One of the traditional Russian Sunday dishes is Easter - a mass of cottage cheese in the form of a cut pyramid. For its preparation, a beekeeper is usually used - a wooden collapsible form, with a carved image of a cross, the letters "ХВ", as well as flowers, grains and other symbols.
For the dish, you need to use the best quality cottage cheese. Put it under oppression to get rid of unnecessary whey, then sift through a sieve several times. The cottage cheese is saturated with air and acquires the state necessary for the dish.
Easter is prepared in many ways: hot or cold, it can be raw, boiled or boiled.
Products needed for boiled Easter:
- cottage cheese - 2 kilograms;
- eggs - 10 pieces;
- butter - 400 grams;
- sour cream - 800 grams;
- sugar - 600 - 700 grams;
- peeled almonds - 100 grams;
- raisins - 100 grams;
- vanillin.
Cooking Easter
You need to take grated cottage cheese and butter, mix by hand and pour in sour cream, then put eggs. Put the resulting mixture on fire and let it boil, stirring continuously. Do not roll the curd through a meat grinder, it becomes viscous and unsuitable for the dish.
Remove the saucepan from the heat and, while stirring, cool. Sort the raisins and rinse thoroughly, dry, chop the nuts. Almonds will cleanse well if you pour boiling water over them and leave them for 20 - 30 minutes. Chop the candied orange peel, grate the lemon zest. When the mixture has cooled, put in the raisins, peeled almonds, add sugar and a little vanillin (you can also use vanilla or vanilla sugar).
Take a beekeeper or any other form and cover with damp gauze. Put the mass in it, press down with a small load and put it in the refrigerator for 24 hours.
