A cottage cheese dessert with a smooth, creamy texture and balanced sweetness. This easy recipe with raisins and dried cherries is perfect for breakfast or a wholesome snack.
Preheat the oven to 180 °C (350 °F).
This recipe is designed for a 20 cm (8-inch) baking dish.
Blend the cottage cheese until smooth and creamy. This will make the casserole more tender without any lumps. If you don’t have a blender, press the cheese through a sieve or mash it thoroughly with a fork.
Separate the egg whites from the yolks. Add the yolks to the cheese mixture and set the whites aside in a mixing bowl.
Add half of the sugar, sour cream (or thick unsweetened Greek yogurt), vanilla sugar, and flour to the cheese mixture. Mix well until everything is combined.
Rinse the raisins and dried cherries, pat them dry with a paper towel, and fold them into the cheese mixture.
Add a pinch of salt and the remaining sugar to the egg whites. Beat with a mixer for 3–5 minutes until the mixture is white, fluffy, and triples in volume.
Gently fold the beaten egg whites into the cheese mixture using a spatula, making slow upward motions. Be careful not to overmix, so the batter stays airy.
Grease the baking dish with butter and spread the mixture evenly inside.
Bake in the preheated oven for about 40 minutes on the middle rack.
When done, turn off the oven, open the door slightly, and leave the casserole inside for another 20 minutes. This will help it cool gradually and prevent it from collapsing.
You can serve the casserole slightly warm or let it cool completely. It’s delicious on its own, or with sour cream, berry jam, honey, or fresh fruit.