Cottage cheese casserole, very gentle with subtle tropical shade, will perfectly add any breakfast.
It is required to you
- - 500 g of granular cottage cheese;
- - 2 pieces of egg;
- - 20 g of semolina;
- - 20 g of a top-grade flour;
- - 20 g of vanilla sugar;
- - 1 pieces lemon;
- - cherry for ornament;
- - 200 g of tinned pineapples.
Instruction
1. Take a big deep cup with wide edges, put from above on it a large sieve. Small parts fill cottage cheese on a sieve and wipe it with a fork. If cottage cheese contains later wiping still lumps, wipe it once again. Add a little boiled chilled water to the wiped cottage cheese, mix to uniformity. Fill semolina and vanilla sugar, again mix. Take the manual mixer and shake up mix.
2. In a separate cup of the blender shake up to egg foam, add from to the shaken-up cottage cheese and again shake up everything. Mix has to turn out uniform. Wash a lemon, clean off a dried peel, crush it a knife or in the blender and add to the test.
3. Take a baking pan. It is the best of all to take a thick form from metal, it holds a deadish dough better. Lay it paper for baking. Open pineapples, merge syrup and let's dry a little. Lay out accurately pineapples on a form bottom over paper for baking. From above lay out cottage cheese dough and again a layer of pineapples. Place in the warmed oven for forty minutes. Casserole has to be reddened properly from below and on each side. Switch off an oven in forty minutes, but don't open. Let's reach to casserole, fifteen more minutes. Get and cool, give to a table, having decorated with cherry berries.