Cottage cheese casserole with pumpkin , a good appetizer, delicate, airy, deliciously delicate, and thanks to the alternation of layers, it is also very bright and effective.
Kitchen time 20 minutes
Ingredients
- Pumpkin 1 kg
- Salt 2 pinches
- Eggs 3 pieces
- Flour 6 tbsp. spoons
- Sugar 4 tbsp. spoons
- Cottage cheese 500 g
- Vegetable oil 1 tbsp. a spoon
Preparation
- Peel the pumpkin and cut into small pieces. Place on a baking sheet lined with foil and bake at 180 ° C until tender, about 20 minutes.
2 ․ Cool the pumpkin and purée with a blender. Beat the finished puree with a pinch of salt, one egg, half flour and sugar.
3 ․ Whisk the cottage cheese with the remaining flour, sugar, eggs and a pinch of salt.
Grease the form with butter and a tablespoon, in turn, put the curd and pumpkin mass into it so that one layer is on top of the other and a slide is obtained.
When everything is laid out, gently knock the mold on the table several times so that the layers are evenly distributed over it.
6 ․ Bake for 35-40 minutes at 200 ° C.