Cottage cheese casserole with fruit

Category: Dairy and egg dishes
Cottage cheese casserole with fruit

Ingredients

seasonal fruit or compote 600 g
low-fat pasty cottage cheese 500 g
milk 100 ml
sugar 120 g
lemon zest with 1 lemon
a pinch of salt
a packet of vanillin 1
a bag of vanilla pudding 1
pinch of cinnamon
eggs 4
mold oil

Cooking method

  • Fruits / e.g. plums, cherries, apples / wash, cut, pitted. Let the water drain from the compote. / I took fresh apples, cherries and plums from rum / there is such a German preparation: fruits and berries are put in a ceramic pot, sprinkled with sugar, poured with rum and wait for winter. / Rub cottage cheese with milk, sugar, zest, salt, vanilla, pudding powder and cinnamon. Divide the eggs into yolks and whites. Mix the yolks into the curd. First beat the whites, then carefully put them there too. Grease an inner saucepan with oil and add half of the fruit. Above - curd mass, then - the rest of the fruit. Baked on low for about 4 hours. The casserole rises, hardens and darkens slightly. When you open the lid, it will fall off, but this is normal for curd.
  • It turned out very tasty, which is what I wish for you!
  • The recipe is taken from the Cornelia Klaeger und Antje Leipsic book "Neue Gerichte aus dem Römertopf" and adapted by me to a slow cooker.

Time for preparing:

4 hours

Cooking program:

low

National cuisine

german

Irene
How tasty and not difficult! I'll do it for the weekend! Thanks for the recipe!
Claire
To your health! It was a pity to keep such a good recipe only at home. My husband, in any case, expressed his "approval" and was surprised that it ended quickly, ordered it again ... So you need to buy the curd and again ...
Irene
Duc, with rum fruit, of course, he will like it! I have a treasured bank from last year. I'm putting it on the casserole. And in the summer I will close this vesch. It is necessary to go to the store to look, there probably is if what?
Claire
What is? Fruit in rum? You don’t know, we don’t have, they do it at home, and not everything either, I was just interested in trying the old German recipe. I really liked the version with black plums, cherries and raspberries. This is all done in a rather large ceramic pot with a lid, berries-fruits are laid and poured as they ripen, so there is room for imagination. And the husband - no, he is not because of the rum smell, but because of the cottage cheese, he loves cottage cheese in casseroles. He is not interested in rum, he only drinks his own beer / smelly / ...
Gaby
Claire and hello, and now from this place in more detail about the pot and where it is stored and the pot is closed with which lid (how tight) and which rum, share the recipe, do not be greedy.
Irene
Quote: Claire

What is? Fruit in rum? You don’t know, we don’t have, they do it at home, and not everything either, I was just interested in trying the old German recipe. I really liked the version with black plums, cherries and raspberries. This is all done in a rather large ceramic pot with a lid, berries-fruits are laid and poured as they ripen, so there is room for imagination. And the husband - no, he is not because of the rum smell, but because of the cottage cheese, he loves cottage cheese in casseroles. He is not interested in rum, he only drinks his own beer / smelly / ...
My mom used to do this thing. They had a German nanny who lived in their family until old age, so she taught everyone different German wisdom. Now my mother is sick and I have a pot of her preparation. We need to ask in more detail.
Claire
What would be a shame, but not a recipe ...
So, Rumtopf / Rumtopf /. It's very simple.Either a glazed ceramic pot of several liters or a glass container with a lid is taken, but then this jar will need to be wrapped in foil so that light does not penetrate, otherwise the fruit will fade or be stored in a really dark place. Then, starting with the first berries - strawberries - they begin to lay. Everything that is pledged must be clean, ripe, but not spoiled. For 500 grams of berries or fruits - 250 grams of sugar. Rum is taken at least 54%, brown. If the percentage is less, the pledged may begin to ferment. So, put the clean berries in a bowl, cover them evenly with sugar and fill them with rum. The first time the whole bottle can go away, with subsequent insertions of 200-300 ml. The rum should overlap the fruit on the finger. We close it with cellophane / I didn’t do it /, cover it and put it in a cool, dark place, but not in the fridge. / I had it in my closet and it did pretty well too. / The last bookmark was in October, because it takes 6 weeks for the roomtopf to mature, and this is German Christmas. Before each new bookmark, you can stir with a clean or silver spoon so that the settled sugar rises. Almost all berries and fruits are suitable, except for black currants, blueberries and blackberries. You can additionally, if you like, put a cinnamon stick or a vanilla pod. I do not lie, I like the natural taste. It is good to add the resulting aromatic alcoholic drink to champagne, use fruits in baking, supplement with pudding or semolina pudding, ice cream.
In principle, you can make it at any time of the year from the available fruits, you just need to see that they are not treated with chemicals for long-term storage or to remove the skin from them, but then you still need to wait at least 6 weeks.
This is a summarized recipe from the Internet, I did so, maybe Irene will find out some secret, we'll wait!
Gaby
Claire, thanks for the info, but there are questions: tell me different berries are laid all together or separately, for example, plums separately and strawberries separately in different pots?
Claire
No, this is the genius of the recipe - everything is put in ONE pot! Depending on what gets there - not the same every year - the taste and aroma will change.
Irene
Girls, yesterday I called my mother, she said that it couldn't be easier, you just need to have patience for this. Sugar by the type of fruit - its own dose, she said that currants are possible, and gooseberries, and blackberries. Instead of rum, you can use any strong drink such as cognac and vodka, but then, if the degrees are not enough, then you need to catch up with alcohol. With strong rum, it's a classic. In general, as she told me that if there is a choice, then any combinations of fruits can be made, the main thing is that the jar is made of dark glass or earthenware and stands in a dark cool place and the yuila is well closed. Our uncle is a great gardener and gardener, he himself drives moonshine from apples, he has it cleaned a hundred times and does not have a fusel smell, he does whatever he wants. Here he is making this delicious body on his "Calvados". I have a cherry, strawberry, plum, currant, blackberry and apple in my pot.
Gaby
Irene, thanks for your clarifications and added Claire's story. And +1!

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