We continue to prepare baked goods with pumpkin because we always want something sweet with tea, but at the same time something healthy. On rainy days, there is not much desire to go out to a café for pastries or a piece of pie, but there is motivation to prepare something interesting and delicious ourselves. This time we decided to make a cheese and pumpkin casserole. It is not only tasty but also visually beautiful and unusual. So we share with you a step-by-step recipe.
Time spent: up to 1.5 hours
Difficulty: 2 out of 5
Cost: average
We will need:
For the pumpkin layers:
500 g of pumpkin (weight indicated without seeds and skin)
2 eggs
50 g of cane sugar
zest of one orange
100 g of flour
For the cheese layers:
400 g of cottage cheese
2 eggs
60 g of sugar (we used cane and regular white in a 1:1 ratio)
10 g of vanilla sugar
100 g of sour cream (you can use thick kefir)
100 g of flour
zest of one lemon
продуктовий набір
Preparation
The casserole consists of two "fractions" – cheese cream and pumpkin dough. We will prepare them in parallel to save time.
We clean the pumpkin from the skin and remove the core. We chose a "guitar" pumpkin with sweet flesh. Cut it into pieces about 3-4 cm in size and place them in a heat-resistant dish.
ріжемо гарбуз
We send it to the oven preheated to 180 degrees for 20-25 minutes, baking until it becomes soft.
запікаємо
While the pumpkin is baking, we will prepare the cheese filling. In one container, we place the cottage cheese, eggs, flour, sour cream, and sugar. Using an immersion blender, we blend until a homogeneous creamy mass is achieved.
викладаємо всі інгредієнти сирної маси в одну миску
перебиваємо блендером до однорідності
натираємо цедру лимона
On a fine grater, we grate the zest of one large lemon, then add it to the cheese mass and mix thoroughly. This "fraction" is ready.
We return to the pumpkin dough. It's time to take the pumpkin out of the oven and let it cool for a few minutes.Transfer it to a bowl, add sugar and eggs, and blend until it reaches a puree-like consistency.
перебиваємо блендером до однорідності
Додаємо борошно, продовжуючи перебивати масу
проміжний етап
натираємо цедру апельсина та додаємо у гарбузове тісто
As a result, we have two containers with "fractions." This means we can start forming the casserole.
ось такі дві "фракції" ми отримуємо
We used a square baking dish, although you can use any that you like. Grease the dish with butter and sprinkle with flour, creating a "French shirt" that will prevent our casserole from burning.
Французька сорочка
We alternate the layers: we place one tablespoon of cheese mass and pumpkin dough, one on top of the other. As a result, the fractions will spread evenly and create a very beautiful layered texture.
перший сирний шар
другий гарбузовий шар
поклали вже шість ложок, і так до закінчення мас
використали обидві маси повністю
We place the formed casserole in the preheated oven at 190 degrees (with both upper and lower heating elements on, convection mode) and bake for 45 minutes.
початок запікання
We take it out of the oven and wait for it to cool. The casserole will be quite high and fluffy right out of the oven, but it will decrease in volume as it cools.
охолонувша запіканка
We brew tea, prepare cocoa, cut a piece of casserole, and enjoy.
ось так запіканка виглядає у розрізі
Bon appétit! ;)
