A popular belief is associated with Easter at home: if it was a success, then it was believed that everything would be safe in the house. From time immemorial, housewives did not spare the best products for her preparation. And the secrets of cooking Easter have been passed down from generation to generation.
To prepare Easter with boiled yolks, you will need: 1200 g of cottage cheese, 400 g of butter, 4 glasses of heavy cream, 15 boiled yolks, sugar and vanillin to taste.
You need to rub all the cottage cheese through a sieve, add egg yolks grated on a fine grater to it and add melted butter to this mixture. The resulting mass must be well grinded to a homogeneous consistency, and then pour the cream into it, without ceasing to grind. Put the finished dough in a mold and put under a press until all excess moisture has drained off.
Prepared Easter should be kept in a cool place, and before use, put on a dish and decorate with glaze.
Secrets of Making a Good Easter
Before cooking, excess moisture should be removed from the curd; this can be done by placing it under a press.
The squeezed cottage cheese must be wiped through a sieve, and not chopped in a meat grinder or mixer. This will make the cottage cheese more airy and tender.
Also, the use of powdered sugar instead of sugar will give airiness to the dough, moreover, so the sweetness of the resulting Easter will be uniform.
Cream should be used at least 25-30% fat.
The form for cooking Easter should be lined with slightly damp gauze for convenience.
