pondlady
12-22-2006, 04:32 PM
Oven: 350
50 - 65 Minutes
2 c small-curd cream-style cottage cheese
2 egg yolks
1/4 c sugar
3 t vanilla, divided
1 1/2 c mascarpone cheese, divided
1 c sour cream
6 eggs
1/3 c orange juice
3 T lemon juice
1/4 c melted butter
1/3 c sugar
1 c flour
1/2 t baking soda
1/2 t cinnamon
1 1/2 t baking powder
Topping:
powdered sugar
1 container frozen strawberries, thawed
whipped cream
Butter a 13 x 9-inch baking pan. In a small bowl combine the cottage cheese with egg yolks, sugar, 2 t vanilla and 1 c mascarpone cheese; mix well to combine and set aside.
In another bowl combine sour cream with 1/2 c mascarpone cheese, eggs, orange juice, lemon juice, melted butter and 1/3 cup sugar; beat until well combined. Add in flour, baking soda, cinnamon, baking powder and vanilla; beat until combined. Pour HALF of the orange juice batter into prepared baking pan. Drop the cottage cheese mixture by small spoonfuls over the orange juice batter, then carefully spread to cover. Pour the remaining batter over the filling. Cover with plastic wrap and refrigerate 8-24 hours. When ready to bake set oven to 350 degrees. Bake the cold casserole for about 50-65 minutes or until puffed and light brown. Sprinkle with powdered sugar and serve with strawberries and whipped cream.
50 - 65 Minutes
2 c small-curd cream-style cottage cheese
2 egg yolks
1/4 c sugar
3 t vanilla, divided
1 1/2 c mascarpone cheese, divided
1 c sour cream
6 eggs
1/3 c orange juice
3 T lemon juice
1/4 c melted butter
1/3 c sugar
1 c flour
1/2 t baking soda
1/2 t cinnamon
1 1/2 t baking powder
Topping:
powdered sugar
1 container frozen strawberries, thawed
whipped cream
Butter a 13 x 9-inch baking pan. In a small bowl combine the cottage cheese with egg yolks, sugar, 2 t vanilla and 1 c mascarpone cheese; mix well to combine and set aside.
In another bowl combine sour cream with 1/2 c mascarpone cheese, eggs, orange juice, lemon juice, melted butter and 1/3 cup sugar; beat until well combined. Add in flour, baking soda, cinnamon, baking powder and vanilla; beat until combined. Pour HALF of the orange juice batter into prepared baking pan. Drop the cottage cheese mixture by small spoonfuls over the orange juice batter, then carefully spread to cover. Pour the remaining batter over the filling. Cover with plastic wrap and refrigerate 8-24 hours. When ready to bake set oven to 350 degrees. Bake the cold casserole for about 50-65 minutes or until puffed and light brown. Sprinkle with powdered sugar and serve with strawberries and whipped cream.