Classic Cottage Cheese Bake with Berries

Mix the cottage cheese, eggs, sugar, salt and vanilla. Add the sour cream and semolina and mix until even. Blend it for a smooth texture. Leave for 30–60 minutes so the semolina swells.

Prepare the berries: if frozen, thaw them slightly and drain off the excess juice.

Butter the dish. Add the cottage cheese mixture and smooth it out. Add the berries — either fold them in lightly or press them into the top. If the berries are very juicy, you can add 1 tsp. of starch.

Bake at 170–180°C for 45–55 minutes — the top should be golden and the centre springy. Let it rest for 20–30 minutes so it stabilises and does not fall apart.

Divide the cottage cheese mixture into 2 equal parts.

Blend the berries for the purée.

Add 1 teaspoon of starch and stir.

Mix the berry purée into one of the two parts.

Put the plain cottage cheese layer into the dish first, then the berry layer.