Compound:
- 500 grams of cottage cheese
- 200 grams of carrots
- 100 grams of raisins
- 1 egg
- 50 grams of butter
- 3 tablespoons semolina
- 5 tablespoons of sugar
- 3 tablespoons sour cream
- vanilla on the tip of a knife
Cooking:
- Grate carrots on a coarse grater and simmer in butter until tender.
- Beat cottage cheese, egg, sour cream, sugar and vanilla in a blender until smooth.
- Gradually add semolina and beat until a non-liquid uniform mass is obtained.
- Rinse the raisins well and pour boiling water for 10 minutes.
- Add raisins and carrots to the finished curd mass and mix everything again with a blender.
- Lubricate the form with oil and put the finished mass into it.
- Preheat the oven to a temperature of 180 degrees and send the casserole there. Bake for approximately 30 minutes until done.
- Remove the casserole from the mold, cut into portions and serve with sour cream.
- For those with a sweet tooth, sprinkle the finished casserole with powdered sugar and serve with whipped links.
