The cottage cheese in the slow cooker turns out much more magnificent than in the oven. It is worth noting that such a casserole is prepared very quickly, and for its preparation only the simplest ingredients that can always be found in your own refrigerator are needed.
Cottage cheese recipe in a slow cooker: products for the preparation of the base
We will need:
- softened butter - one hundred twenty grams;
- fine - grained cottage cheese - five hundred grams;
- chicken eggs - four large;
- granulated sugar - one hundred and fifty grams;
- lemon - one fresh;
- semolina - fifty grams;
- cocoa powder (or granular product) - a little (to decorate the dessert);
- icing sugar - a little (to decorate the dessert).
Cottage cheese in a slow cooker: the process of preparing the basics
Three hours before you start cooking the casserole, you need to put the butter from the wrapper so that it thaws. Softened cooking oil must be placed in a blender's container with attachment knives and beat it at the highest speed for three to four minutes. Then you need to add one hundred and fifty grams of granulated sugar to it and repeat the entire mixing procedure again.
When you get a creamy oily consistency, four chicken eggs should be broken into it and beat thoroughly, but with the help of a whisk. At the same time, it is recommended to pour thirty milliliters of freshly squeezed lemon juice into the whipped cream.
It is worth noting that the future airiness and softness of the dessert depends entirely on how diligently you will mix the creamy mixture.
As a final step in the preparation of the base, it is required to add mashed cottage cheese and a little semolina to the mass. Thoroughly mix all the ingredients, you should get a tender, semi-fluid and airy consistency. Only after that the cottage cheese casserole for the multicooker will be ready for further heat treatment.
If you have enough time left, it is recommended to beat eggs and eggs separately (whites and yolks). In this case, the dessert will be even more tender and airy.
Cottage cheese in a slow cooker: heat treatmentWhen the curd base is ready, it should immediately be poured into the slow cooker. However, before this, it is recommended to grease the bowl of the kitchen device with plenty of margarine (melted) or butter.
The cottage cheese in a slow cooker should be baked in the baking mode for (approximately) forty-five minutes.
Proper serving
Over time, it is recommended that the dessert be slightly cooled right in the container from the multicooker, and then removed with a long spatula and put on a cake plate. It is advisable to sprinkle the curd on top with icing sugar or sweet cocoa powder.
An airy dessert is served for breakfast along with unsweetened hot coffee or tea, as well as thirty percent fat sour cream and jam, beautifully laid out in a bowl.