Curd casserole with almond flour

For the preparation of the casserole, it is recommended to use fatty cottage cheese without lumps. In order to achieve a delicate pasty consistency of cottage cheese, it is better to wipe it first through a sieve or punch it with a blender. Break the eggs into the prepared cottage cheese and beat with a mixer at high speed. Add sugar and beat again until the sugar crystals dissolve. Rinse the orange with hot water so that more juice can be squeezed out. We dry it and first remove the zest with a special knife or fine grater. Then squeeze the juice out of the orange. Add zest, juice, almond flour to the curd and mix everything together with a mixer at low speed or by hand.

Grease the baking dish with butter. You can also line the baking dish with oiled parchment to make it easier to reach the casserole. Preheat the oven to 180 degrees. Pour the curd dough into the prepared form, put on the middle level of the oven and bake for forty minutes. The casserole should brown and harden well. When the baking time of the casserole is over, turn off the oven and open the door halfway. In this position, let the casserole cool and brew for two to three hours.

While the casserole is resting, wash the lemons, dry them and cut into thin even circles. Carefully remove the bones with the tip of a knife. In a wide saucepan, mix water and sugar, bring to a boil. Dip lemon circles into the resulting syrup and, constantly stirring and gently turning them over, wait for the syrup to evaporate. By the end of cooking, the remaining syrup should thicken and saturate the lemons. The lemon circles will darken slightly. Carefully, do not forget to turn the citruses so that they do not burn. Put the finished caramelized lemon circles on the wire rack and let them cool completely, and during this time the excess syrup will drain.

Remove the cooled and infused casserole from the mold and transfer to a serving dish. Lay lemon circles on the surface.

Cut the casserole into portions with a sharp knife, transfer to portioned plates and serve with Greek yogurt.