A tasty, healthy and kid-friendly idea for breakfast or dessert. Originally Zapekanka is made with tvorog (Farmer's cheese), but living in the US I usually use ricotta cheese instead. A must try if you haven't already!
1. If you use frozen blueberries, let them stand at room temperature while you prepare the rest of the cake. 2. In a large bowl, mix together semolina and sour cream. Let stand for about 15-20 minutes. 3. Preheat oven to 350 degrees F (175 degrees C). 4. Add ricotta cheese, eggs, vanilla extract, sugar and salt to the bowl. Mix well. 5. Stir in blueberries. 6. Transfer the cake batter to a cake pan. Bake for about 40-50 minutes, until the cake is set in the middle. 7. Let cool and serve. Best served when cold.
Comments
Thanks for the comment
alenatrs August 9, 2014 11:39 PM
Thanks, jenifer, for the comment! I'm sure zapekanka with mixed berries will be even more delicious!
I made this zapekanka this morning. It was delicious. I made it as the recipe states and everyone loved it. Have saved it, will make it again for sure.
1. If you use frozen blueberries, let them stand at room temperature while you prepare the rest of the cake. 2. In a large bowl, mix together semolina and sour cream. Let stand for about 15-20 minutes.3. Preheat oven to 350 degrees F (175 degrees C). 4. Add ricotta cheese, eggs, vanilla extract, sugar and salt to the bowl. Mix well.5. Stir in blueberries.6. Transfer the cake batter to a cake pan. Bake for about 40-50 minutes, until the cake is set in the middle.7. Let cool and serve. Best served when cold.
Comments
Thanks for the comment
alenatrs August 9, 2014 11:39 PMTasty
jenifer August 4, 2014 9:27 PMI made this zapekanka this
marianne September 15, 2013 1:49 PM