Filling: 1 lb. cottage or ricotta cheese, drained 8 oz. cream cheese, softened 2 egg yolks 1 T. sugar 1 tsp. vanilla
Batter: 1 1/2 C. sour cream 1/2 C. orange juice 6 eggs 1/4 C. butter 1 C. flour 1/3 C. sugar 2 tsp. baking powder 1/2 tsp. cinnamon Fruit topping (I use raspberries and blueberries) Sour cream or whipped cream
Filling: Using an electric beater or food processor, mix the cottage cheese, cream cheese, egg yolks, sugar and vanilla; set aside.
Batter: Gradually add the sour cream, orange juice, eggs, butter, flour, sugar, baking powder, and cinnamon in a blender, in the order given.
Pour half the batter into a greased 9x13" baking dish. Gently spread the filling over the batter-it will mix a little. Pour the rest of the batter over the filling. Cover and refrigerate overnight. In the morning, bake at 350F uncovered for 50 to 60 minutes. The casserole will be slightly puffed and golden in color. Set on a rack to cool, then cut into squares; top each portion with a dollop of sour cream and preserves and serve immediately. Serves 8.