First, make a thick semolina porridge, for that, we pour fresh cow’s milk into a suitable saucepan and bring it to bubbling on medium heat. As soon as this happens, reduce the heat to a minimum and pour in all the planned quantities of semolina.

Stirring constantly to avoid unwanted lumps, cook our porridge for about 8 minutes, and turn off the stove. Leave it to cool and swell, and at the same time combine two hens’ eggs and a cup of white sugar in another bowl.

Whisk the mass for a couple of minutes with a kitchen mixer, and then add the medium-fat cottage cheese inside.

Using a regular fork, stir the dessert base to a comparative homogeneity and gently transfer the slightly cooled semolina.

Next, peel a medium-sweet apple from the peel, remove the core, divide it into three slices, and cut (not all the way through) the surface of the fruit in several longitudinal lines.

Now pour the base of the cottage cheese and apple casserole into a mold covered with baking paper and spread the slices evenly, pressing them slightly into the mass.

We move the dessert billet to the oven and cook the cottage cheese casserole with apples at 190°C (374°F) for about 40 minutes. After turning off the stove, it is better to leave the dessert until partially cooled, so it does not fall off.