Ingredients
Casserole
- 800 grams (28.22 ounces) cottage cheese (5%)
- 300 grams (10.58 ounces) heavy sour cream
- 3 large eggs
- 40 grams (1.41 ounces or 2.8 tablespoons) butter, melted
- 70 grams (2.47 ounces or 5.6 tablespoons) sugar
- 0.25 teaspoon salt
- Vanilla to taste
- 4 tablespoons (36 grams or 1.27 ounces) semolina
- 1 tablespoon (8 grams or 0.28 ounces) starch
- 1 teaspoon baking powder
- 10 apricots
- 3 nectarines
- 1 tablespoon (12.5 grams or 0.44 ounces) brown sugar
Equipment
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Blender
Essential for creating a perfectly smooth and uniform mixture. Make sure to blend all liquid and soft ingredients until no lumps remain.
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Mixer
While not mandatory, a mixer can help ensure that the dry and liquid components blend seamlessly together.
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Baking Mold (26-30cm)
Use a mold within this size range to ensure even baking. Grease the mold with butter and sprinkle with semolina to prevent sticking.
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Oven
Preheat and set to 356°F (180°C) for a consistent temperature. Use the top-bottom mode for even baking.
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Spatula
Ideal for spreading the cheese mixture evenly in the mold. A silicone spatula is recommended for easy clean-up.
Instructions
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Step 10
Servings
Variations
Faq
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Can I use a different type of cheese instead of cottage cheese?
Yes, you can replace cottage cheese with ricotta or even cream cheese for a different texture and flavor, though it may slightly alter the final taste.
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Do I need to peel the apricots and nectarines?
It’s not necessary, but peeling them can make for a smoother texture and a more attractive presentation.
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How can I make the pastry crispier on top?
To achieve a crispier top, you can sprinkle a bit more brown sugar and use the broiler for the last 2-3 minutes of baking.
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Can I prepare the batter in advance?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to give it a quick stir before pouring it into the mold.
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Any tips to avoid the pastry from sinking in the middle?
Ensure your oven temperature is consistent and avoid opening the oven door during the baking process. Also, let it cool gradually inside the oven door slightly ajar.
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How do I know when the pastry is fully cooked?
The pastry is done when it has a golden brown top and a toothpick inserted in the center comes out clean or with just a few moist crumbs.