Soft, golden and gently sweet, this classic cottage cheese casserole is the kind of homely dessert that never goes out of style. Creamy cottage cheese, plump raisins and a hint of semolina bake into a tender, lightly puffed cake that is wonderful warm or cold. For more comforting baked treats, try our Light Banana Chocolate Cake and our Pasta in Creamy Tomato and Spinach Sauce for a savory contrast.
Ingredients
- 800 g (3 1/3 cups) cottage cheese
- 5 eggs
- 6 tbsp semolina
- 200 g (3/4 cup) sour cream
- 1/2 tsp baking soda
- 2 tbsp sugar
- 1 tsp salt
- Raisins to taste
- Butter for the pan
Instructions
- Mix the sour cream with the baking soda and let them start reacting.
- Stir together the cottage cheese, semolina, sugar, and eggs.
- Gently fold the cheese mixture into the sour cream.
- Spread in a buttered pan and bake at 180°C (350°F) until golden.
Tips
- For the smoothest texture, press or blend the cottage cheese briefly before mixing, and do not overmix once the batter comes together.
- Soak the raisins in warm water for 10 minutes and drain well so they stay plump and do not sink.
- Let the casserole cool slightly before slicing; for more classic baking ideas, see Allrecipes.
Nutrition: per 100 g: 140 kcal, protein 14.1 g, fat 17.5 g, carbs 3.7 g.