American sweet noodle ball (pudding)

Ingredients for 12 servings:

• 400 g pasta, twisted
• salt water
• 6 eggs
• 1 tsp vanilla extract
• 265 g sugar, white
• 3 tbsp sour cream, natural or sour cream
• 225 g cream cheese, room temperature
• 680 g cottage cheese
• 450 g applesauce
• 1 ¼ tsp nutmeg
• ¼ tsp cinnamon powder
• 170 g raisins, light
• 110 g butter, melted
• 180 g cornflakes, crumbled
• 3 tbsp butter, melted
• some cinnamon powder, if necessary

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

Sweet Lokshen (Noodle) Kugel – a real Jewish pudding

Cook the pasta al dente in salted water according to the package instructions. Drain the pasta and set aside. Preheat the oven to 175°C (bottom heat if possible, otherwise top/bottom heat). In a large bowl, beat the eggs with a mixer. Add the vanilla extract, sugar, sour cream, cream cheese, cottage cheese, and applesauce and mix with a mixer. Add the reserved pasta, nutmeg, cinnamon, raisins, and melted butter and mix well with a wooden spoon. Pour the mixture into a rectangular baking or casserole dish (33 x 22 cm). Prepare the topping. In a bowl, mix the crumbled cornflakes and melted butter. A little cinnamon can be added. Spread the topping evenly over the pasta. Cover the dish with aluminum foil and place the dish in the oven. Bake the pudding for 1 hour. Then remove the aluminum foil and bake the pudding for another 30 minutes, checking frequently to make sure the crust isn’t burning; if not, re-cover with aluminum foil. Remove the pan from the oven and let the pudding cool slightly before cutting into pieces. Serve warm or cold.