Easter is a traditional treat on the biggest Orthodox holiday - Christ Sunday. It's easy to cook it even at home. The main thing is to keep the proportions of food and cook in a good mood.
It is necessary
-
- 2 kilograms of cottage cheese
- 700 grams of sour cream
- 400 grams of butter
- 8 eggs
- 200 grams of almonds
- 200 grams of raisins
- 1/2 cup sugar
- vanillin on the tip of a knife
- Pasobox or shaped baking dish with high sides
Instructions
Step 1
Cottage cheese must be squeezed out well and rubbed through a sieve. You should get a white homogeneous mass without large grains or lumps. The cottage cheese for Easter must be fresh. A homemade or rustic product works best. Store-bought low-fat cottage cheese is better not to use.
Step 2
The butter must be softened (heated slightly over a fire or finely chopped with a knife) and added to the curd. Beat eggs with a mixer until fluffy and mix with sour cream. Beat well again. Combine with cottage cheese and a mixer, mix everything in a saucepan until smooth. Sour cream is also better to take homemade and thick.
Step 3
Put the saucepan over low heat. To prevent the Easter from burning, it must be stirred continuously. When the mixture starts to boil in a saucepan, remove from heat and put in cold water. And it is better to prepare ice in advance and impose a future treat on it. Stir the curd mass continuously until it cools completely.
Step 4
Grind sugar into powder, then add to Easter. Grind the nuts into large crumbs, and steam the raisins with boiling water for half an hour. Add nuts, raisins and vanillin to Easter. Stir well to dissolve the sugar. Put the resulting mass into a mold. The Easter mold should be tall, like a pyramid with the top cut off. Press down the mass so that it is well compressed in the form. Refrigerate for 12-15 hours.
Step 5
After that, carefully remove the Easter from the mold and transfer to a wide flat plate. The crown of Easter can be decorated. Put pieces of fruit or berries and pour over heated honey or red jam on top. Instead of fruits and berries, you can use finely chopped marmalade. Serve to guests on saucers in small pieces cut with a knife. You need to store this festive delicacy in the refrigerator, otherwise it will melt.
