Great Lent ends with the main holiday in the Orthodox calendar - the Bright Resurrection of Christ. For most housewives, preparing for this holiday is a responsible and stressful business. It is necessary to purchase quality products, do a spring cleaning and prepare traditional dishes. One of the traditional dishes is Easter, which is usually made from cottage cheese. Try making cottage cheese Easter with sour cream and butter with lemon zest.
The technology of cooking Easter cottage cheese on sour cream and butter with lemon zest.
Put butter - 200 grams in a small saucepan and melt over low heat. Grind warm butter with granulated sugar - 800 grams. We take out 9 pieces of large eggs from the refrigerator. Separate the yolks from the whites. Gradually, while continuing to stir, add the egg yolks in turn. Raisins - pour 150 grams of boiling water and leave for a few minutes. Then you need to dry it on a towel. We take 1.5 kg of cottage cheese and pass through a sieve, mix with an egg-sugar mixture and raisins.
Using a grater or a special knife, remove a thin layer of zest from the lemon. Almonds - coarsely chop 100 grams in a blender or chop with a knife. Sour cream - beat 300 grams with a mixer and add to the curd mass along with lemon zest and chopped almonds. Cover a wooden or plastic form for cooking Easter with gauze and fill with curd mass. Tamp lightly, and put a little oppression on top. We chill Easter in the refrigerator for about 12 hours.
Turn over the finished Easter on a beautiful dish. Remove the mold and carefully remove the gauze. Before serving, decorate Easter with raisins, marmalade, lemon zest, marzipan flowers.
