Cottage cheese casserole on a table. On a light table is an oval shape with a cottage cheese casserole. In the foreground are blueberries and raspberries. Casserole decorated with blueberries and raspberries

Dessert+baking

Russian cottage -cheese "zapekanka"

Prep Time: 10 min / Cook Time: 50 min / Total Time: 1 hr

Buongiorno signore e signori. Belissimo ZapekaSSimo from cottage cheese-Ssima to your attention! (I kiss three fingers and wave them in the air invitingly🤌🤌🤌🤌) 🤣

If you don’t understand why I’m suddenly saying like this, then I need to clarify that now I’m on vacation in Italy. Today I'm having breakfast in Venice. Of course, not a casserole, but also not bad😅

Author and photographs: Olga

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The pie you can store for hours to make it cold after baking. And, if made exactly right, its custard-like texture would be soft enough to slice cleanly and eat on a lazy evening with a cup of herbal tea.

Russian cottage -cheese "zapekanka"

Yield: 6 people

Ingredients

Cottage cheese casserole

400 gr cottage cheese
90 gr butter 82.5%
2 eggs
100 gr sugar
a pinch of salt
100 gr raisins
30 gr rice or coconut flour (you can semolina)

Instructions

We heat the oven to 180 degrees.

Divide the eggs into whites and yolks. We combine room T oil with cottage cheese and yolks and pierce with a submersible blender. We scald the raisins and dry them on a napkin.

Add to the curd mass - flour, raisins, and salt. Mix with a spatula.

Whisk the whites with sugar into a fluffy foam, and introduce the egg whites into the curd mass with a spatula.

Slice of cottage-cheese pie. Slice of cottage-cheese pie.

Cover the walls of the mold with butter, and sprinkle with flour (they essentially make a "French shirt" - to make it easier to get out of the mold), you can cover it with parchment.

Bake the casserole for 50 minutes until golden brown. We leave the finished casserole in the switched-off oven with the door open for 10 minutes, then cool at room temperature.