/ / Original recipe: casserole in a biscuit shell

The original recipe: a casserole in a biscuit shell

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The average morning menu does not differA variety - omelettes, cheese cakes and sandwiches form the basis of the diet. Why not make variety in the usual ritual? A delicate cheese casserole in a shell of a biscuit dough is an excellent breakfast for gourmets: it is a hearty, useful and deliciously tasty dish. An important morning bonus: the preparation of the casserole takes only half an hour.


  • Banana - 255 g
  • Flour - 120 g
  • Sugar and sugar powder - 50 g each
  • Cream 33% - 50 g
  • One egg + one yolk
  • Baking Powder - 18 g
  • Vegetable oil - 75 g
  • Cheese curd cheese - 450 g
  1. Rip a ripe banana with a fork or lightlyPerebeyte blender - so that there are small pieces (to give a special texture of biscuit). In another bowl, combine the dry ingredients - baking powder, sugar and flour, stir well

  2. In banana mousse pour in the vegetable oil, add one egg and whip with a mixer. Portions pour the flour mixture and again stir well with a spatula or whisk. Banana dough is ready

  3. For the filling-casserole: combine the cottage cheese in the bowl (you can take Philadelphia, Hochland, Almette), yolk, sugar powder and chilled cream. If you need a more dense texture - hammer in another egg

  4. Whisk the cheese mass to a dense mousse- cream in the composition will add to its stability. At this stage, you can enter your favorite spices or additives: a couple of teaspoons of cinnamon or peel, candied fruits, raisins or dried berries. Prepare a baking dish, preferably rectangular, with a parchment

  5. Pour the dough into a third of the mold, then, slowly,Lay out the filling, making sure that it does not sink. Top carefully pour out the remaining dough and flatten the surface. You can decorate the casserole with pieces of a banana. Bake in an oven, heated to 170 degrees, about half an hour or forty minutes - until a ruddy brown on top

  6. Cool on the grate, remove from the mold and serve to the table. Inside the dessert will be soft, gentle, slightly viscous

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