Along with Easter cakes and painted eggs, Easter is an obligatory attribute of the festive Easter table. To become its decoration, Easter must be prepared from the right products and in compliance with technology.
It is necessary
-
- 1 kg of cottage cheese;
- 0.5 ml cream 15-20% or sour cream;
- 500 g sugar;
- 300 g butter;
- 5 eggs;
- 0.5 tsp salt;
- a stick of vanilla or cinnamon;
- 100 g candied fruits
- nuts or raisins.
Instructions
Step 1
The most important thing in cooking Easter is fresh and high-quality ingredients: cottage cheese, cream or sour cream, sugar, butter, eggs, vanilla or cinnamon, candied fruits, nuts, raisins, etc. You can deviate a little from the recipe by replacing the vanilla stick with vanillin or using cream of a different fat content, but you cannot use margarine instead of butter.
Step 2
Wipe the curd twice through a sieve or chop it with a blender. Add softened butter and mix thoroughly until smooth.
Step 3
Mix cream or sour cream with sugar, salt, vanilla or cinnamon, beat in eggs. Then heat the mixture a little in a water bath, without bringing to a boil and stirring all the time. This must be done to achieve a uniform consistency and to avoid problems that can arise from using raw eggs. You can do without brewing if you take quail eggs instead of chicken eggs - 13-15 pieces.
Step 4
Pour the creamy egg mass into the mixture of cottage cheese and butter, stir, add candied fruits, nuts or raisins or their combination in proportion to your taste and mix well again.
Step 5
Cover the paste box or other form with damp gauze, folded in 2-3 layers, leaving its edges hanging a little. Put the prepared curd mass into a mold, crushing it with a spoon. Keep in mind: before use, the gauze should be boiled with baking soda to remove odors.
Step 6
Cover Easter with gauze from the edges of the mold, put oppression on top (for example, a jar of water), put the pastern in a bowl where the serum will drain, and refrigerate for 12-24 hours.
Step 7
The next day, remove the Easter from the mold with cheesecloth and turn over onto a serving platter. Remove the cheesecloth and carefully remove the layer of cottage cheese on which the cheesecloth fibers are imprinted with the edge of a knife, although you do not need to do this.
Step 8
Decorate Easter with candied fruit, raisins, nuts, or pastry decorations by adding XB letters, flowers, and other patterns on the top and sides.
Step 9
Instead of a pasochny, you can use a colander or a plastic salad bowl, in which you need to make 2-3 holes for the liquid to drain.
