Curd pudding in the multicooker
Cottage cheese pudding is much more tender than cottage cheese casserole, when cooled it remains tender, not rubbery, and just melts in your mouth. It's very easy to make.
Constituents:
for the pudding:
- cottage cheese (18%) - 500g
- flour - 2 tbsp.
- sugar - 2 tbsp.
- eggs - 2 pcs.
- cream butter - 20 gr.
- vanilla sugar - 1 sachet
- salt - a pinch
- breadcrumbs
- cream butter for greasing the mold
to serve:
- sour cream
Cooking cottage cheese pudding in a multicooker:
Whisk the egg whites into a thick foam.
Meat the egg yolks with the sugar.
Combine the cottage cheese, yolks, softened butter, pinch of salt and vanilla sugar.
Add the flour and mix.
Then add the whipped whites and mix gently.
Grease a multicooker pan with butter and sprinkle with breadcrumbs.
Place the curd mixture in the mold and cook in the "bake" mode for 65 minutes.
Place the curd mixture in the mold and cook in the "bake" mode for 65 minutes.
After the signal, cool the pudding without removing it from the pan, and then use the steamer rack to carefully remove the pudding to a plate.
Serve the pudding with sour cream.
Enjoy!
