Curd casserole with berries
Whey casseroles are a frequent guest in our house, and to keep them from getting boring, I try to add some variety to the recipes all the time. When fresh berries are in season, I often add them to the casserole - it's almost like a pie. In winter you can successfully use frozen berries, you just need to defrost them beforehand and let the excess liquid drain out. It's a completely hassle-free and delicious dish, try it!
Compound (for a 26 cm mold):
- soft cottage cheese - 660g .
- eggs - 5 pcs.
- sugar - 6 tbsp.
- sour cream - 200 gr.
- starch - 3 tbsp.
- berries (blueberries, currants, blueberries) - 2-3 handfuls .
Cooking cottage cheese casserole with berries:
Separate the whites from the yolks. Whisk the whites with a part of sugar until stiff peaks.
Whisk the yolks with a part of sugar.
In a separate bowl, combine the yolks, cottage cheese, remaining sugar, sour cream and starch and also beat with a mixer until smooth.
Add the whites to the cottage cheese mixture and mix gently.
Grease a baking dish with butter and dust lightly with flour.
Spread the curd mixture into the mold. Place berries on top. If the berries are frozen, defrost them beforehand and drain them in a colander to get rid of any excess liquid.
Bake in a preheated oven at 180 degrees until cooked through - about 1 hour.
Cool the finished casserole slightly in the mold, then remove.
Enjoy!"
