Easter has the appearance of a truncated pyramid, symbolizing Golgotha, it is also a symbol of the pursuit of perfection - like ancient buildings of a similar shape (the pyramids of the ancient Egyptians and the Mayan buildings). According to Orthodox canons, this implies God's grace …
It is necessary
-
- 1 kg of cottage cheese
- from 9% fat and above
- homemade is best;
- 5 eggs;
- 1 glass of sugar (200 g);
- 200 g butter;
- 1 teaspoon vanilla sugar
- 1, 6 cups of 10–20% cream (400 ml);
- 0.7 cups of nuts (100 g);
- 0.8 cups of candied fruits (100 g);
- 0.5 cups of raisins (100 g).
Instructions
Step 1
Good quality cottage cheese is needed for Easter, you better make it yourself. If, nevertheless, you had to use a purchased one, be sure to put it under oppression to remove excess liquid. Then rub it thoroughly through a sieve with a spoon (ideally twice). If you don't have a sieve, you can mince the curd twice.
Step 2
Remove the butter from the refrigerator 2-3 hours before cooking, it should be soft. Gently mix the butter into the curd mass.
Step 3
In a separate bowl, beat 5 eggs with 1 cup sugar or sifted caster sugar. Continuing to beat, add vanilla (ready-made powder or chopped tube), then 1.5 cups of cream. It will be easier for you to do this in a pre-chilled glass or earthenware dish. Use a mixer, blender, and best of all, a whisk to do it yourself, as tradition dictates.
Step 4
Place the egg mixture over medium heat and bring to a boil. Reduce heat immediately and cook for about 3-5 minutes, until it begins to thicken. Then let it cool and rest.
Step 5
Go in for additional ingredients. Wash the nuts, rinse with boiling water to remove the skin. Then chop them or chop them finely. Pure raisins (pre-soaked for 0.5-1.5 hours in warm water) should be dry before adding to the curd. If the candied fruits are large, chop them up. Grate the rind of the washed and dry lemon, grind the spicy additives in a mortar or grind in a coffee grinder and sift through a fine sieve.
Step 6
Add raisins, almonds, candied fruits, lemon zest to the curd mass. Then, stirring thoroughly, add the egg-cream mixture. Prepare the Pasobox - cover it with slightly damp, folded 3-5 times with gauze so that its edges hang down freely.
Step 7
Transfer the Easter to the Pasobox, wrap the edges of the gauze (so that the Easter is covered). Put the pasochny on a plate - liquid will drain from the Easter. Place a load on top (for example, a 3-liter can of water). Then carefully transfer the whole thing to the refrigerator.
Step 8
Easter will be ready in about 12 hours. Unfold the edges of the gauze, turn the pasobox over and very carefully remove the Easter. Garnish with candied fruits, nuts and raisins.
