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6 egg(s)
2 egg yolks
1 cup all-purpose flour
2 teaspoons baking powder
1/3 cup sugar ; plus 1 tablespoon, divided
1 teaspoon vanilla extract
1/4 pound butter
1 1/2 cups sour cream
2 cups cottage cheese ; small curd
8 ounces cream cheese ; cut up
1/2 cup orange juice
Submitted by terry
You can assemble this a day ahead and bake before serving.
Original recipe serves 8
½ 2x 3x Reset
Ingredients (serves 8)
Directions
Preheat an oven to 350F (175C). Spray a glass 13x9 inch baking dish with nonstick cooking spray. In a large bowl, combine eggs, sour cream, flour, orange juice, butter, and 1/3 cup of sugar. Stir with an electric mixer on medium speed until blended well. Pour half of the batter into the baking dish. Set aside.
Prepare the filling by combining the vanilla extract, tablespoon of sugar, cream cheese, cottage cheese and egg yolks in a small bowl. Mix with an electric mixer on medium speed until blended. Drop the filling by the spoonful evenly over the batter in the baking dish. Spread evenly with a knife. It's OK if the filling mixes with the batter.
Pour the remaining batter over the filling. Ensure souffle is at room temperature before baking. Bake for 50 to 60 minutes or until puffed and slightly golden. Serve immediately. Serve with extra sour cream or jam, if desired.
Prepare the filling by combining the vanilla extract, tablespoon of sugar, cream cheese, cottage cheese and egg yolks in a small bowl. Mix with an electric mixer on medium speed until blended. Drop the filling by the spoonful evenly over the batter in the baking dish. Spread evenly with a knife. It's OK if the filling mixes with the batter.
Pour the remaining batter over the filling. Ensure souffle is at room temperature before baking. Bake for 50 to 60 minutes or until puffed and slightly golden. Serve immediately. Serve with extra sour cream or jam, if desired.
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