Linna is a bigger help in the kitchen than Nelle. Nelle would love to live in the city but Linna dreams of walks in the woods, mushroom picking and bike rides.
Linna is like me… so we baked together! This dish reminds me of my childhood in the kindergarten and school too. I loved Biezpiena sacepums (cottage cheese bake) with ķīselis (kissel).
This was a big portion for… I don’t know for 10 people I guess!?
Russian Sweet Cottage Cheese Bake
Childhood memories. Can be eaten with kissel too.
Ingredients
- 1000 gr drained cottage cheese (1kg)
- 150 grams butter
- 250 grams sugar
- 5 eggs (divided)
- 150 grams flour
- vanilla extract and/or natural lemon flavor (lemon zest)
Directions
- Preheat an oven to 190°C.
- In a bowl, beat butter with the sugar and then add egg yolks on by one and pinch of salt.
- Add cottage cheese and flour. Mix until combined.
- In another bowl beating the whites to stiff peaks. Slowly mix into cottage cheese mix.
- Grease the baking dish with some butter or oil, pour the mixture in and bake in the oven for 40-55 minutes.
Ilze
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Looks yummy 😋
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It is yummy! But something that is made only in this reagin of word!
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Never had this. In fact am not familiar with dry cottage cheese. Glad you two had fun in the kitchen!!❤️
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More like… cottage cheese without liquid. If you have cottage cheese that contains liquid.. than drain it and you will get dry cottage cheese… oh my…!!! No.. not that type of dry 🙂 I need to change the word – andy suggestions (cottage cheese without liquid!?)
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How about drained?
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🙂 I guess I need to share a picture of cottage cheese/quark or whatever is the name… and refer to it all the time 😀 But Yes, drained!
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One of my favourites when I visit Latvia. 🙂
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How do you call the main ingredient!? Quark!? Cottage cheese without liquid?! Please suggest me the good word 🙂
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My mum called it cottage cheese, but said you couldn’t get the same in the UK ? 😐
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🙂 OK! That means that I need to “try” sharing how to make it!!!
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The one I tried last year had raisins or currants in it. Straight out of the oven, lovely. 🙂
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Yes! It originally has raisins in it… BUT I don’t like them and neither my husband 🙂
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Was very nice with a glass of homemade cherry wine. We were visiting relatives in the country near Rundales pils. 🙂
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Sounds nice!
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I’ve never had this but sweet cheese dishes are delicious. I certainly sounds good.
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Thank you! I love it. But it’s something that is common in Baltic States and Russia…
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Hi Ilze. In English it’s cottage cheese (definitely not quark which is something completely different). Yes,”drained” will do. We have something similar in Yorkshire – ‘Yorkshire curd tart’ – but it doesn’t have the eggs whites and is in a pastry case. Something similar is also common in Romania, ‘placinta cu branza’ – literally cheese pie but it’s more like a ‘pasty’. They also have ‘Pasca’, Easter cake, based on sweetened cottage cheese, which is one of my favourites. I must try the Latvian version so thank you for the recipe. It’s great that Linna likes to help.
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OK, I’ll show you the picture of Latvian biezpiens. This is how it looks in the shop and never have liquid. We have also cottage cheese that is with grains in cream. Let me know if you ever seen something like that and what’s the name. Basically it made from sour milk. http://www.la.lv/wp-content/uploads/2014/09/Biezpiens-ak.jpg
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Looks delicious! What size baking dish did you use for the recipe included?
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