Farmer’s Cheese Breakfast Cake, also called Zapekanka is a perfect healthy breakfast that can me made the night before. Zapekanka used to be served for breakfast in schools all over former Soviet Union. This popular, yet very simple dish is a part of our breakfast menu, and I know that once you’ll try it, you will love it.
Now, Farmer’s Cheese is a curd cheese that can be found in many European markets in United States. I prefer to make it myself, which takes me no longer than 45 minutes. Stay tuned for the recipe! Farmer’s cheese can also be substituted with ricotta cheese.
Ingredients:
- 4 cups farmer’s cheese
- 2 eggs
- 2 tablespoons sugar
- 1/4 cup cream of wheat (farina)
- 1/4 cup craisins or raisins (optional)
- 1 1/4 cup milk
- 1/2 tablespoon butter (to butter the dish)
Mix all of the ingredients together. If you’re substituting farmer’s cheese with ricotta cheese, add less milk (3/4 cup), or more cream of wheat (1/2 cup). Have you noticed, we’re not using flour in this recipe. Farina will do the job!
Butter your baking dish. I used 9X13 glass dish. You can easily cut the recipe in half, and use a smaller dish.
Pour batter into dish.
Bake at 350F for about 1 hour or until your zapekanka is golden brown color.
Traditionally, zapekanka is topped with sour cream. I love it with homemade berry syrup. You can also top it with your favorite preserves.
Enjoy!
FARMER'S CHEESE BREAKFAST CAKE (ZAPEKANKA)
Ingredients:
- 4 cups farmer’s cheese
- 2 eggs
- 2 tablespoons sugar
- 1/4 cup cream of wheat (farina)
- 1/4 cup craisins or raisins (optional)
- 1 1/4 cup milk
- 1/2 tablespoon butter (to butter the dish)
Instructions:
- Mix all of the ingredients together. If you’re substituting farmer’s cheese with ricotta cheese, add less milk (3/4 cup), or more cream of wheat (1/2 cup). Have you noticed, we’re not using flour in this recipe. Farina will do the job!
- Butter your baking dish. I used 9X13 glass dish. You can easily cut the recipe in half, and use a smaller dish.
- Pour batter into dish.
- Bake at 350F for about 1 hour or until your zapekanka is golden brown color.
- Traditionally, zapekanka is topped with sour cream. I love it with homemade berry syrup. You can also top it with your favorite preserves.
Enjoy!
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Just made this and it was divine! 🙂 Thank you for all that you do! 🙂
Thank you so much for taking time to let me know! Your comment just totally made my day 😀
Thank you for the great recipe! I use the similar recipe, but I like to eat zapekanka with sour cream: http://stylesprinter.com/top-5-nostalgic-russian-dishes/
Sour cream with zapekanka sounds good. That’s exactly how I remember it being served at schools quarter century ago.
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I was just looking for a recipe to make zapekanka (I lost the one my mom gave me) and this is exactly it! Love it for breakfast and my husband loves it even more
thank you
Happy Medley
Oh how awesome! I’m glad you’ve found what you were looking for. Thank you so much for stopping by and letting me know 🙂
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I’m an American married to a Belarusian and love zapenkanka! I had been using a recipe I found online that didn’t call for milk, and it always seemed like the manka(farina) was raw. I knew something was wrong with that recipe…. Thank you for this! Delicious
Hi Kalynn! Yes, milk does make a difference in this recipe. Hope you enjoy! 🙂