Curd Casserole “Nezhenka” with Semolina and Raisins

by Editorial Staff

Very tender and tasty curd casserole with semolina and raisins. A recipe from a proven cookbook. Cottage cheese casserole turns out to be soft, fluffy, and moderately sweet. A healthy breakfast for the whole family.

Cook: 1 hour 5 mins

Ingredients

  • Cottage cheese (soft, non-grained) – 600 g
  • Sour cream – 200 g
  • Semolina – 8 tbsp (no slide) + for sprinkling the mold
  • Raisins – 100 g
  • Eggs – 4 pcs.
  • Sugar – 70 g
  • Vanilla sugar – 10 g
  • Salt – 1 pinch
  • Baking powder – 10 g
  • Butter – for greasing the mold

Directions

  1. Pour semolina into a bowl, add sour cream (I have 20%). Mix well and let it brew for 15 minutes to swell the semolina.
  2. Rinse the raisins and pour boiling water over for 10 minutes. Then drain the water and dry the raisins on paper towels.
  3. Turn on the oven, let it heat up to 180 degrees. Beat eggs with salt, sugar and vanilla sugar until light and fluffy.
  4. Grind the cottage cheese (I have a fat content of 5%) with a blender along with semolina and sour cream. Add baking powder and continue to blend the mixture until smooth and smooth.
  5. In 3 approaches, add beaten eggs, mix. Add raisins to the curd mass and mix.
  6. Put the finished curd mass in a baking dish (I have a diameter of 22 cm), lined with parchment, greased with butter, and sprinkled with semolina.
  7. Cook cottage cheese casserole with semolina and raisins in the oven at 180 degrees for 40-45 minutes. Let the cottage cheese casserole, semolina, and raisins cool in the mold. When it cools, it settles a little, this is normal. Then remove the casserole from the mold.
  8. Cut the casserole into portions and serve.

Bon Appetit!

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