Cottage cheese casserole is my family's favorite breakfast — I make it very often, and almost every time I end up experimenting on the fly. I've made it with semolina, starch, all-purpose flour, almond flour, coconut flour, rolled oats, oat flour, and more. The most tender version is definitely the one made with starch. And that's just the variations for replacing the flour — I can't even count how many other ingredient swaps and mix-ins I've tried over the years! The casserole works great with smooth cottage cheese or with a chunkier one — the results are different, but always delicious. Today I'm sharing a smooth version, and to make it more fun, we're going to make it three-colored. It'll be bright, unique, and absolutely delicious!
Ingredients:
- 1000 g cottage cheese 9%
- 150 g heavy cream 10-20%
- 60 - 120 g sugar
- 40 g corn starch
- 10 g vanilla sugar
- 6 eggs
- Also:
- 3 - 4 tsp cocoa
- 0.3 tsp turmeric
How to cook three-color cottage cheese casserole
Today my cottage cheese is very grainy, but despite that, the casserole will still turn out smooth and uniform!) Place all the ingredients into one large bowl.
Blend thoroughly with an immersion blender. Really thoroughly — it's best to do it in two rounds so you don't overheat the appliance.
Divide into three equal portions. Add turmeric to one portion and blend again. You only need a very small amount of turmeric — no more than a third of a teaspoon. The batter will change color slightly, but once baked, the color will be noticeably much more vibrant!
Grease a baking pan with butter — I use a 22 cm pan. Pour in the dark batter and spread it evenly. Then add the yellow batter and spread it evenly. Finally, pour the plain batter on top and spread it evenly. Bake in an oven preheated to 180°C for 40–50 minutes, or adjust based on your own oven. Let it cool completely — it's best to leave it overnight.
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