Separate the egg yolks from egg whites. Refrigerate the whites.
Beat the egg yolks with a mixer, fork or whisk. Then gradually add milk (at room temperature), cottage cheese and vanilla sugar.
Beat egg whites with a mixer on a low speed until stiff for about 10 minutes. Then gently add whites to the egg yolks, use a spatula. Slice down the center of egg yolks, folding over to the left and gently mix.
Grease a baking dish with butter, if it’s not silicone. Pour in the batter. Bake to 338 F for about 50 minutes until golden brown.
Line a baking dish with parchment paper, then grease with oil.
Blend the cottage cheese in a blender until smooth.
How to separate egg yolks from egg whites? First wash hands and eggs. Put the eggs in the fridge, so it will be easier to separate the yolks from the whites. Take 3 small bowls. Break the egg into the first bowl, trying not to break the yolk. Then drop it into your palm and take the other bowl. Make the whites drip through your fingers into the second bowl. Then add the separated yolks to the third bowl.
If you want to beat egg whites, use fresh and chilled eggs. Use ONLY a dry and clean bowl for mixing (without fat) which is made of steel or glass.
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