Along with colored eggs and Easter cakes, cheese or curd Easter is the main dish during Easter lunch.
It is necessary
- - cottage cheese - 2 kg;
- - sugar - 0.5 kg;
- - butter - 0.5 kg;
- - sour cream - 0.5 l;
- - egg - 8 pcs.;
- - vanilla sugar - 1 sachet;
- - raisins - 100 g;
- - ground almonds - 2 tablespoons;
- - hazelnuts - 80 g.
Instructions
Step 1
Rub the curd through a sieve. Melt the butter and mix with the curd. Rub the mass again through a sieve.
Step 2
Separate the yolks from the whites. Mash the yolks with sugar, while the mass should turn white, and the sugar should completely dissolve.
Step 3
Rinse the raisins under running hot water, pour over boiling water and put it in a colander to completely drain the water. Then lay out on a towel and let the raisins dry. Finely chop the peeled hazelnuts with a knife.
Step 4
Add ground almonds, vanillin, yolks, crushed with sugar, chopped nuts and raisins to the curd-butter mixture. Mix everything thoroughly until smooth.
Step 5
Cover the tray with gauze, put the curd mass into it. Put a load on top and refrigerate Easter for 12 hours.
