Classic cottage cheese in the oven

Classic cottage cheese turns out soft and juicy. A prerequisite for this result is strict compliance with the cooking stages. To begin with, separate the whites from the yolks of two eggs. Transfer the yolks to a deep bowl, add all the cottage cheese and 60 grams of sugar to them at once. Knead the mass with a fork until the ingredients are completely combined.

Add semolina to the curd mass, here it serves as a connecting element and will replace flour, which is used in most cottage cheese baking recipes. Mix semolina with cottage cheese until smooth.

In a dry bowl, transfer the separated proteins, add a pinch of salt and beat with a mixer at high speed. We achieve lush foam and stable peaks.

Take the third bowl, break the remaining third egg there, add sour cream and 20 grams of sugar. Stir the mixture until the sugar is evenly combined and dissolved.

Turn on the oven to preheat at 180 degrees and prepare the baking dish. Lubricate the mold with a piece of butter and sprinkle with breadcrumbs. They will help the cottage cheese not to burn and create an appetizing crust.

We begin to connect the blanks for cottage cheese. First, add the whipped whites to the curd mixture, mix them with a spatula or spoon strictly clockwise. This complexity is necessary to preserve air bubbles and the lightness of the finished dish.

Carefully shift the curd-protein mass into the mold, level the surface. Pour the sour cream filling on top, trying to cover the entire base with an even layer. Bake the cottage cheese for 40 minutes, we control the readiness with a toothpick or a wooden skewer, it should come out dry.

Take the cottage cheese out of the oven, cool it a little in the mold, then take it out and leave it to cool completely. Cut the cold cottage cheese into portions, sprinkle with powdered sugar and serve to the table.

Bon appetit!