And again cottage cheese, well, what can you do, we love cottage cheese baking! This curd, rather, from a series of dietary. The taste is wonderful-the most delicate, creamy, curd, with a slight sourness and freshness of apricots, the aroma of orange jelly. It's delicious! The texture is the most delicate. I've been doing it for more than 10 years - it always works!
Pour kefir into a bowl, add sugar, semolina, starch and mix well
Leave on the table for 30 minutes.
I took low-fat cottage cheese, not uniform, grains.
Add the yolks to the curd.
Punch with a blender.
Pour the kefir mass into the curd and once again punch it well with a blender.
Here is such a mass turned out.
Whisk the whites with a pinch of salt with a mixer until strong peaks - the whites do not fall from an inverted spoon.
In two or three steps, carefully enter the proteins - you can not just interfere, only by folding or, as it were, drawing the number 8.
The mass should be lush and tender.
We take a split form for 23.
I have a mold with silicone sides and a ceramic bottom.
I smeared the bottom with oil, sprinkled semolina, and shook off the excess.
If you do not have a silicone mold, then lubricate the bottom and sides with oil, sprinkle with semolina and shake off the excess.
Pour the curd mass into the mold.
Oven for 170.
Bake from 40 to 50 minutes - I got 40 minutes this time.
The middle does not always crack-it depends on the cottage cheese.
Turn off the oven and leave the curd in it for 30 minutes, open the oven door a little.
We take out the curd.
Hold a knife along the sides separating the curd from the walls.
Cool and refrigerate for at least an hour.
Cut the apricots into cubes.
Prepare the jelly according to the instructions, but use 170 ml instead of 200 ml of boiling water. Pour the hot jelly into the apricots.
Leave until the liquid begins to thicken.
Spread the apricots on the curd, pour the remaining jelly and in the refrigerator, until completely solidified.
I added a little blackcurrant.