Easter classic, recipe

Preparation time: 5-6 hours
Cooking time: 30 min. + 10-12 hours
Servings : 5-6
1 serving: 1175 kcal. proteins - 38.2 g, fats - 106.4 g, carbohydrates - 16.2 grams

Ingredients:

• 1 kg of cottage cheese
• 0.5 L of creamy cream
• 1 cup of sugar
• 300 g of butter
• 4 yolks
• vanilla sugar on the tip of the knife
• 0,5 glasses of candied fruits of different colors
• 2 tbsp. l. raisins

Preparation:

1. Cottage cheese (preferably lean) wrapped in clean gauze and put for 5-6 hours under pressure to remove excess moisture. Then wipe twice through a sieve.
2. Pour some of the cream into a small bowl, add the yolks, stir.

3. The remaining cream should be heated in a saucepan without boiling. Beat with whisk. Continue to beat, add the cream with yolks and cook on low heat, until the cream thickens, 4-5 minutes. Remove from heat and allow to cool.
4. Butter with white sugar grind. Add the thickened cream, butter with sugar and vanilla sugar to the wiped cottage cheese. Beat with a mixer until a lush, homogeneous mass forms.

5. Raisin thoroughly rinse and dry with a linen towel or napkins. Finely chop the cucumbers. Add raisins, candied fruits and vanilla sugar into the curd mass and mix thoroughly, so that the additives are distributed evenly.
6. Layer the inside of the sandbox with a slightly damp gauze. This is necessary for Easter to be easily removed from the mold. Very tightly fill the form with curd mass, cover with a small saucer, put lightly on top and put in the fridge for 10-12 hours. Take the Easter out of the fridge, turn it over on the plate, take off the pasochnik first, then gauze. Decorate the Easter with candied fruit or candied fruit.

7. In Easter you can put not only candied fruit, but also dried or candied fruit. Everything should be finely chopped.

Bon Appetit!

Read also:

• Fast Easter
• Easter is magnificent