Composition / ingredients
Step-by-step cooking
Step 1:
Wipe the cottage cheese if necessary. My cottage cheese is elastic, so you can not wipe it. Separate the whites from the yolks, put them in the refrigerator for now.
Step 2:
Beat the yolks with powdered sugar.
Step 3:
Sift the flour, mix with cottage cheese, add to the yolks.
Step 4:
Put finely chopped dried apricots. Pour in a spoonful of cognac.
Step 5:
Beat the cream with a mixer, add to the curd mass.
Step 6:
Whisk the proteins into a strong foam, adding a little lemon juice. Carefully mix into the cottage cheese with a spatula.
Step 7:
Grease the silicone mold with oil, sprinkle with ground breadcrumbs or flour, lay out the curd mass.
Step 8:
Bake in a preheated oven at 180-200` for 50-60 minutes. Do not open the oven during baking. Allow to cool before removing the casserole from the mold.
Step 9:
The taste of the casserole becomes even more mind-blowing if you pour it with creamy caramel!))
The calorie content of the products possible in the dish
- 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
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Dried apricots - 215 kcal/100g
- Uryuk - 290 kcal/100g
- Dried peaches - 254 kcal/100g
- Ordinary cognac "three stars" - 239 kcal/100g
- Cognac - 239 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Powdered sugar - 374 kcal/100g
- Chicken egg - 80 kcal/100g
