ReceptnaptárBaked curd cheese casserole (tvorozhnaya zapekanka)
The baked curd cheese casserole is the classic curd bake for Russian breakfast and tea time, part of Soviet childhood memories. Light, creamy, mildly sweet. Served with sour cream or jam.
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Method
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- Press the curd cheese through a sieve and mix with the egg yolks, sugar, vanilla sugar and semolina.
- Whisk the egg whites to stiff peaks and fold in gently.
- Mix in the raisins.
- Smooth into a buttered dish dusted with semolina.
- Bake at 180 °C for 35-40 minutes until golden.
- Cool and slice; serve with sour cream and jam.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The curd cheese should be dry so the casserole is dense.
- Fold in the whites last so it stays airy.
- Apple or dried fruit can be added.
Frequently asked questions
How does it differ from syrniki?
The same curd base, but baked in a dish as one large casserole rather than small pancakes.
How long does it keep?
3 days in the fridge.
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More russian ideas
- Blini (thin Russian pancakes)
- Syrniki (Russian curd cheese pancakes)
- Oladyi (Russian kefir drop scones)
- Kystyby (Tatar flatbreads with potato filling)
- Kalitki (northern Russian rye tartlets with potato)
- Onion-skin red Easter eggs (krasnye yaytsa)
- Blinchiki with minced meat (stuffed pancakes)
- Yeast blini (Maslenitsa pancakes)
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