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Cottage cheese casserole on starch without flour

Delicate and exquisite cottage cheese casserole. It will turn out to be magnificent for everyone! I highly recommend cooking a cottage cheese casserole at least once according to this recipe. Without flour, semolina and baking powder, it still turns out to be porous. And its texture is creamy.
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Cottage cheese casserole on starch without flour
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Cottage cheese casserole on starch without flour Cottage cheese casserole on starch without flour Cottage cheese casserole on starch without flour Cottage cheese casserole on starch without flour Cottage cheese casserole on starch without flour
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 28 % 11 g
Fats 26 % 10 g
Carbohydrates 46 % 18 g
197 kcal
GI: 18 / 0 / 82

Step-by-step cooking

Cooking time: 1 h 15 min

  1. Step 1:

    Step 1.

    Separate the yolks from the whites. Put the yolks aside for later, and add a pinch of salt to the whites.

  2. Step 2:

    Step 2.

    Whisk the whites into a fluffy foam, until stable peaks.

  3. Step 3:

    Step 3.

    Put the cottage cheese with sour cream in a dough bowl.

  4. Step 4:

    Step 4.

    Go through the cottage cheese with a blender. If you do not have a blender, pass the cottage cheese through a sieve a couple of times, and then grind the ingredients with a whisk or silicone spatula.

  5. Step 5:

    Step 5.

    Add yolks and sugar to the cottage cheese. Grind everything until smooth.

  6. Step 6:

    Step 6.

    Add vanilla and starch. Mix well-grind.

  8. Step 7:

    Step 7.

    Add the whipped whites to the curd mixture.

  9. Step 8:

    Step 8.

    Mix the proteins into the cottage cheese with folding movements.

  10. Step 9:

    Step 9.

    Lightly grease the casserole dish with vegetable oil.

  11. Step 10:

    Step 10.

    Put the curd mass into the mold and smooth it out.

  12. Step 11:

    Step 11.

    Bake the casserole in a preheated oven at 180 degrees for 50 minutes. Let the finished casserole cool down a little-get stronger in the form, and only then take it out and transfer it to the most beautiful dish.

Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream with 30% fat content - 340   kcal/100g
  • Sour cream of 25% fat content - 284   kcal/100g
  • Sour cream with 20% fat content - 210   kcal/100g
  • Sour cream of 10% fat content - 115   kcal/100g
  • Sour cream - 210   kcal/100g
  • Cottage cheese of 40% fat content - 466   kcal/100g
  • Cottage cheese of 20% fat content - 233   kcal/100g
  • Cottage cheese of 18% fat content - 226   kcal/100g
  • Cottage cheese of 10% fat content - 156   kcal/100g
  • Low-fat cottage cheese - 75   kcal/100g
  • Cottage cheese with sour cream - 260   kcal/100g
  • Fruit cottage cheese - 147   kcal/100g
  • Soft dietary cottage cheese - 170   kcal/100g
  • Cottage cheese "vitalinia" - 64   kcal/100g
  • Cottage cheese "morning" ( "danone") without sugar - 91   kcal/100g
  • Cottage cheese - 156   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Starch - 320   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g
  • Vanilla sugar - 379   kcal/100g
  • Chicken egg - 80   kcal/100g

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