Cottage Cheese Bake
A delicate cottage cheese bake with eggs and semolina under a layer of sour cream. Serve warm with sour cream.
- Time
- 45 min
- Serving
- 636 kcal
- Ingredients
- ≈ $2.48
- Protein
- 42 g
Ingredients
- 1 Cottage cheese 9% (tvorog)pack 300 g ≈ $3.00 200 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Semolinapack 700 g ≈ $2.20 25 g
- 4 Sugar 15 g
- 5 Sour cream 15%pack 300 g ≈ $1.60 30 g
- 6 Vanilla sugar 3 g
- 7 Butterpack 180 g ≈ $1.58 5 g
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat the oven to 180°C and grease a baking dish with butter7.
Beat the cottage1 cheese with eggs2, sugar, vanilla sugar, salt, and semolina3.
Let the mixture rest for 10 minutes.
Spoon the mixture into the greased baking dish.
Spread a layer of sour5 cream over the top.
Bake in the preheated oven at 180°C 30–35 minutes, until the top is golden.
Remove the dish from the oven and let the bake cool slightly, then serve.
Serve warm with sour5 cream.
Tips
- Why it works
- Rest the batter for 10 minutes so semolina absorbs moisture and the texture stays soft instead of dense. Skip this and it may turn gummy.
- Substitutions
- Use Greek yogurt (200g) instead of cottage cheese for a tangier taste, or swap semolina for cornmeal (25g) if unavailable.
- Common mistakes
- Overbaking makes the top dry and crumbly; check at 30 minutes. It’s done when edges pull away slightly and the center jiggles like jelly.
- Storing and reheating
- Eat fresh or within 2 days; reheat in the oven at 160°C for 10 minutes covered with foil to avoid drying.
- Serve with
- Pair with a slice of buttered rye toast and a glass of cold milk for a balanced breakfast.
Comments 0
Sign in to leave a comment.
No comments yet.