Composition / ingredients
Step-by-step cooking
Step 1:
How to make a casserole without eggs? Prepare the necessary ingredients. Take small semolina, you can use durum wheat. Cottage cheese is not greasy, viscous, but not too much. Choose the fat content of cottage cheese according to your preferences, you can also skim it.
Step 2:
If the cottage cheese is dry and lumps, it is better to punch it with a blender or rub it through a sieve until smooth. In this form, the baking will turn out to be more homogeneous and tender.
Step 3:
Combine cottage cheese, semolina, sugar and soda in a separate bowl and rub.
Step 4:
Rub with a spoon or fork until completely smooth.
Step 5:
Cover the container with cottage cheese with a film and leave to infuse for 30 minutes. During this time, semolina will swell.
Step 6:
Transfer the curd mass into a greased baking dish for the most convenient form. I have it oblong and narrow. You can spread the mass into several molds to serve the casserole in portions.
Step 7:
Bake the casserole in a preheated 180° oven for about 30 minutes. The exact cooking time depends only on the specifics of your particular oven, keep this in mind. Cool the finished casserole slightly, then turn it over on a platter. Serve with condensed milk or dessert sauce.
It seemed to me that without eggs, delicious whole pastries would not work. This usually happens, but not in the case of this casserole. The only drawback is that the casserole turns out to be dry, especially if you take dry low-fat cottage cheese. But this can be corrected by adding 3-4 tablespoons of cream or milk to the curd mass.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
How to bake a lush and tender casserole? Do not expect the same increase in volume from the curd mass, as, for example, in a yeast cake or sponge cake. The splendor of the curd casserole directly depends on the size of the chosen shape: the smaller the shape and the higher the sides, the higher the layer of curd mass for baking will turn out, which means the finished casserole will be higher.
Important! In order for the curd dough or filling to be successful, it is important to carefully consider the choice of cottage cheese. A low-quality product can spoil baking, as it directly affects the consistency, taste and final result. How to choose the right cottage cheese for dough or filling read in this article .
Caloric content of the products possible in the composition of the dish
- Semolina - 340 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 curd - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 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
- Salt - 0 kcal/100g
- Baking soda - 0 kcal/100g
