Casserole “Autumn”

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A casserole for breakfast, or just for dessert with a cup of coffee, what could be tastier? A mix of cheese and ricotta gives the structure of the casserole tenderness, and apples juiciness. A constant ingredient in cheese casseroles – semolina – thickens the cheese and allows the casserole to keep its shape.

This recipe for a casserole with semolina combines all your favorite products, namely cheese and apples. Thanks to semolina, a tender, moderately sweet casserole is obtained, the apple sourness organically fits into this dish.

Ingredients:

• semolina – 3 tbsp.
• cheese (cottage cheese) – 100 g
• ricotta – 250 g
• softened butter – 75 g
• sugar – 75 g + 2 tbsp. for sprinkling
• eggs – 3 pcs
• a few drops of vanilla extract or half a packet of vanilla sugar
• zest of 1 lemon
• sour cream – 75 g
• baking powder – 1 tsp.
• apples – 2-3 pcs
• 0.5 cup of frozen berries without seeds or raisins
• cinnamon

Preparation:

1. Preheat the oven to 180 degrees. Beat the butter with sugar, vanilla and lemon extract and egg yolks until thick and white. Add sour cream, flour, and baking powder to the resulting mass. Beat again.
2. Rub the cheese through a sieve or beat with a hand blender, combine with the butter-yolk mass.
3. Whip the egg whites into a firm foam and carefully fold into the dough. Also at this point, add the zest, berries (raisins)
4. Peel the apples and cut into pieces (you can peel them).
5. Put the dough in a greased form. Put the apple slices on top, sprinkle with sugar and cinnamon.
6. Bake in the oven for about 40-60 minutes, depending on your oven.

Enjoy tea!