Prep Time: 25 minutes
Cook Time: 60 minutes
Ingredients:
- Filling:
- 2 egg yolks
- 1/4 cup sugar
- 2 tsp. vanilla
- 1-1/2 cups mascarpone cheese
- 1-1/2 cups small curd cottage cheese
- Blintz batter:
- 1 cup sour cream
- 1/2 cup mascarpone cheese
- 6 eggs
- 1/3 cup orange juice
- 3 Tbsp. lemon juice
- 1/4 cup butter, melted
- 1/3 cup sugar
- 1 cup flour
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1-1/2 tsp. baking powder
- 1 tsp. vanilla
- 3 Tbsp. sugar
- 1 tsp. cinnamon
- Powdered sugar
- Maple syrup
Preparation:
Grease a 13x9" pan with unsalted butter and set aside. For filling, in food processor, combine egg yolks, 1/4 cup sugar, 2 tsp. vanilla, 1 cup mascarpone cheese and 1-1/2 cups cottage cheese; process until smooth. Set aside.In large mixer bowl, combine 1 cup sour cream, 1/2 cup mascarpone cheese, eggs, orange juice, lemon juice, melted butter, and 1/3 cup sugar; beat well until combined. Add flour, baking soda, 1/2 teaspoon cinnamon, baking powder, and 1 tsp. vanilla, and beat until smooth.
Pour half of the orange juice batter into prepared pan. Drop the cottage cheese mixture by small spoonfuls over batter, then spread evenly to cover. Pour remaining batter over filling. Cover and refrigerate overnight.
In the morning, preheat oven to 350 degrees F. In small bowl, combine 3 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the casserole. Bake casserole, uncovered, for 50-65 minutes until puffed and light brown. Cut into squares and serve with powdered sugar and maple syrup.
