Sweet Buckwheat Casserole with Cottage Cheese
by Editorial Staff
Cottage cheese and buckwheat complement each other perfectly. Walnut porridge makes the cottage cheese casserole more satisfying and tender in taste. Little fastidious people will be happy to taste the unusual curd casserole with buckwheat and will ask for more. Buckwheat casserole with cottage cheese will be an excellent dessert for children and adults.
Cook: 55 minutes
Servings: 8
Ingredients
- Buckwheat groats – 1 glass
- Cottage cheese – 300 g
- Eggs – 3 pcs.
- Sour cream – 4 tbsp
- Sugar – 3 tbsp
- Vanilla sugar – 1 teaspoon
- Salt – 1 pinch
- Bread crumbs – 2 tbsp
- Butter – 1 tbsp
*
For decoration: - Powdered sugar – 2 tbsp
- Raspberries (fresh or frozen) – to taste
- Syrup to taste
Directions
- Prepare all the food you need. Rinse buckwheat well, add cold water (2.5 cups) and boil until tender, 15-20 minutes.
- Drive eggs into a bowl, add salt, vanilla sugar, and sugar. Beat well with a mixer until the sugar dissolves.
- Put cottage cheese and 2 tablespoon into the whipped mass. spoons of sour cream. Mix again with a mixer.
- Pour buckwheat porridge into the resulting creamy mass. Stir the mass with a spatula until smooth and beat lightly with a mixer.
- Preheat the oven to 180 degrees. Grease the mold well with butter and sprinkle with breadcrumbs. Put the prepared mass into the mold.
- Smooth out and place in the oven for 20-25 minutes.
- After 20-25 minutes, remove the cottage cheese casserole with buckwheat from the oven, put 2 tablespoon. tablespoons of sour cream and grease the top of the casserole.
- Put the cottage cheese and buckwheat casserole in the oven again for 7-10 minutes to form a golden crust.
- Remove the cooked casserole from the oven and let cool slightly.
- Sprinkle the casserole with powdered sugar, garnish with raspberries and syrup. Cut into a casserole and serve with tea. Optionally, the casserole can be served with sour cream, jam, condensed milk, or honey.
Enjoy your tea party!
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