Cottage Cheese Casserole with Pumpkin and Cardamom

Ingredients

• Nutmeg 20 oz
• Cottage cheese 20 oz
• Egg white 2 pieces
• Baking Powder 0 oz
• Wheat Flour ¾ glasses
• Sugar ½ glasses
• Salt ¼ spoons
• Butter 0 oz
• Breadcrumbs 0 oz
• Cardamom 15 pieces

Step-by-Step Guide

Step 1

Prepare all the ingredients. Preheat the oven to 430°F.

Step 2

Open the cardamom pods and lightly crush the black seeds.

Step 3

Grate the pumpkin on a fine grater, then mix it with the cottage cheese and sugar until you achieve a smooth orange puree.

Step 4

Add the flour, baking powder, cardamom, and salt to it. Mix again until smooth.

Step 5

Whip the egg whites until they form a fluffy foam.

Step 6

Add the egg white to the cottage cheese mixture. The consistency of the batter should be similar to toothpaste — neither too runny nor too thick. If the batter turns out to be too thick, whip it and add one more egg white.

Step 7

Grease the pan with butter and sprinkle with breadcrumbs.

Step 8

Pour all the batter into the baking pan. Place the pan in the oven, reduce the temperature to 355°F (350 degrees Fahrenheit), and bake for 40 to 55 minutes.

Step 9

Turn off the oven and leave the casserole to cool inside for 1 to 1.5 hours. Then, place the dish with the casserole on a rack and let it cool completely at room temperature.

Step 10

Serve the casserole cold.