Lush cottage cheese casserole

To prepare a magnificent and air curd casserole in the oven, we will need the following ingredients: cottage cheese, chicken eggs, sugar, wheat flour, lemon zest, vanillin and salt (to enhance taste). To lubricate the shape, take very little vegetable oil without smell.

First of all, we turn on the oven heat (180 degrees), the upper niz mode, without convection. Then we will prepare a baking dish: I have a detachable with a diameter of 18 centimeter. Lubricate the bottom and sides with vegetable oil (1 teaspoon is enough) and lay with parchment paper. At the bottom, I just put a piece of parchment, fix the walls and put the edges of the paper down (therefore they are not visible). And I put a long strip of parchment to the sides — it sticks thanks to the clock.

Mok and dry 4 chicken eggs. Gently break up and separate the proteins from the yolks. Usually I immediately pour the protein into a bowl, and pour the yolk from the shell into the palm of my hand. The remaining protein easily passes through the fingers and the yolk remains clean.

We put 700 grams of cottage cheese, 100 grams of sugar, 2 tablespoons of wheat flour, a teaspoon of chopped lemon zest and a pinch of vanillin (can be replaced with a teaspoon of vanilla sugar).

We break through the contents of the bowl with a submersible blender so that the cottage cheese mass becomes completely homogeneous and smooth, without a single lump. If you do not have such an electric assistant, you can connect everything in the kitchen combine (nozzle — a metal or plastic knife). If this is not available, then wipe the cottage cheese through a sieve and thoroughly mix all the products with a mixer, a whisk or a fork.

Pour a pinch of salt into the container to egg proteins.

Beat with a mixer at medium speed until the snow -white lush cap is obtained. Whipped proteins should be stable and not fluid, that is, not to move when turning the bowl. See how they hold on a whisk? If you leave them in this position, they will not change at all even after 10-15 minutes, but you don’t need to wait — we prepare an air casserole.

We shift the whipped proteins to the curd mass. Carefully, but confidently interfere with the proteins, the basis with folding movements. In general, we work as with a biscuit test.

The result is a very delicate and air curd mass. It is due to air bubbles in egg whites that the cottage cheese casserole will turn out to be fluffy and high.

We shift the curd dough into a pre -prepared form and put in the oven already warmed up to 180 degrees for 40 minutes. I have an electric oven, and you focus on your features.

During this time, the cottage cheese casserole will rise strongly, so it is important to make rather high sides of parchment paper. We take out the shape of the oven and let the pastries cool completely. In the process of cooling, the casserole will settle, but at the same time will remain splendor and airiness.

Remove the shape, remove the baking paper and serve. I like such a casserole even a little warm.

A magnificent and airy cottage cheese casserole cooked in the oven is good with sour cream, condensed milk or jam. Prepare for your health and pleasant to you, friends, appetite!