mass in a frying pan and smooth with a spoon. Cover the pan with a lid.
- Cook the casserole over low heat for about 20-25 minutes. Then turn off the heat, remove the lid and leave the casserole in the pan for another 15-20 minutes.
- Carefully remove the curd casserole from the pan, remove the parchment. Transfer the casserole to a plate, sprinkle with icing sugar, and garnish with any berries (I have raspberries) and mint leaves.
- Cut the curd casserole into portions and serve.
Bon Appetit!
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