Such a beautiful cottage cheese casserole can be made for a children's holiday or just to please the family on a cloudy day. To do this, you will need to prepare two parts of the dough: pumpkin and cottage cheese. They must necessarily be the same in density!
Ingredients
- Cottage cheese - 400 g
- Chicken eggs - 2 pieces
- Corn Starch - 1 tbsp.l .
- Sugar - 2 tbsp.l .
- Salt - 0,25 tsp.
- Pumpkin - 400 g
- Chicken eggs - 2 pieces
- Sugar - 2 art.l.
- Corn Starch - 1 art.l.
- Vanillin - on the tip of the knife
- Water - 100 ml
- Butter - 20 g
Step-by-step cooking recipe
Peel the pumpkin, slice it, put it in a small saucepan, pour water over it and boil for 15 minutes over low heat.
Crush the boiled pumpkin with a pusher or chop it with an immersion blender.
Add starch, lightly beaten eggs, sugar and vanilla. Mix everything well.
Chop the cottage cheese with an immersion blender.
Mix cottage cheese, beaten eggs, sugar, salt and corn starch. Stir the mixture until smooth.
As a result, both blanks should get the same density. If necessary, add boiled water to the pumpkin part, and milk to the curd part.
Cover the mold with baking paper and grease with butter.
Put 2 tablespoons of pumpkin stock, and then the same amount of cottage cheese. Continuing to alternate, spread out the masses until they run out.
Bake for 40 minutes in an oven preheated to 180 degrees.
