- cottage cheese - 500 Grams (as much as possible greasy and dry!)
- egg - 3 pieces
- Butter - 100 Grams
- sour cream - 1 glass
- sugar - 150 Grams
- vanilla pod - 1 piece
- sweet almonds - 1/2 cup
- raisins - 1/4 Cups
- dates (without seeds) - 1/4 Cups
- dried apricots - 1/4 Cups
- Prunes - 1/4 Cups
- 1 lemon rind - 1 piece
Cottage cheese squeeze, rub through a sieve, put in a large saucepan with a thick bottom. Stir in eggs, sour cream and butter. Put the pan on a low heat. Cook, stirring constantly. When the mixture is hot, remove the pan from the heat and, while stirring, place the saucepan in a bowl with cold water and cool to room temperature. Add sugar, vanilla, almonds (finely chopped), dried fruits (finely chopped), zest and raisins to the mixture. Stir the mass thoroughly. To easter easily get out of the pasochnitsy with the preservation of the form, the pasochnitsu before filling should be lined with a slightly damp gauze. Fill the pasochnitsa with the resulting mass, close the saucer, put a small bend, put it for 24 hours in the fridge. Get out of shape, put on a dish and decorate with candied fruits, nuts and apply drawings with gel pencils
Servings: 10