Budinca de branza de vaci si stafide / Cottage cheese raisin casserole

Azi vreau sa va arat un desert foarte simplu de facut si tare gustos, care va cuceri toata familia, mai ales pe fanii branza si cheesecake :) Budinca de branza de vaci si stafide, aromata din belsug cu vanilie adevarata si rom natural :) Yummmmy!

Ingrediente:

• 600g branza de vaci
• 4 oua
• 150g iaurt grecesc
• 4 lg amidon* (60g)
• 4-5 lg indulcitor natural (dupa gust)
• 1 lgt extract de vanilie
• 1 lgt rom Stroh (sau esenta de rom)
• 100g stafide brune
• coaja de la 1/2 portocala

Mai intai amestecam stafidele cu vanilia si romul, le lasam putin sa se inmoaie. Separat batem ouale spuma cu indulcitorul pana isi dubleaza volumul, adaugam apoi branza de vaci, iaurtul, amidonul si mai mixam putin pana la omogenizare.

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Incorporam stafidele si coaja rasa de portocala si turnam compozitia (care miroase divin :) intr-o tava dreptunghiulara (aprox 20*30cm) unsa cu ulei si tapetata cu hartie de copt, pentru a scoate usor budinca din tava :)

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Coacem totul aprox 45 de min la 170C, pana budinca se rumeneste frumos la suprafata si e ferma la atingere. Dupa ce s-a racit o scoatem din tava si o taiem patratele, mie mi-au iesit 12 bucati. E si mai buna rece, pofta mareee! :)

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*Sau 2 plicuri de budinca de vanilie. Pentru o varianta si mai dietetica puteti folosi 2 linguri de faina de cocos sau migdale.

ENGLISH VERSION 

I’ve got an amazing recipe for you today, so simple and tasty everyone will love it, especially cheesecake fans :) Cottage cheese raisin casserole, so full of flavor from real vanilla extract and natural rum :) Yummmmy!

Ingredients:

• 600 g cottage cheese
• 4 eggs
• 150 g Greek yogurt
• 4 tbsp cornstarch* (60 g)
• 4-5 tbsp natural sweetener (to taste)
• 1 tsp vanilla extract
• 1 tsp Stroh rum (or rum essence)
• 100 g raisins
• zest of 1/2 orange

First combine the raisins, rum, vanilla and let them soak a little. Separately whisk the eggs and sweetener until they double in size, then add the cottage cheese, yogurt and cornstarch. Mix until smooth.

Fold in the raisins and grated orange zest and pour this divine smelling mixture in a rectangular pan (approx 20*30 cm) lined with baking paper, to ease removing the casserole from the pan :)

Bake in the preheated oven at 170 C, until golden and firm when touching the center. Once it’s chilled, remove from the pan and cut out into squares, I got 12 piceces. It’s even more delicious cold, enjoy! :)