Cottage cheese and pumpkin casserole
75 - -
Gentle, not very high in calories (147 calories per 100 g), a delicious tart bright Sunny colors. For positive emotions and good mood in the winter evening.
Ingredients for Cottage cheese and pumpkin casserole
- Pumpkin - 1570 g
- Curd - 1545 g
- Flour - 360 g
- Butter - 260 g
- Chicken egg - 6 PCs
- Sugar - 330 g
- Powdered sugar
- Vanilla sugar - 1 Pach.
- Semolina - 60 g
- Starch - 40 g
- Soda - 1 tsp.
Step by step instruction of cooking Cottage cheese and pumpkin casserole
Put the pumpkin into the cheese with a layer of 2-2,5 see
The bottom layer of dough. The soft oil is triturated with flour, 1 teaspoon without slides soda and 100 grams of sugar (50 grams) crumbs, and pour into the form with baking paper. Pat hands, slightly lifting the bumpers.
2nd layer - cottage cheese.
In cottage cheese add 6 egg yolks, a Cup of 180 grams sugar (130), vanilla sugar or vanillin, starch, semolina, beat with a mixer a bit.
Spread on the dough (the layer 2.5 - 3 cm).
3rd layer - pumpkin.
Pumpkin clean (weights are cleaned), cut into chunks place in a steamer until tender (in a pot, add a Cup of water and boil to become soft, drain the water), cool, then with a mixer or a blender to turn into a puree. You can add vanilla and pumpkin or orange zest.
6 egg whites (keep in the refrigerator) beat in a solid foam, add the 50 gr. sugar and beat well.
Proteins gently gradually add the pumpkin puree while stirring from the bottom up.