Tvorozhnaya Zapekanka

Ingredients

• butter
• 1 tbsp fine breadcrumbs
• 500 g tvorog (Russian cottage cheese, 9% fat, or substitute ricotta pressed dry through cheesecloth)
• 80 g sugar
• pinch salt
• 2 eggs
• 2 egg whites
• salt
• 50 g raisins (soaked in warm water and drained)
• sour cream

Cookware

• oven
• baking dish (about 20 cm)
• large bowl
• bowl
• whisk
• hand mixer

Steps

Russian cottage cheese bake

1. Preheat oven to 180°C. Grease a baking dish with butter and dust with fine breadcrumbs or semolina to prevent sticking.

2. In a large bowl, combine tvorog with sugar and salt. Mash well with a fork or pass through a sieve for a smoother texture.

3. Add eggs(separated

For a lighter, fluffier zapekanka, beat the egg whites to stiff peaks separately and fold them in gently at the end.

4. In a separate bowl, beat egg whites with a pinch of salt to stiff peaks using a whisk or hand mixer. Gently fold into the tvorog mixture. Optionally fold in raisins.

5. Pour into the prepared baking dish and smooth the top. Bake for 35-40 minutes until golden on top and set in the center

6. Let cool for 10 minutes in the dish before serving. Serve warm with sour cream, jam, or condensed milk.