Cottage cheese pudding in the oven
Description
The dish is prepared without unnecessary complications. When making pudding, everything depends on the quality of the ingredients and the oven. In our case, the type of cottage cheese you use will determine the final result. For baking cottage cheese pudding in the oven, I recommend using homemade cottage cheese—creamy, not sour, and not too crumbly. The oven must retain heat well to prevent the pudding from collapsing, otherwise the entire dish will be ruined. The ready dessert can be served at the table.
Instructions
- 1
Step 1
It's best to prepare the mixture using a blender, as this results in a perfect consistency. Mix the cottage cheese, add a packet of vanilla flavoring, starch, and sour cream. Separate the egg whites from the yolks, adding the yolks to the cottage cheese mixture. Set the egg whites aside, as we will need them later. Place the egg whites in the refrigerator for now. Blend all the mixed ingredients with a blender.
- 2
Step 2
Chill the egg whites and beat them, gradually adding sugar. Beat until a white foam forms, for about 5-7 minutes.
- 3
Step 3
Then gently fold the egg white mixture into the cottage cheese mixture with a spatula or spoon; do not beat or overmix.
- 4
Step 4
The airy protein mass aerates the cottage cheese as well, so it's very important to mix them gently, carefully, and gradually.
- 5
Step 5
Grease the baking molds with butter. You can bake one large pudding or small ones. Carefully transfer the mixture into the mold.
- 6
Step 6
Bake the pudding in a preheated oven at 220°C for 25 minutes. Do not open the oven!
- 7
Step 7
You can top the ready-made baked cottage cheese pudding with cream, chocolate, drizzle with yogurt, or serve it as is. Here's how it turned out in small molds.
- 8
Step 8
And here is a large pudding sliced open.
- 9
Step 9
Serve at the table.