Double-Layer Cottage Cheese Casserole

Ingredients

For the base:

Cottage cheese 600 g

Cream cheese 150 g

Sugar 4 tbsp

Semolina 3 tbsp

Eggs 2

Vanilla extract 1 tsp

Lime zest

Orange zest

For the top layer:

Fat sour cream 400 g

Icing sugar 50 g

Egg 1

For the sauce:

Raspberries 500 g

Sugar 1 tbsp

Starch 1 tsp

Whisk the eggs with the sugar until light and fluffy. Add the vanilla extract, zest, semolina, cream cheese, and cottage cheese, strained through a sieve. Mix all the ingredients thoroughly, but do not beat them. Pour into a 20 cm diameter mold and bake at 170ºC for about 20 minutes, until the curds set.

While the bottom layer is baking, make the sour cream. Lightly beat the sour cream with the egg and powdered sugar and pour over the firm curd layer. Bake at 170ºC for about 30 minutes.

Cool thoroughly. When removing from the mold, run a splint or knife along the edge of the mold.

Press the raspberries through a sieve. Add the powdered sugar. Pour out about three tablespoons of the sauce and dissolve 1 teaspoon of starch in them. Bring the remaining sauce to a boil, combine with the starch, stir, and let cool. Pour the sauce over the casserole before serving.

Enjoy!