Russian
Tvorozhnaya zapekanka
A tender Russian tvorog casserole with a lightly browned sour-cream top and soft raisins inside. Serve it warm or just cooled, with smetana, berry jam, or condensed milk.
Ingredients
- Russian tvorog or farmer cheese, 5% fat, well drained300g
- Egg1 large
- Semolina2 tbsp
- Sour cream, 20% fat3 tbsp, divided
- Sugar1 1/2 tbsp
- Raisins2 tbsp
- Vanilla sugar1 tsp
- Salt1 pinch
- Butter, for the dish1 tsp
Method
- Rinse the raisins, cover them with hot water, and let them soften for 10 minutes, then drain and pat dry.
- Mix the semolina with 2 tablespoons of sour cream and let it stand for 10 minutes so the grains swell.
- Heat the oven to 180°C and butter a small baking dish about 16 cm wide.
- Rub the tvorog through a sieve or mash it very well with a fork so the casserole bakes up smooth but still dense.
- Beat the egg with the sugar, vanilla sugar, and salt until the sugar begins to dissolve.
- Stir the swollen semolina mixture into the tvorog, then mix in the beaten egg mixture.
- Fold in the raisins evenly without overmixing.
- Spoon the mixture into the buttered dish, level the top, and spread the remaining 1 tablespoon of sour cream over it.
- Bake for 30 to 35 minutes, until the top is golden in patches and the center is set but still tender.
- Let the zapekanka rest for 10 minutes before slicing, then serve warm or at room temperature with smetana or jam.
Common questions
Can I substitute ricotta or cottage cheese for tvorog in this zapekanka?
Yes, but drain them very well first. Ricotta gives a lighter, softer texture; cottage cheese should be blended until smooth. For a closer result, use full-fat farmer cheese or press the cheese to remove excess moisture.
How long do I need to soak the semolina, and can I skip that step?
Soak the semolina in sour cream for 10 minutes as written. This helps it swell and prevents a gritty texture. If you skip it, the casserole can bake up dry or sandy, especially if the tvorog is very dense.
What are the most common mistakes when baking tvorozhnaya zapekanka?
The biggest mistakes are using wet cheese, overmixing, and overbaking. Too much moisture makes it collapse; overmixing can make it heavy; baking too long dries it out. Stop when the center is just set and still tender.
How should I store leftovers, and can I freeze them?
Store cooled slices in an airtight container in the refrigerator for up to 3 days. You can freeze tightly wrapped portions for about 1 month, but the texture may become slightly more crumbly after thawing. Reheat gently.
What’s the best way to serve zapekanka?
Serve it warm or at room temperature, ideally after the 10-minute rest so it slices cleanly. It’s good plain, or with sour cream, jam, honey, or fresh berries. A dusting of powdered sugar also works well.