5 medium-sized chicken eggs
2/3 cup sugar (130 – 150 g)
1 cup sour cream or buttermilk (250 g)
1/2 cup semolina (90 – 100 g)
500 g farmer’s cheese
1 tsp (5 g) baking powder
1 tsp vanilla sugar
Combine the semolina with the sour cream (or buttermilk) and let it sit for 30 to 40 minutes.
While the semolina is resting, separate the egg whites from the yolks.
Add the yolks to the farmer’s cheese, then mix in the baking powder and the semolina mixture. Blend with a mixer or whisk by hand until smooth.
Whip the egg whites with the sugar until stiff peaks form, then gently fold them into the cheese mixture.
Pour the batter into the bowl of a slow cooker.
Bake on the “Bake” setting for 50-55 minutes.
After the baking cycle is complete, leave the casserole in the slow cooker for an additional 50 minutes without opening the lid.
Carefully remove the finished casserole from the bowl onto a serving platter.