Hello. Today’s recipe is a well-forgotten old one from traditional Russian cuisine. As the name itself says, the dish is based on cereals. It can be buckwheat, millet, pearl barley, etc. There is one more ingredient, without which krupenik doesn’t exist. It’s cottage cheese. And as with all simple dishes, the secret of taste is hidden in ingredients. A good, better home-made, fatty cottage cheese, well-sorted and washed cereals – a pledge of the taste of this dish.
The rest of the ingredients, in principle, at your decision. For allergy sufferers, the dish can be cooked with vegetarian cottage cheese, without eggs, with fruits and dried fruits. Wheat flour can be replaced by any other, instead of sugar add dried fruits, soda and baking powder can not be added at all. In short, give vent to fantasy!
The dish contains:
Buckwheat and cottage cheese cake (krupenik)
250 g cottage cheese
2 ripe bananas
50 ml of any yogurt
3 tbsp sugar
1 tsp of vanilla sugar
1 cup of boiled buckwheat
1 cup of wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp butter
Boil the buckwheat.
Mash bananas with a fork together with cottage cheese. Pour sugar and vanilla sugar. Stir well.
Mix with boiled buckwheat. Whisk the eggs with a fork with a pinch of salt and pour into the dough. Mix and add the remaining ingredients: yogurt, flour, soda and baking powder, knead the dough.
Grease baking tray with butter and sprinkle with breadcrumbs.
Spread the dough and bake in the oven for about 30-35 minutes at a temperature of 200C.
You can serve the cake warm with ice cream, jam, milk or tea.