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Corn Bake with Cottage Cheese and Raisins

Corn Bake with Cottage Cheese and Raisins
6 servings

70 g of raisins

4 eggs

500 g of cottage cheese

30 g of butter

100 ml of milk

60 g of sugar

peel of 1 lemon or orange

5 g of vanillin, or to taste

100 g of packaged Makfa cornmeal

50 g of wheat flour

15 g of any dry cookies or vanilla crackers

sour cream or cinnamon to serve (optional)

2.5 hours

Additional properties For kids


1. Soak the raisins in hot water for 10 minutes, drain.

2. Separate yolks and whites, whisk the whites into an airy foam.

3. Press the cottage cheese thoroughly with a masher, add the egg yolks, 20 g of butter, milk, sugar, peels, vanillin, and raisins and beat thoroughly with a mixer.

4. Add the cornmeal and the flour and beat the mixture again. Gently add the whites in three portions, mixing in each portion with a spoon. Your dough must turn out tender and airy. Let it stand for one hour to let the cornmeal thicken.

5. Heat the oven to 100°C. Baste the form with the remaining butter and sprinkle with crushed cookies or crackers. Place the dough in the form and bake for one hour.

6. Remove the bake, place it on a plate if desired, add sour cream or cinnamon powder and serve.

Cuisine Russian cuisine
Dish type Desserts and Baking