Cottage Cheese Casserole with Mascarpone, Raspberries, and Quince
Baking and Desserts • European
Description
You can add blackberries to the raspberries (or substitute blackberries for raspberries); you can also use cherries, strawberries, sweet cherries — any seasonal berries to your taste, but only fresh ones. Quince can be replaced with an apple, or you can skip the layer — it will still taste very good.
Ingredients
- Chicken Egg 2 pieces
- Mascarpone Cheese Unagrande 10 oz
- Cottage cheese 15 oz
- Quince 1 piece
- Raspberry leaves 10 oz
- Wheat Flour 5 oz
- Sugar to taste
- Pastry gel 1 piece
- Brown Sugar 2 tablespoons
- Chopped almonds to taste
Step-by-Step Guide
Step 1
Mash the cottage cheese, egg yolks, and sugar together until smooth.
Step 2
Add the mascarpone and mix until homogeneous with a wooden spatula (a spoon can also be used). Sift the flour into the mixture.
Step 3
In a separate bowl, beat the egg whites until stiff peaks form, adding a pinch of salt.
Step 4
Gently fold the egg white mixture into the cottage cheese mixture.
Step 5
Cut the quince into quarters and boil until soft in water, adding 2–3 tablespoons of sugar. Then drain the water, cool, and slice the quince thinly.
Step 6
Grease a 24 cm diameter baking dish with vegetable oil.
Step 7
Preheat the oven to 390°F.
Step 8
Spread half of the cottage cheese mixture into the dish. Sprinkle with almond flakes, layer the quince overlapping, and sprinkle again with almond flakes. Top with the second half of the cottage cheese mixture and smooth it out. Bake in the oven for 50 minutes until the casserole turns golden.
Step 9
When the casserole is ready, remove it from the oven and let it cool to room temperature.
Step 10
Prepare the cake gel using brown sugar. The gel can also be made using gelatin.
Step 11
Sprinkle the casserole with almond flakes, add fresh raspberries on top. Pour the prepared gel over it. Once the gel sets, serve.
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