Ingredients
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50 g cottage cheese
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4-5 eggs
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70 g sugar
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1 package vanilla sugar
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2 tbsp semolina
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1 tbsp sour cream, thick
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1 apple
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10 pcs dried apricots
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3 tbsp raisins
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1 lemon or orange zest
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pinch of salt
Directions
This is my mom’s recipe. The cottage cheese pudding is so light and fluffy and apples make it also rich in flavor. Bright pieces of fruit inside make it festive and homey at the same time. I like cooking it for breakfast, as it can be cooked on the previous day and quickly served warm or chilled on the next. We prefer chilled variation with sour cream in summer, and warmed with conservatives, honey or syrup in winter.
Beside it is easy to cook and loved by children, it is also very healthy!
Highly recommend!
Today's visits: 1.
Steps
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1
Done
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Mash the cottage cheese through sieve or meat mincer. |
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2
Done
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Peel and cut the apple into 0.5x0.5 cm cubes. Cut the dried apricots into strips. Rinse the raisins, if necessary. |
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3
Done
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Beat the eggs with a pinch of salt until fluffy, folding sugar and vanilla sugar in. Then fold in semolina with a spoon. |
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4
Done
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Add the egg mixture to the cottage cheese. Then add fruit and sour cream. Mix carefully with a spoon in order not to lose its volume. |
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5
Done
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Pour in the mixture into the parchment-lined pan. If you use silicone mold, then you don’t need to line it with parchment, but be sure to release the pudding only when it has completely cooled. |
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6
Done
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Cook for 50-60 min at 170 degrees Celsius until golden brown. |
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7
Done
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Turn off the heat and let the pudding cool in the oven for at least 20 min to keep it from falling. |
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8
Done
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Apples, dried apricots and raisins are basic extras, so you may add something to your taste or replace them with candied fruit, pears, apricots, quince etc. How to serve: Serve either warm or chilled, to your liking. Sprinkle with powdered sugar and serve with sour cream, jam, preservatives, berry sauce, honey or anything to your taste, if desired. How to keep: Can be kept refrigerated for up to 3 days. |
