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Casserole in a multicooker
1
If you dream of a dessert that just melts in your mouth, then this cottage cheese casserole is exactly what you need. It turns out to be incredibly tender thanks to the use of fresh cottage cheese and whipped egg whites, which provide lightness and fluffiness. The recipe is designed specifically for a multicooker, which allows preserving all the aromas and nutrients inside. Moreover, the preparation does not require significant effort or advanced culinary skills. This casserole will be a real find for breakfast or pleasant, light snacks. You can experiment with flavors by adding dried fruits or changing flavorings to your liking.
Variations
- Add raisins, dried apricots, or dried fruits
- Use sugar crystals or coconut flakes on top
- Replace lemon juice with orange or mandarin juice
Secrets of Tenderness and Taste
- Whip the egg whites separately from the yolks until stiff peaks form
- Fold the ingredients with gentle vertical movements
- Do not open the lid for an hour after cooking ends
Ingredient Tips
- The cottage cheese should be fresh, 9% fat
- You can replace semolina with breadcrumbs
- Homemade butter gives the best taste
Small Culinary Nuances
- Leave the casserole in the multicooker for 15-20 minutes after turning off
- Cook at a temperature of 125 degrees Celsius
- Serve warm or chilled with sour cream
Ingredients for the recipe
Ingredients
Molokiya Cottage Cheese 9% 200g
600 g
Shanychi CB Chicken Eggs 6pcs
2 pcs
Sto Pudiv Sugar 400g
150 g
Sto Pudiv Semolina 400g
45 g
Khutorok Premium Wheat Flour 1kg
45 g
Lemon
juice 30 ml
Selianske Sweet Cream Butter 72.5% 180g
50 g
Mriya Vanilla Sugar 10g
10 g
Preparation steps
01
Preparing the bowl — Melt the butter in the multicooker, pour it into a separate dish. Sprinkle the bottom of the bowl with semolina for easy removal of the casserole. Time: 3 mins. Guide: Bottom evenly covered with semolina.
02
Separating the eggs — Break the eggs, separate the whites from the yolks into separate containers. Divide the sugar in half. Time: 5 mins. Guide: Whites and yolks in separate containers.
03
Whisking the whites — Whisk the egg whites with half the sugar until stiff peaks form. In a separate dish, mix the yolks with the other half of the sugar. Time: 7 mins. Guide: Whites have formed a stiff foam, not collapsing.
04
Mixing the cottage cheese — Mix the cottage cheese with melted butter and whipped yolks. Add lemon juice mixed with half a teaspoon of baking soda. Time: 3 mins. Guide: Uniform mass without lumps.
05
Adding dry ingredients — Add the mixture of flour and semolina with vanilla sugar. Gently fold in the whipped egg whites with soft vertical movements. Time: 4 mins. Guide: White foam evenly distributed in the mass.
06
Pouring the batter — Pour the soft mixture into the prepared multicooker bowl, distribute evenly. Time: 2 mins. Guide: Smooth and even surface.
07
Baking in a multicooker — Close the lid of the multicooker and set the ‘Baking’ mode. Cook the casserole until done, without opening the lid for the first 40 minutes to prevent it from sinking. After the programme ends, let the casserole stand in the keep-warm mode for 10–15 minutes, then carefully remove it using the steaming basket. Time: 60–70 minutes. Guide: the top should be slightly browned, the middle should be springy when pressed lightly, and the casserole should easily come away from the sides of the bowl.
08
Tip Serve the casserole warm or chilled, drizzled with sour cream, jam, honey, or apricot preserve. Can be prepared in advance and stored in the refrigerator until the next day. The recipe works in all types of multicookers: Redmond, Polaris, Scarlett, Moulinex, and others.
Where to order ingredients
Select the required ingredients in one of the stores
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