I'm sure every housewife has her secrets in cooking casseroles, from here dozens of variations with the same ingredients: cottage cheese, eggs, various kinds of flour ...) I, of course, have my own secrets. First, I always beat the whites separately to the peaks and at the very end I put in the curd pastry. I compared it more than once: this is how the casserole turns out to be more airy, light, not "nailed down". The second "chip" - I try to add to cottage cheese (if at home there :) a peel of an orange or a lemon. The aroma during baking is inexpressible, and the casserole itself then acquires elusive unobtrusive fruit notes. Not everyone even immediately recognizes what exactly gives such an effect))
And all those who woke up, good Sunday!)

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