Light and Fluffy Cottage Cheese Casserole

1. 1 Eggspack 10 pcs ≈ $1.89 1 pcs
2. 2 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 95 g
3. 3 Sour cream 15%pack 300 g ≈ $1.60 45 g
4. 4 Sugar 30 g
5. 5 Starch 8 g
6. 6 Baking powder 5 g
7. 7 Vanilla sugar to taste
8. 8 Sunflower oil 11 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix cottage² cheese, egg yolks, sour³ cream, cornstarch, vanilla sugar, and baking powder. Blend until smooth.

2. Whip egg whites with sugar until stiff peaks form.

3. Gently fold the whipped egg whites into the cottage² cheese mixture.

4. Transfer the batter into an oiled slow cooker insert. Smooth the top with a spoon.

5. Bake on the 'Bake' setting for 65 minutes. Let cool completely before serving.

In short

• In the planner this dish is cooked for two days: reheat on day two.