Buckwheat casserole in the oven from porridge with cottage cheese

Step-by-step cooking

1. Step 1:

   

   How to make buckwheat casserole in the oven from porridge with cottage cheese? Prepare the necessary ingredients. Take cottage cheese at home or store, at least 9% percent fat content, average humidity, sour cream from 20% fat content. Wash the chicken eggs thoroughly. Remove the butter from the refrigerator in advance so that it has time to soften.

2. Step 2:

   

   Raisins will fit light or dark without seeds. Rinse it and fill it with hot water. Leave to steam for 5-10 minutes, then drain the water, and dry the raisins with paper napkins.

3. Step 3:

   

   Rub the cottage cheese through a sieve or punch in a blender until smooth and smooth. If the cottage cheese you use is too dry, add a couple of spoons of sour cream. Do not take too moist cottage cheese, it will give excess moisture to the casserole.

4. Step 4:

   

   Wash the buckwheat several times with cool water until the water becomes transparent. Pour boiling water over the cereal (1 to 2), add 0.5 teaspoons of salt. Boil the buckwheat until tender. Leave the finished porridge to cool, then be sure to punch in a blender until a homogeneous paste-like state.

5. Step 5:

   

   Take sweet or sour-sweet apples. Wash them, peel them. Grate on a fine grater. Transfer the applesauce to the cheesecloth folded in half and squeeze out the juice as much as possible, since the baking can fall apart from excess moisture.

6. Step 6:

   

   Add applesauce to cottage cheese. Mix it up.

7. Step 7:

   

   Prepare the fill. In a suitable container, beat the eggs. Add sour cream, a spoonful of plain or brown sugar, and vanilla sugar. Pour 3-4 teaspoons. a liter of lemon juice and add ground cinnamon to taste (about 1 teaspoon).

8. Step 8:

   

   With a mixer, turning on low rpm, mix the egg-sour cream mixture until fluffy. The consistency of the mixture will turn out to be watery.

10. Step 9:

    

    In a deep container, transfer the buckwheat porridge (about 13 tablespoons). Add the curd-apple mixture and soft butter. Mix it up.

11. Step 10:

    

    Add 50 grams of raisins and mix everything again.

12. Step 11:

    

    Pour the egg filling into the buckwheat-curd mass. Mix thoroughly.

13. Step 12:

    

    The casserole dough is ready. It should be homogeneous, pasty.

14. Step 13:

    

    Take a round shape 18-20 cm in diameter. Cover the bottom of the mold with high-quality baking paper. Lubricate the bottom and sides with a slice of butter.

15. Step 14:

    

    Lay out the prepared dough. Smooth the surface with a spatula. Tap the mold on the table a couple of times to expel excess air and avoid voids in the baking. Put a couple of pieces of butter on top. Bake the casserole in a preheated 200 degree oven for about 30 minutes. Note that ovens are baked differently, because the baking time may vary. Pierce the pastry in several places with a skewer, if it comes out without sticking dough, then it's ready.

16. Step 15:

    

    Let the finished buckwheat casserole of porridge with cottage cheese cool completely and only then remove from the mold. Garnish with grated lemon zest, raisins, you can add candied fruits and nuts. Serve with tea, it will be delicious with milk.