Curricular-tone casserole

To prepare this beautiful and tasty cottage cheese casserole, we need the following ingredients: cottage cheese (I use 1% fat, but any), thick pumpkin puree, chicken eggs (I have quite large ones — about 55 grams each), sugar and vanilla sugar, sour cream of any fat content (I took 20%), potato starch (you can replace it with replacement. corn), as well as poppy seeds and crushed zest of orange. All products should be at room temperature.

Immediately turn on the oven to heat up 160 degrees and start preparing cottage cheese dough. To do this, we put cottage cheese, sugar, vanilla sugar in a deep bowl (you can replace vanillin with a pinch of vanillin), break chicken eggs and add starch (corn, take a little more — 1 tablespoon with a hill).

We pierce all the ingredients with a submersible blender — literally in a minute everything will turn into a smooth and homogeneous mass. Of course, it can do almost the same in the kitchen combine, but the most delicate cottage cheese mixture is obtained exclusively with the help of a submersible blender, believe me.

Add poppies to the white dough (I did not steam them and did not cook).

Mix everything — the first base for casserole is ready.

We proceed to the preparation of the second component — pumpkin. It is still simpler here: we put all the ingredients in a bowl (puer from pumpkin, sugar, chicken eggs, orange zest, starch). I almost always cook pumpkin puree according to this recipe (I bake in the oven) — so it is much thicker, sweeter and more aromatic than from boiled pumpkin.

We break through the same submersible blender (do not forget to wash it after the cottage cheese) so that it turns out smooth and delicate mashed potatoes. It is clear that its color will completely depend on the color of the pumpkin itself, from which the mashed potatoes were prepared (I have nutmeg). And the consistency is from the density of pumpkin puree.

Now a very important point is to get a beautiful cut at the finished casserole. Both types of foundations (curd and pumpkin) should be the same consistency. For example, if one is thicker, it will drown in a more liquid one and will settle to the bottom — then it remains only to dream of a striped beauty. I advise you to adjust the density of the cottage cheese with the help of milk, and pumpkin — due to the addition of water. True, if you (like me) take a dry and crumbly cottage cheese, as well as thick pumpkin puree, you will not have to dilute anything! So, for baking, you can take dishes of any shape — I have a square of silicone (20×20 cm). Take the round at least 20 cm, and preferably 22 cm in diameter. I almost never lubricate silicone dishes, but, for example, the metal one must be treated with vegetable oil without smell. As an option, you can cream, but then additionally sprinkle it with wheat flour, shaking off the excess. We collect a curd-tone casserole: we take 1 tablespoon of each dough and alternately put them into the center on each other.

Thus, we fill the entire shape until both mixtures end. Under its own weight, the workpiece itself will spread as it needs. Gently transfer the shape to the heated oven and prepare at 160 degrees 40-45 minutes. It is very important to understand that the baking time can differ very much from the specified in the recipe! It depends not only on the oven (I have gas — lower heating, but you can have electric), but also its character, as well as the size of the baking shape.

It remains to cook pumpkin filling — this is not a mandatory moment, but it turns out even tastier with it. In the finished form, such a filling is very tender as souffle. To prepare it, we simply connect pumpkin puree, sour cream, sugar and eggs.

We pierce everything with a submersible blender — a completely homogeneous mass will be liquid and pouring.

When the cottage cheese-tone casserole properly seizes and will not tremble when the shape is swaying, it will pass for about 35-50 minutes, so after half an hour you can check the readiness. Mine baked after 40 minutes.

Pour the casserole with a liquid mixture and send it to the oven for another 20-30 minutes.

When the top layer will only tremble in the middle (as, for example, cheesecake), turn off the fire, open the oven and leave the shape of 10-15 minutes to cool in this position. After that, completely cool the dessert to room temperature — you can cut the casserole from cottage cheese and pumpkin with portioned pieces. By the way, it is cut like clockwork.

This delicate delicacy will conquer you and your family: a juicy multilayer casserole with crispy grains of poppy and velvety filling … Prepare for health and pleasant appetite, friends!