Apple and Carrot Soufflé

Ingredients

1 apple

1 carrot

200 g cottage cheese

2 eggs

Vanillin

Vegetable oil

Peel the carrots and apples, slice them, and steam or bake in the microwave or oven. You can also simmer them, but drain the broth completely.

Puree the cooked carrots and apples with sugar using an immersion blender until smooth. Cool slightly.

Whisk the eggs with a fork, mix them with the cottage cheese, and blend until smooth.

Combine the cottage cheese and egg mixture with the apple and carrot puree, add the vanilla, and mix. The "dough" will be like thin sour cream—don't worry, that's how it should be.

 Grease the baking pan with butter and sprinkle with breadcrumbs. Pour the batter into the pan and bake at 170°C for about 40-45 minutes. Test the soufflé for doneness with a skewer – it should come out clean; the top of the soufflé may also crack slightly and puff up.

Remove the finished soufflé, cool it to room temperature, and refrigerate it for a few hours. This will allow you to invert it onto a serving dish. If you plan to eat the soufflé warm, be prepared for it to not set and fall apart, although this won't affect the taste.

Enjoy!