Polish Cottage Cheese Casserole

Ingredients

800 g cottage cheese

6 eggs

150 g margarine

1 tbsp starch

1/2 cup sugar

1 packet vanilla sugar

1/2 tsp baking powder

For the poppy seed mixture:

1 cup sugar

250 g poppy seeds

4 eggs

4 tbsp flour

50 g margarine

First, prepare the poppy seed mixture. Separate the egg whites from the yolks. Whisk the egg whites until fluffy. Beat the yolks with a fork and mix with the sugar. Blend thoroughly until smooth and white.

Chop the poppy seeds in a blender. Mix with the yolks, room temperature margarine, flour, and baking powder. Add the whipped egg whites. Mix everything carefully.

Curd mixture. Mash the curd and mix with starch and baking powder. Separate the yolks from the whites. Beat the yolks with sugar, and beat the whites separately with a pinch of salt until fluffy. Mix the curd with the yolks and melted and cooled margarine, add the whites, and mix.

Grease the baking pan with butter. Layer the curd and poppy seed mixture in a checkerboard pattern. Place in the oven and bake for about an hour at 175 degrees Celsius.

Bon appétit!