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

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

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Instructions

1. Put the cottage cheese in a deep bowl, beat in the eggs, add sugar and vanilla sugar.
2. Mix thoroughly and grind with a fork so that there are no too large pieces of cottage cheese.
3. Pour in salt, soda, 3 tablespoons of semolina, and add sour cream. Mix everything well again.

   

4. Rinse the raisins well and pour boiling water over for 5-7 minutes. Place the raisins on a strainer and let the water drain.
5. Transfer the raisins to a paper towel to absorb excess liquid.

   

6. Then add raisins and flour to the curd mass. Stir well again.
7. 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.
8. Put the curd mass in a frying pan and smooth with a spoon. Cover the pan with a lid.
9. 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.
10. 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.
11. Cut the curd casserole into portions and serve.

    

Bon Appetit!