Classic Easter. A very tasty recipe for Easter cottage cheese with custard fudge

Traditional Easter cottage cheese according to the classic recipe is neither a cake nor a dessert. Previously, they were prepared mainly in the north and central Russia, but today the borders are no longer so clear. The recipe, previously passed down from generation to generation, is now freely available, so preparing an amazing dish will not be difficult in any corner of the world where suitable ingredients can be found.
Many variations have appeared over the years cottage cheese Easter: components are changed or added, given a different form, etc. But classic recipe survived the years precisely because it is amazingly good and will appeal to everyone. We will analyze it step by step, illustrating each point in the photo.

Cooking time – 2 hours.

Number of servings – 4.

What you need for a classic cottage cheese Easter

Cottage cheese Easter is not compressed cottage cheese, but cold dessert no baking. The ingredients have not changed for years, but today they can be found in your local store:

• cottage cheese (at least 9%, but it’s better to choose fatter) – 1 kg;
• white sugar – 300 g;
• egg yolks – 5 pcs.;
• cream with a fat content of at least 35-33% - 250 ml;
• butter– pack 200 g;
• raisins and candied fruits – 100 g each;
• vanilla sugar– pack 3 g.

Cottage cheese Easter: a simple step-by-step recipe

Today two preparation technologies are used classic easter– without heat treatment and with boiling. Traditionally it was prepared raw cake, so we will analyze his recipe.
The entire technology can be divided into three main stages of preparation:

1. Preparation of the main team.

1. Giving the shape of a truncated pyramid.

1. Easter decoration with Christian symbols.

• pots or bowls;
• fine sieve or blender;
• mixer;
• wooden or plastic form.

The last one on the eve of Christ's Resurrection can be bought in almost any store kitchen equipment. Difficulties may arise only for residents of regions for whom dessert is not traditional, but they can order the form on the Internet without any problems.

Step 1. Make the curd base according to the classic recipe

The taste and texture of Easter depends on this point, so it is very important to take it seriously. Basically, following step by step instructions, it will be difficult to make a mistake.

1. We use the fattest cottage cheese possible. At Easter, the last thing you should think about is your figure, and the fattier the base, the tastier the result. Rub the cottage cheese through a fine sieve or beat with a blender until it has a homogeneous texture.

1. Wash with boiling water and sort through dried fruits and candied fruits. If you prefer soft fruits, you should pour boiling water over the raisins for 10 minutes to swell them.

1. Separate the yolks and place them in a saucepan or deep bowl, add sugar, vanilla sugar and beat at high speed until the mixture turns white (about 7-10 minutes).

1. Bring the cream to a boil and pour it into the yolks with sugar in a thin stream, continuing to whisk the mixture all this time.

1. Add soft butter there, piece by piece, without turning off the mixer.

1. When the mixture acquires a uniform texture, add mashed or beaten cottage cheese and 70 g of raisins and candied fruits, stirring everything until smooth.

Step 2. Give a classic Easter shape from cottage cheese

If you follow the story, the dessert is made in the form of a pyramid truncated at the top - a kind of symbolic image of the Holy Sepulcher. This is done using a special form consisting of planks.

1. Assemble the pyramid-shaped mold and pour into it the liquid curd base prepared according to the classic recipe.

The symbolism of the holiday is known to everyone: a cross, the letters XB (Christ is Risen), a sprouted seed, flowers and shoots, symbolizing the rebirth of life. You can use any images on the topic, laying them out using the remaining raisins and candied fruits. During the consecration in the church, a candle is lit on top of Easter.

Enjoy it yourself and please your loved ones with Easter according to the classic recipe. Happy Sunday of Christ!

Easter is one of the most important church holidays. Although the holiday is primarily religious, the customs that accompany it also appealed to people far from the church.

Easter falls in spring, a time of new expectations, the rebirth of nature and long-awaited sunny days. The holiday is joyful in its essence, so it is customary to celebrate it beautifully and tastefully: prepare special treats, clean and decorate the house, give each other gifts. Of course, it seems to me that only those who observed and prepared for the holiday according to all the rules can experience all the delights of Easter to the fullest. Including in gastronomic terms.

Here it should be noted that although formally on Easter Sunday food restrictions are lifted and you can eat everything, it is better to be careful and introduce savory foods into your diet gradually. The body, weaned from animal food, may not react as it would like. Practicing doctors know that Easter often sees a surge in poisonings, exacerbations of gastrointestinal diseases and other diet-related diseases.
So proceed with caution and avoid excesses.

But still, Easter cakes, painted eggs and cottage cheese Easter cakes are simply a must for the present.

Kulich, consecrated in the church, is the first food that can be eaten on Easter.

It symbolizes the bread that Jesus blessed at the Last Supper, as well as the one that He shared with His disciples after the Resurrection. There are, of course, different versions of the appearance of Easter cakes on the Easter table, but I will not delve into historical issues, but rather return to the culinary ones.

Easter cakes in traditional version baked from butter yeast dough with a lot of eggs and butter, with the addition of raisins, nuts and candied fruits. Easter cake dough can be flavored with vanilla, lemon or orange zest, saffron, cardamom and other spices. True, unlike Christmas baked goods, there are significantly fewer flavors in Easter cakes and they do not play a major role.

The dough for Easter cakes can be prepared using sponge or straight method. For the dough, you usually mix half of all the flour called for in the recipe with milk and yeast and let it rise properly. Then the remaining ingredients are added and after the second rise of the dough, they begin to form the cakes. Safe way simpler, but longer. In this case, the dough is prepared immediately, and due to the large amount of baking, which slows down the work of the yeast, proofing takes a long time. In many recipes straight dough for Easter cakes it is placed overnight.

Mandatory attribute of Easter - painted eggs.

According to legend, Mary Magdalene appeared to Emperor Tiberius with the news of the Resurrection of Christ, and brought him a gift regular egg. But he didn’t believe her, saying that it was as impossible as if the egg suddenly turned red. But the egg suddenly turned red, and this was one of the miracles symbolizing the triumph of life. By the way, the choice of an egg as a gift to the emperor is also not accidental; it is a symbol of life, hidden under the shell, but ready to be born.

People liked the custom of painting eggs so much that they painted them even in absolutely atheistic times. There are many options for coloring eggs: from the traditional and the most affordable onion peel, which gives a reddish tint to the eggs, as in the story about Magdalene, to hand-made multi-layer painting using special technologies. Now, of course, a sea of ​​different dyes, stickers and devices for coloring eggs are sold, so it’s only a matter of the level of creativity and artistic taste of each of us.

Curd Easter- another indispensable attribute of the Easter meal and another Easter symbol.

The traditional shape of Easter is a truncated pyramid, which symbolizes the Holy Sepulcher. Therefore, Easter is made in special forms, on which a special relief design is often applied. On the top of the cottage cheese Easter there are most often the letters ХВ, and on the sides there is a cross and other symbolic images.
But if you don’t have a form for Easter (pasochnitsa), then you can make beautiful easter and other forms.

Cottage cheese Easter can be simple (raw), boiled (custard) and baked. In addition to cottage cheese, butter, cream, sour cream, sugar and other additives are added there. Since milk was not consumed during Lent, it was collected all this time and then cottage cheese was made. Therefore, there was a lot of cottage cheese and dairy products, and they were used for Easter table. There are a lot of Easter cottage cheese recipes now, you can choose them to suit your taste. It is only important to remember that without heat treatment this dish will not be stored for a long time, so raw Easter you need to eat first.

The rest of the Easter table dishes are not so traditional and are left to the discretion of the owners of the house. Restrictions have been lifted, but both the Church and doctors still call for moderation. The same applies to alcohol.

Traditional alcoholic drink on religious holidays is considered .

It's sweet dessert wine, which is used for worship and is very appropriate on the Easter table. Cahors got its name from the French city of Cahors, which also produced wine with the same name. In the 18th-19th centuries, Cahors was imported for church needs from France, where it was made to order from the clergy. Initially, the wine was dry, but by order of the Russian Church it was made sweet. Later, in the 19th century, grapes of the required varieties began to be grown in Russia, and Cahors was produced here using a special technology that made it possible to obtain a sweet, intense red drink.

To make Cahors, heating is used, which gives a higher concentration of extractives and coloring substances in the drink. Therefore, one of distinctive features Cahors is that even when diluted quite strongly with water, it retains a beautiful red color. This is important because when Cahors is used in religious rites, it is diluted, but the color should remain red, because Cahors symbolizes the blood of Christ and the sacrifice He made for people.

In Rus', people have always solemnly prepared for the celebration of Easter. Many good customs and beliefs were associated with this day.

Ancient traditions and customs

According to tradition, preparations for Easter began on Maundy Thursday. It is on this day that it is customary to do general cleaning, paint and paint eggs, cook Easter, bake Easter cakes and small flour products as Easter symbols: lambs, cockerels, doves, shepherds. To all year round There was money, in the evening, when all the housework is completed, you need to count your household money savings three times.

Happy Friday Holy Week certain traditions were also associated. For example, on Friday it was customary to sweep all corners with a rag. According to ancient superstitions, this rag helped to get rid of lower back pain if you tied it around your back. They used the same rag to wipe their feet in the bathhouse after washing so that their feet would not hurt. Ash taken from the oven on Friday before Easter cured any ailment and the evil eye.

And here's another one sign: On Friday morning, believers look out the window, noticing who they see first. If it’s a man, it’s a sign of well-being; if it’s a young woman, it means life without problems. But seeing an old woman is a bad omen. If you are lucky, and the family appears first before your eyes, this means peace, as well as reconciliation of those who are in a quarrel.

The Easter table has always been distinguished by its festive splendor, it was plentiful and very beautiful. Of course, a special place among all the treats was occupied by ritual food - Easter cottage cheese, Easter cake and colored eggs. By ancient tradition, colored eggs were placed on a dish among specially sprouted green oats or wheat. First Easter Egg It is customary to divide into several parts according to the number of family members. Such joint eating of one egg, according to legend, strengthens the family, maintains friendly relations and love for each other.

Easter lamb

A real Russian Easter table must have a lamb made from dough, sugar and butter. This is a symbol reminiscent of the sacrificial death of Christ in atonement for the sins of mankind.

Sprouted grain

Since Easter is primarily a symbol of rebirth, there should be sprouted wheat grain and a lot of different greens on the table: lettuce, parsley, dill, cilantro, basil. The fact is that greenery symbolizes life. In addition, various snacks from raw and boiled vegetables, chicken giblets, stewed crayfish, preparing jellied fish, aspic.

Kalya

In Rus' on every festive table Kalya was on display - an old Russian classic treat. Kalya is a cross between pickle and fish soup; the obligatory ingredient of kalia is pickled cucumbers and cucumber brine. It is prepared in the same way as ukha, but more spices are added to it, and it is much thicker in consistency than ukha. Fatty fish is mainly used to prepare kalia.

In addition to kalia, they placed on the table stewed buckwheat porridge with lamb meat and rennet, roast with mushrooms, beef with turnips, stewed offal, boiled pork in hay dust with beer, duck with honey, fried in juniper. Kissels and sbitni were cooked for Easter Sunday. And the wealthy merchants had exactly 48 dishes on their tables, corresponding to the number of days of Lent that had expired.

Ingredients:

400 g fish (salmon, trout, pink salmon)
4 things. potatoes
4 pickles
2 large onions
1 bunch of dill
1 glass cucumber pickle
2 tbsp. l. red caviar
1 tbsp. l. lemon juice
Salt, ground black pepper, Bay leaf- taste

Cooking process:

1. Rinse the fish, cut into pieces, place in a pan, add cold water and cook for about 30 minutes over low heat.
2. Cut vegetables into cubes, pickles into strips, chop dill.
3. Fry the onion in vegetable oil.
4. Remove the cooked fish from the pan. Remove bones and skin.
5. Place bay leaf, potatoes, then cucumbers into the broth.
6. When the potatoes are cooked, add brine to the pan, lemon juice and fried onions.
7. Add fish fillet and herbs to the already prepared soup.

Proven for centuries classic Easter recipe performed by the famous pastry chef

Alexander Seleznev, who composed many sweet stories for us, on the eve of Easter repeated the time-tested classic old Russian recipe for Easter “Tsarskaya”, adding an author’s touch in the form forest berries and Turkish delight.

“Preparing Easter is a tribute to one of the most important Orthodox Christian holidays, so everything must be real: a lot of fatty, high-quality products and careful execution of the recipe. Don’t be too lazy to wipe the cottage cheese twice, beat all the ingredients separately, and mix in strict sequence,” our pastry chef said.

According to tradition, the preparation of Easter - a ritual holiday dish - is supposed to be on the eve of the holiday, on Maundy Thursday or Friday of Holy Week. From a culinary point of view, this is also correct. Curd paste, placed in a special split mold, has just enough time to ripen and get rid of excess liquid-whey.

BY THE WAY: the very shape of the pasochnitsa - in the form of a tetrahedral pyramid - personifies Golgotha, the hill in Jerusalem where Jesus Christ was crucified.

Pastry chef tips:

When choosing the main component of Easter, cottage cheese, take all responsibility. The cottage cheese should be fatty, not too sour, not grainy and even a little dry.

Easter can be raw or baked (warmed). They are similar in composition, but different in the method of preparation. Our Easter is raw. And since cottage cheese is a perishable product, it is necessary to store the finished Easter in the refrigerator ( temperature conditions storage from 4 to -2°C) no more than 72 hours.
It’s good to add raisins to brewed Easter eggs, but raw ones can turn sour faster.

Easter "ROYAL"

Ingredients:

1 kg fat cottage cheese
200 g butter
200 g powdered sugar
200 g cream 33-35%
3 yolks
1 tsp. vanilla sugar
2 tbsp. l. wild berry jam
100 g Turkish delight
50 g chopped almonds
A little grated nutmeg

Cooking process:

1. Rub the cottage cheese through a sieve twice.
2. Beat the yolks in a water bath until light foam, mix into the cottage cheese.
3. Sift the powdered sugar, add softened butter and beat until white. Instead of powder, you can use condensed milk (preparation technology butter cream: Add gradually while beating).
4. Whip the cream until thick.
5. Add a teaspoon of vanilla sugar and nutmeg shavings to the cottage cheese with yolks.
6. Combine the curd-egg mixture with the sugar-butter mixture and knead thoroughly again.
7. Add wild berry jam, Turkish delight and fried crushed into coarse crumbs almond. Mix lightly, without grinding, so that all additives are distributed evenly in the curd mass.

BTW: why Turkish delight? “It is this that will give our Easter a delicate, viscous consistency; you will come across Turkish delight - it will burst in your mouth and stretch a little,” explained Alexander Seleznev.

Classic Easter cake

Ingredients:

Opara:
For 0.5 liters of milk –
5 g yeast
150 g sugar
300 g flour

Baking:
2 whole eggs
7 yolks
150 g sour cream
400 g flour
Salt, vanillin - to taste
350 g butter
30 g vegetable oil
40 g lard
Raisins - to taste

Glaze:
160 g protein
200 g powdered sugar
Lemon acid taste

Cooking process:

1. First, prepare the dough: heat the milk, add yeast, sugar, sifted flour, knead everything well and leave in a warm place to “finish.” Experienced housewives They know that the dough is ready when it falls a little.
2. Prepare the pastry: beat the eggs, sour cream with a whisk into the total mass, add salt and vanillin. When our prepared dough is suitable, add this mass there. We add more flour until we understand that we have the desired consistency of the dough (not very cool, by the way). Finally add half the butter vegetable oil, lard and raisins. And leave again in a warm place to rise. When the dough has stood, we knead it again and add the next portion of butter (another 175 g).
3. Pour the dough into the molds and bake at 180°C for about 40 minutes.
4. While the cakes are cooking, make the glaze. Mix everything and beat with a whisk.
5. After the baked Easter cakes have cooled, coat them with white icing and sprinkle with Easter sprinkles.

Easter nut roll

Ingredients:
500 g Easter cake dough
200 g ground walnuts
100 g sugar
Egg for brushing, to taste

Cooking process:

1. Make the dough exactly the same as in the previous recipe (just do not add raisins to it).
2. For 500 g of dough we will need 300 g of nut filling. The filling is prepared simply - mix ground walnuts with sugar.
3. Roll out the roll dough into a rectangle. Add the filling, twist the dough. Brush the top of the roll with egg.

KULICH FROM ALEXANDER SELEZNEV

Ingredients:

Opara:
25 g dry yeast (50 g live)
1 tbsp. l. Sahara
1/2 cup milk
2 tbsp. l. flour

Easter cake dough:
4 cups flour
5 eggs
Opara
A pinch of salt
1 cup of sugar
1 cup cream 22%

Kulich:
Dough
200 g raisins
200 g candied fruits

Glaze:
1 protein
1 tbsp. l. lemon juice
200 g powdered sugar

Cooking process:

1. Dough. Dissolve yeast in warm milk, add a pinch of sugar and 2 tbsp. l. flour. Let rise for 20 minutes.
2. Easter cake dough. Sift the flour, add lightly beaten eggs with sugar, salt, and dough. Knead the dough and gradually pour in the cream. Knead the dough for at least 5-10 minutes. Let rise for 1 hour.
3. Add raisins and candied fruits. Moisten your hands with vegetable oil, divide the dough into 6 portions and place in Easter cake pans. Let rise for 1 hour.
4. Place in the oven, preheated to 180°C, for 40 minutes.
5. After baking and cooling, brush the surface with icing sugar.
6. Glaze. Whisk all the ingredients for the glaze until smooth. Cover the surface of the cakes.

Blueberry Easter

Cooking process:
1 kg dense crumbly cottage cheese
200 g candied fruits
50g peeled, roasted and chopped almonds
20 g vanilla sugar
200 g butter
200 g cream 35%
3 yolks
200 g powdered sugar
2 tbsp. l. blueberry jam
Berries, candied fruits or nuts for decoration

Cooking process:

1. Rub the cottage cheese through a sieve 2 times.
2. Cream butter with powdered sugar.
3. Beat the yolks in a water bath.
4. Whip the cream.
5. Mix the pureed cottage cheese with whipped butter and add powdered sugar. Add blueberries at the end.
6. Add candied fruits and almonds.
7. Add whipped yolks and whipped cream.
8. Place in Easter pan curd mass, cool.

Easter Columb

Fragrant and tender Italian pie in the shape of a dove with almond glaze.

According to legend, this Easter baking appeared in the era of the Lombards, under King Alboin. During the siege of the city of Pavia, the king was allegedly presented with a sign of peace sweet pie in the form of a dove. Another legend tells of the Lombard queen Theodelinda and Saint Columbanus, a monk of Irish descent. But in fact, colomba appeared on Italian Easter tables much later. Holiday Easter cake in the form of a dove was invented in the 30s of the last century by Dino Villani, advertising director of the famous Milanese confectionery factory Motta. He did this for a simple reason: he wanted the factory equipment not to stand idle in the period after Christmas. Since then, colombes have not only taken root on the festive spring table, but also scattered all over the world.

The consistency of the colombes is a little similar to panettone - they are a little drier, but just as aromatic and tender. And most importantly, they are covered with amazingly delicious almond glaze!

It takes 24 hours to bake a colomba, but it requires virtually no work.

1 batch

Ingredients:
120 g natural starter (or 15 g fresh or 5 g dry yeast)
150 g sugar
160 g soft butter
200 ml warm milk
1 egg
2 yolks
525 g flour

Cooking process:

1. Knead the dough from all the ingredients, knead it with a food processor or by hand for 10-15 minutes until it becomes elastic, and leave it in the same bowl.
2. Cover the bowl with film or a towel and place in a warm place overnight (10-12 hours).

2 batch

Ingredients:
50 g cane sugar
40 g soft butter
50 g almond flour
100-150 g finely chopped candied orange peel
1 yolk
1 tbsp. l. vanilla extract
1 bottle of orange flavor
A pinch of salt

Cooking process:

1. In the morning, knead the dough that has risen 3-4 times and knead again, adding the remaining ingredients, using a food processor or by hand.
2. Let it stand for about 20 minutes, then put it on a table sprinkled with flour in the form of a flat cake (the dough will be very sticky and quite liquid) and fold it 3 times, then turn it over to 90°C and fold it another 3 times.
3. Place this dough in a large paper form in the shape of a dove (it is important that the dough takes up no more than 1/3 of the mold, it grows very much), cover with a towel and put in a warm place for 7-9 hours.

Glaze

Ingredients:
40 g almond flour
65 g cane sugar
30 g protein
20 unpeeled tonsils

Cooking process:

1. Preheat the oven to 180°C.
2. While it is heating, prepare the glaze: beat the egg whites with sugar until thick, stir almond flour and place a spoon on the surface of the risen column; “glue” almonds on top, you can sprinkle with granulated sugar.

Baking colomba:

1. Bake for 45 minutes on a medium rack, placing a baking sheet covered with paper or foil: the glaze will drip.
2. Cool the colomba on a wire rack.

Easter cottage cheese

Ingredients:
500 g homemade fat cottage cheese
4 eggs
100 g sugar
60–70 g each of raisins, dried apricots and pitted prunes

How to make Easter cottage cheese:
1. Rub the cottage cheese through a sieve. Beat eggs with sugar. Cut the washed dried apricots and prunes into small cubes.
2. Place eggs with sugar on water bath, cook until thickened for 10–12 minutes at a temperature of 60°C. It should be thick custard. Cool.
3. Mix dried fruits with grated cottage cheese. Carefully add custard and stir.
4. Line the bowl with sterile gauze and add the curd mass. Place in a cool place under a press for 24 hours.

Easter lemon

Ingredients:
1.4 kg cottage cheese
100 g butter
2–4 eggs
250 g sugar
300 ml cream
zest of 2–3 lemons

How to prepare lemon Easter:
1. Rub the cottage cheese through a sieve and place under a press for several hours to remove excess moisture.
2. Mix the pureed cottage cheese with the remaining ingredients: butter, eggs, sugar and cream.
3. Place the curd mass in a saucepan. Put it on very low fire, heat for 1 hour with constant stirring, without letting it boil. At the end add lemon zest.
4. Remove the pan from the heat, place on ice or in cold water.
5. After cooling, place the curd mass in a bowl previously lined with gauze. Place under a press for 12 hours.

Easter nuts

Ingredients:
700 g cottage cheese
250 g butter
400 g sour cream
4 eggs
400 g sugar
1/4 tsp. vanilla sugar
100 g almonds
100 g seedless raisins
6 tsp lemon and orange zest

How to prepare nut Easter:
1. Grind cottage cheese with butter, sour cream, eggs and sugar.
2. Scald peeled almonds with boiling water and chop finely. Add to the curd mass along with raisins.
3. Heat the Easter mass over very low heat for 1 hour with constant stirring, without letting it boil.
4. Add citrus zest and vanilla sugar at the end and mix gently.
5. Place the mixture on ice. After cooling, place in a bowl previously lined with gauze. Place under a press for 12 hours.

Easter chocolate

Ingredients:
500 g cottage cheese
150 ml heavy cream
200 g dark chocolate
200 g sugar
20 g vanilla sugar

How to make chocolate Easter:
1. Rub the cottage cheese through a sieve. Break the chocolate.
2. Heat the cream without bringing it to a boil. Dissolve chocolate in them, cool.
3. Lightly beat the chocolate-cream mixture after cooling.
4. Beat cottage cheese with sugar, combine with chocolate cream. Add vanilla sugar and stir.
5. Place the curd mixture in a bowl previously lined with gauze. Place under a press for 24 hours.

Savory snack to the Easter table from Alexander Seleznev

At Easter, the table is decorated with a wide variety of egg-based snacks. Anchovies add a special piquancy to the eggs in this recipe. Anchovies are small fish of the herring family. Anchovies are sold filleted or cut into pieces. They are used to make sauces, sandwiches, fillings and to decorate dishes.

Ingredients:
10 large eggs
150 g canned tuna
1 tsp. capers
4 anchovy fillets
150 g mayonnaise
1 clove of garlic
Salt, pepper to taste
White bread
Greenery

Cooking process:

1. Boil eggs for 15 minutes, place them in cold water, peel, cut in half, remove yolks.
2. Place the yolks, capers, salt, pepper, tuna, garlic, anchovies and mayonnaise in a separate bowl (preferably in a blender). Grind the products until smooth.
3. Place the puree in pastry bag or a syringe and fill the egg halves with it. Place eggs on slices white bread and decorate with greens.

Eggs stuffed with herring

Eggs stuffed in this way will decorate any table.

As soon as they don't paint eggs for Easter! And what kind of dishes are made from them! An absolutely amazing snack inspired by the French magazine Saveur: a fantastically simple preparation process with a great result.

Ingredients:

5 eggs
1 boiled beet (medium)
1 herring fillet
Juice of 1/2 lemon
2 tbsp. l. sour cream
Several sprigs of dill
1 tbsp. l. red caviar
Salt pepper

Cooking process:

1. Boil the eggs, rinse with cold water, peel, cut each in half. Remove the yolks and mash well with a fork in a separate bowl.
2. Grate the beets coarse grater or cut into small cubes. Place in a bowl and pour in 1 liter of boiling water. Place the egg whites in a bowl and leave for 1 hour.
3. Cut 10 thin strips from the herring fillet, put the rest in a blender, and chop.
4. Mix chopped herring fillets with sour cream and yolks. Add lemon juice, chopped dill (leaving a little for decoration), salt and pepper and mix well. The minced meat should turn out bright yellow. Place the mixture in the refrigerator.
5. Remove the whites from the beet water, dry and place on a serving plate. Place minced meat on each half, garnish with caviar, a piece of herring and dill. Very fast and unusual!

BY THE WAY: if the herring is very salty, it is better to soak it in milk overnight. It will have a more delicate taste.

Tea-smoked salmon with sweet pepper

A luxurious dish that you can and should afford in Holy holiday Easter.

The secret of this recipe lies in the use of tea leaves that are brewed fish juice released during cooking. The slightly sweetish tart taste will surprise even the most sophisticated gourmets and will be fully revealed in combination with a light, melt-in-your-mouth side dish. Ideal for picnics and gatherings around the fire!

What do you need:
200 g salmon fillet or other red fish
1 sweet red pepper
20 g green loose leaf tea
10 ml olive oil
3 tbsp. sugar or to taste
1 tsp salt or to taste

Sauce:
100 ml cream with a fat content of 22–33%
30 g spinach (can be frozen)
20 g onions
10 ml olive oil
1 clove of garlic
salt, pepper - to taste

How to cook tea-smoked salmon with sweet pepper:

1. Wrap tea leaves and sugar (2 tbsp) in a foil envelope.

2. Place the envelope on the bottom of the pan.

3. Drizzle olive oil over the salmon.

Rub the fish with salt and the remaining sugar.

4. Place the salmon on a foil envelope, cover the pan with a lid and cook over high heat for 3-7 minutes.

5. Remove the pan from the heat and leave for 3-5 minutes.

6. Bake the whole pepper in a preheated oven for 7–10 minutes at 200°C. Remove the skin.

7. For the sauce, chop the onion and garlic.

8. Lightly fry over hot olive oil(10 ml) onion and garlic, pour in the cream and add the spinach. Boil. Season to taste.

9. Grind the spinach, onion, garlic and cream using a blender until smooth.

Serve as a sauce for salmon and peppers.

GLAZE for Easter cakes

Most often, the glaze is made from egg white and powdered sugar, and to give it the appropriate color, fruit syrups, spices (usually saffron), cocoa or coffee are added. To look good on Easter cake, the prepared glaze should be thick.
Lemon glaze Beat 3 whites with a mixer with 250 g of powdered sugar, gradually adding the juice of one lemon while whipping. To stir thoroughly.

White glaze Beat 250 g of powdered sugar with 5 egg whites. At the end of cooking, add 0.5 cups of flour and stir. You can also prepare chocolate glaze, instead of flour adding 3 tablespoons of cocoa.

Protein glaze 1/2 or 3/4 cup powdered sugar and 1 egg white. While whipping the egg whites, add the powder gradually. Whip until the glaze becomes thick and at the same time quite fluid. For taste, you can add a few drops of lemon juice.

Creamy milk glaze 50 g butter, 3 tbsp. spoons of powdered sugar or fine granulated sugar, 1 tbsp. spoon of milk, 2 tablespoons of cocoa. Dissolve the butter over low heat, cool slightly. Stir, adding ingredients in the order shown, until a thick, homogeneous mass is formed. Lastly add cocoa. The icing turns out like on the “Stripe” shortbread cake.

Glaze with dye 500 gr. powdered sugar, warm water, dye. Sift 500 g of granulated sugar into a saucepan. Add 6 tbsp. spoons of water. Lastly add cocoa. Turn the heat to low and heat the sugar and water, stirring, until they are warm but not hot. Stir with a wooden spoon. If the syrup coats the spoon in a thick, smooth, shiny layer, it is ready. Pour half the syrup over the cake. Level it with a table knife, first holding it in hot water. Pour the remaining frosting into three small cups and paint with different colors.

Advice: you can make three bags of oiled paper with the ends cut off, pour icing into them and make patterns by squeezing it out of the bag. Instead of a paper bag, it is convenient to use a plastic file with a corner cut off.

Sour cream glaze 1/2 cup sugar, 2 tbsp. spoons of milk or sour cream, 50 g butter, 3 tbsp. spoons of cocoa. Mix everything and cook until thickened, about 6-8 minutes. You can add 1 teaspoon of honey (optional).

Cocoa glaze 100 g sugar, 2/3 cup water, 1 tbsp. spoon of cocoa, 50 g butter. Make syrup from sugar and water, as for jam. Grind the butter and cocoa and gradually pour the syrup into the mixture in a thin stream. Finished glaze pour over the cakes immediately before it hardens. Cocoa can be replaced with melted chocolate. If you don't add cocoa or chocolate, it will work out white glaze.

Lemon juice glaze 200 g of powdered sugar, 2 egg whites, 1 tablespoon of lemon juice or any other. You can add chopped berries or zest. And anything you like! Mix everything until you get a glaze (a snow-white, homogeneous, slightly thick mass). The icing can be eaten as is or spread on cookies.

Strawberry glaze 200 g powdered sugar, 3/4 tbsp. spoons of juice of strawberries or raspberries, cranberries, viburnum or other berries. The glaze is made in the same way as regular white glaze, but instead of lemon juice, berry juice is added (gradually adding a drop of juice while whisking).

Raw glaze 0.5 cups powdered sugar, 1 egg white, 1 teaspoon lemon juice. Sift the finely ground powdered sugar, add lemon juice, egg white and grind with a wooden spoon until smooth. You can add food coloring to the glaze.

Chocolate glaze 6 tbsp. spoons of sugar, 2 tbsp. spoons of cocoa, 3 tbsp. spoons of hot (!) milk, 50 g of butter. To make it work good glaze, it is necessary to observe proportions. Place all the ingredients on the stove, stirring all the time. Bring to a boil, but do not boil. The main thing is that the sugar melts. Remove from heat, wait a minute or two and pour in Easter cake, cake, pastry, cookies, gingerbread or whatever you have delicious.

Chocolate glaze with butter 50 g butter and 8 tbsp. Heat tablespoons of sugar in a saucepan, stirring continuously. Add 4 teaspoons of cocoa and 4 tbsp. spoons of milk or 2 tbsp. spoons of sour cream. Heat everything and cook for three minutes. Fill Easter cakes or cakes with lukewarm glaze.

Chocolate glaze with sour cream 3 tbsp. spoons of sour cream, 2 tbsp. spoons of cocoa, 5 tbsp. spoons of sugar, 20 g butter. Mix sour cream, sugar and cocoa and bring to a boil over low heat. Then add the oil while vigorously stirring. Spoon the warm glaze onto the cake.

Curd-yeast DOUGH for Easter cakes and sweet pastries

Easter

Snow-white icing for Easter cake

Greetings, our dear readers. Traditionally, eggs are painted and baked for Easter yeast baked goods, yes, on every table. But cottage cheese Easter is somehow not always found on the table. Although many have heard, known and seen about this delicacy, not everyone wants to cook it.

In turn, I decided to try it last year and it turned out not bad. There was only a problem with the pasochnitsa - the form for Easter. Our city is small, it was impossible to find. But you can always find a way out, I’ll tell you below.

Unlike Easter, Easter is a completely different delicacy, a different recipe and a traditional form. There are different recipes, but the main component is cottage cheese. There are also three types of Easter - raw, boiled and custard.

Raw paskhas are easier to prepare, but boiled and custard ones last longer (in the refrigerator for a week), and you can add raisins to them, which quickly turn raw paskhas sour. There must be cottage cheese for Easter best quality– fresh, dry, homogeneous. In any case, it must be placed under pressure to remove excess moisture.

Cottage cheese Easter is traditionally made in the form of a tetrahedral pyramid - the personification of Golgotha. Therefore, you will definitely need a beaker - a collapsible wooden form of four planks. The letters “ХВ”, images of a cross, a spear, a cane, sprouted grains, sprouts and flowers - symbols of the suffering and resurrection of Christ - were usually carved on the inside of the boards.

Easter Tsar's Custard Cottage Cheese.

Traditionally, the main Easter cheesecake is Tsarskaya. It is called that because it contains many different dried fruits, nuts, and candied fruits. Sometimes they are added to large quantities, sometimes selectively. But these additives that improve the taste are certainly present in it.

Previously, it was not so easy to find this in a grocery store, so people mostly did simple easter, no frills. And today you can find a wide selection of nuts, dried fruits and other ingredients in almost any store.

So almost any Easter in our time can be called Royal. Here's an example of a recipe.

Ingredients:

• Fat cottage cheese - 500 gr;
• Yolks - 3 - 4 pieces;
• Sour cream - 200 gr;
• Butter - 100 gr;
• Sugar - 100 gr;
• Vanilla sugar - 1 teaspoon;
• Raisins - 100 gr;
• Almonds, or any other nuts - a handful.

Rinse the raisins and pour boiling water for 20 minutes. Then drain the water and dry the raisins well with a paper towel so that no moisture remains.

It is best to use fatty cottage cheese; it makes Easter especially tasty. It must be passed through a sieve, and not even once, but twice. You should get a curd mass without grains, so it turns out more tender.

Add yolks, sugar and vanilla sugar to the pureed cottage cheese. Mix with a spatula.

Usually only yolks are used for such a treat. Although there are recipes where they are prepared from whole eggs. It will turn out delicious in any case, but since the holiday is special, I cook using only yolks.

Step 4.

Add sour cream and continue stirring until smooth.

Remove the butter from the refrigerator in advance, cut it into cubes and leave on the table at room temperature. It should become soft and pliable. It is better not to use a microwave for these purposes.

It is best to take 82.5% oil. And in general, only such oil can, according to scientists, be used for food. Oil 72.5% is trans fat, or very low quality vegetable oil. There is no benefit from it, but the harm to the body can be significant.

Add the slightly melted butter to the mixture and beat with a mixer until fluffy. homogeneous mass.

Prepare thick-walled pan with the same thick bottom. Pour the resulting mixture into it and place on the lowest heat. Since the walls of the pan are thick, the mass will not burn, but will simmer quietly over the fire and will have the consistency it needs.

The mixture must be cooked until the first bubbles appear on the surface, that is, until it boils.

Step 9

As soon as the first “bubbles” appear on the surface, remove the pan from the heat and place in a larger pan filled with cold water.

Now our task is to cool the mass. To make this happen faster, you need to prepare ice in advance and put it in a pan with cold water.

At this stage the most uninteresting work begins; the mass needs to be constantly stirred until it cools down. It is best to use a wooden spatula for this.

The finished cooled mass should thicken. When this happens, cover it with a lid and place it in the refrigerator for two hours.

Prepare a beaker and gauze. There are wooden and plastic bean boxes, you can use the one you have. If there is none at all, then prepare a colander or sieve. It is important that the container has holes for the whey to drain.

It is advisable that even a homemade bean box have two entrance holes. While Easter is infused, excess liquid will have to drain away. And it is through the lower hole that it usually comes out.

And so, the next stage. Roll up the gauze in two layers, moisten it in water and wring it out. Line the entire surface of the bean box.

Remove the curd mixture from the refrigerator and add raisins and nuts. You can add nuts whole or chop them. Very good to add almond petals, they are thin, and with them she turns out to be especially tender. But in general, as mentioned above, you can add any other dried fruits, nuts, candied fruits and zest.

Fill the form with the resulting mixture. Cover with gauze, folding it into an envelope on top, put a small board and place pressure on top. A jar filled with water may be suitable.

Place the mold in a bowl and put it in the refrigerator for 1.5 - 2 days. Do not remove the pressure; it will allow you to compress the entire mass and squeeze out excess liquid.

When the time is up, take out the mold and remove the sides. Then carefully and smoothly, without making sudden movements, remove the gauze.

In principle, there is nothing complicated, it just takes a lot of time. This is our Easter cheese custard, let's look at other recipes.

Delicious cottage cheese Easter without eggs (video).

This recipe is quite simple, it differs from the first recipe in that we do not use eggs. I suggest watching the recipe on video.

Cottage cheese Easter with a very simple recipe.

Now I suggest you get acquainted with another Easter recipe. It is quite simple, and even a novice housewife can prepare it without any problems.

We will need:

• Cottage cheese - 400 gr;
• Boiled condensed milk - 1 can;
• Butter - 160 g;
• Sour cream 25% - 140 g;
• Candied or dried fruits.

We rub the cottage cheese through a sieve, preferably two or three times.

Now add sour cream to the cottage cheese and mix. Then add all the condensed milk there and mix thoroughly.

The butter must be softened in advance; we also add it to the cottage cheese. Immediately add candied fruits or dried fruits.

Be sure to wash the dried fruits and soften them a little in water.

Mix everything thoroughly.

Now we assemble the mold we have, put it in some container and put gauze in it (look at the photo) so that the edges protrude, and put the cottage cheese in it.

After the edge we collect it with an envelope and place a weight on top. For example, you can put a jar of water. We put it all in the refrigerator for about 14-18 hours at least. Preferably for a day or a day and a half.

Then you can take out our Easter and carefully disassemble the form. We gently remove the gauze so as not to ruin our Easter.

Now you can decorate Easter, it’s a matter of everyone’s taste. Here is our very tasty cottage cheese Easter simple recipe ready.

In principle, all Passovers are prepared one at a time general recipe. But you can add some ingredients to improve the taste. For example, I liked the recipe with cocoa. And the color becomes pleasant chocolate and the taste matches.

Ingredients:

• Fat cottage cheese - 1 kg;
• Sugar - 2 tbsp. l;
• Butter - 300 g;
• Full-fat sour cream - 6 tbsp;
• Cocoa powder - 4 tbsp;
• Salt - 1/4 teaspoon;
• Dark chocolate to taste;
• Vanillin to taste.

Remove the butter from the refrigerator in advance to soften and mix. Add salt, sugar, cocoa and vanillin. Carefully grind the mixture until smooth, there should be no lumps or bubbles left.

Grind the cottage cheese through a fine-mesh sieve. Preferably two or three times.

Add sour cream and mix thoroughly. Add the sugar-butter mixture with cocoa in small portions. Mix again so that the mixture is uniform in color and consistency.

Line the Easter pan with clean gauze soaked in water. Lay out the prepared mass, compact it slightly, and close it. We will place the load on top.

Let the Easter sit in the refrigerator for a day.

Before serving, remove Easter from the pyramid and sprinkle with grated dark chocolate.

Bustard Easter, without a special form (video).

Cottage cheese Easter can be prepared without a special form. As we have already said, it is simply necessary that there are holes at the bottom for the release of the serum. In general, look at the recipe and try it.

I think about beneficial properties Everyone knows honey. Then why not make Easter with honey. The kids will definitely love this Easter cheesecake.

We will need:

• Cottage cheese - 1.5 kg;
• Cream 35% - 350 ml;
• Yolks - 10 pcs;
• Honey - 150 g + 3 tbsp;
• Powdered sugar - 150 g;
• Lemon - 1 piece;
• Salt (sea) - 1 pinch.

Line a colander with a kitchen towel (waffle towel is best). Place the cottage cheese there and cover with the hanging edges of the towel. Place it in a basin. Place a plate or board on the ricotta and place a heavy weight on top. Let the liquid drain for at least 4 hours.

Mix the yolks with honey and cream in a heatproof bowl or small saucepan. Add salt and whisk until smooth.

Place the bowl in a water bath - on a large saucepan, one-third filled with gently boiling water. Warming up cream mixture, stirring all the time with a whisk until thickened.

Remove the bowl from the bath and cool the mixture almost completely - it should be slightly warm.

Beat the cottage cheese with an immersion blender until smooth or rub through a sieve using a wooden spoon or with your hands through a sieve two or three times.

We cover the Easter pan with gauze, spread the mixture, close it and put it in the refrigerator for 2 days. It is better to place the form on a plate - liquid may leak out of the Easter.

Before serving, grate the zest from the lemon, squeeze out the juice and mix with the remaining honey. Boil over low heat until thickened, 4 minutes. Cool and add powder.

Place Easter on a plate, remove the gauze, pour warm glaze over it and let it harden a little.

That's it, you can serve it on the table.

That's all for us, leave comments below, also read us on our channel in Yandex.Zen and join us at classmates. Bye bye everyone.

Cottage cheese Easter - the best step by step recipes preparations. updated: March 24, 2018 by: Subbotina Maria

Old traditions are not forgotten and are passed on from generation to generation. So, on the bright holiday of the Resurrection of Christ, you cannot do without Easter - the photo of the dish looks very appetizing. Some housewives even have an old wooden bean box that they inherited from their grandmother, although today modern copies of these are successfully produced and sold.

The Easter recipe from cottage cheese that our ancestors used included fatty natural products: homemade cottage cheese and sour cream, butter premium. Real Easter, like before, should be very fatty and sugary and prepared using a special technology. But today many new recipes have appeared that better meet modern capabilities, and the Easter mold is not used so often. It is usually replaced by a colander, or simply hung in gauze. Our dish will be prepared in a pan.

Easter recipe from cottage cheese

For it you will need a kilogram of homemade cottage cheese, 300 grams of butter, one and a half to two glasses of thick full fat sour cream, 5 eggs, a package of vanilla sugar, a glass of sand or powdered sugar, half a glass of chopped almonds, quiche as desired.

Rub cottage cheese and butter through a sieve, add sour cream to the resulting mass and mix. Add the eggs one at a time and place on the stove, stirring continuously. As soon as it starts to boil, remove from the stove and place in the refrigerator. When cool, add powdered sugar or granulated sugar, vanilla sugar, almonds and quiche, mix thoroughly.

Line the bean bag with gauze folded in several layers and place it in a container narrow enough so that it stands stable and there is a place for liquids to drain. Place the cottage cheese in a bowl, cover it with the edges of gauze, and put pressure on top. Place in the refrigerator for about a day.

Easter is raw

We offer another recipe for Easter using cottage cheese. Required Ingredients: about a kilogram of cottage cheese, 400 grams of butter, 4 eggs, two glasses and a half glasses heavy cream, crushed candied fruits, raisins.

Grind until white with four yolks, which must be added gradually, and with granulated sugar. Rub the cottage cheese through a sieve, combine with butter, add a glass of cream, and grind it all thoroughly. Beat two egg whites with the remaining cream and combine them with cottage cheese. All that remains is to add raisins and candied fruits. Place the cottage cheese in a mold under pressure and refrigerate for a day.

Chocolate Easter

Perhaps someone will like the Easter recipe of cottage cheese with chocolate. First you need to rub a kilogram of cottage cheese and 200 grams of butter through a sieve, add two glasses of thick fat sour cream, a glass of cream, two glasses of vanilla sugar, 200 grams grated chocolate. Grind thoroughly until smooth so that there are no chocolate grains. After this, transfer it to the bean bag.

There are many recipes for this dish. This is royal Easter (brewed and raw), almond, creamy, with condensed milk, fruit, yogurt, lemon, apricot, nut, with sesame, with cheese, with

Easter from cottage cheese, along with rich Easter cakes is the main dish of the Easter table. We’ll talk about their varieties and subtleties of preparation in this review. 4 recipes and tips.
The content of the article:

Traditionally cottage cheese cake prepared in the form of a tetrahedral pyramid, which personifies Golgotha. Easter is prepared in three ways - brewed, baked and pressed. All types differ slightly in taste, although the general rule is quality products and certain subtleties of the process.

To prepare cottage cheese Easter at home, you need skill, a proven recipe, luck and knowledge little tricks, which greatly facilitate the cooking process.

• See our recipes and tips on how to bake.

• The main ingredient, cottage cheese, should be fresh and of medium fat content. It is advisable to use homemade without grains and slightly dry.
• The cottage cheese should be ground through a meat grinder, a sieve, or beat with a blender so that no grains are felt.
• If the curd is wet and damp, it should be placed under pressure so that all the whey and excess liquid come out of it.
• It is better to use thick, fatty and non-acidic sour cream. To remove excess moisture from it, the product should be wrapped in gauze, gently squeezed and placed under a press for several hours.
• The cream should be thick with 30% fat content.
• Sugar can, and even better, be replaced with powdered sugar. This will make it easier to grind the yolks.
• It is advisable to take only the yolks of eggs. They are ground separately with sugar until lightened. Ideal color and consistency - appearance thick paste light shade.
• It is advisable to use high-fat butter without vegetable additives; homemade butter will do. It should be left at room temperature to soften before cooking.
• The most common additional flavoring products are: raisins, candied fruits, nuts, dried fruits, chocolate, coconut, lemon and orange zest, nutmeg, cinnamon, vanilla, saffron, cardamom, star anise, etc. The grains of spicy additives should be ground in a coffee grinder and sifted through a sieve.
• Fresh pressed Easter can be stored for no more than 3 days.

• The most classic and standard form for cottage cheese Easter is a wooden or plastic collapsible tetrahedral cone. You can buy it in the store. However, from home appliances you can use a tetrahedral grater, a sieve, a colander or a tall tin can with holes from the bottom.
• Any chosen shape is lined with several layers of gauze without folds. The curd mass is covered with the ends of gauze, a board is placed on top, on which a weight is placed and the structure is kept in the refrigerator for 1–2 days.

• If Easter is baked, then it is placed in the oven in a baking tray with water, then cheese mass will remain soft and airy.
• When baking Easter, do not open the oven door.
• Usually the product is baked at 160 °C for 1–1.5 hours.
• The readiness of the baked goods is checked with a wooden splinter. If it is dry, the product is ready.
• You should not add a lot of fruits (raisins, candied fruits, etc.) to the dough. It will be difficult for him to rise and bake.
• The top of the baked cake sets into a thin golden brown or honey crust. To prevent it from being too hard, the top of the Easter should be greased with warm milk.

• All or partial products are brewed in a water bath with constant stirring until the first bubble appears.
• The finished mass is cooled, laid out in a mold, placed under pressure and kept in the refrigerator for a day.
• Important nuance custard Easter- It’s better to undercook than to overcook. Otherwise, the cottage cheese will turn into dry lumps.
• Easter can be stored for up to a week.

Recipe No. 1: Easter cottage cheese step by step

• Calorie content per 100 g - 176 kcal.
• Number of servings - 1 Easter (1 kg)
• Cooking time - 1 hour, plus 12 hours of cooling in the refrigerator

Ingredients:

• Cottage cheese - 500 g
• Eggs - 3 pcs.
• Butter - 100 g
• Cream - 200 ml
• Sugar - 125 g
• Vanillin - 10 g
• Raisins - 50 g
• Walnuts- 50 g
• Candied fruits - 30 g

Step-by-step preparation of cottage cheese Easter:

1. Strain the cottage cheese through a medium-mesh sieve twice.

Recipe No. 2: delicious cottage cheese Easter

Ingredients:

• Low-fat cottage cheese - 800 g
• Chicken yolks - 2 pcs.
• Powdered sugar - 100 g
• Cream 30% fat - 150 g
• Rum or cognac - 5 tbsp.
• Quiche-mish - 50 g
• Candied fruits - 100 g
• Vanillin - 10 g
• Butter - 120 g

1. Place the cottage cheese in cheesecloth and hang it so that all the whey flows out. Then grind it through a sieve.
2. Pour rum over washed raisins.
3. Cut the candied fruits.
4. Beat the yolks with sugar into a stiff foam. Afterwards, add cream and place the container on low heat. Continue whisking until the mixture thickens, but do not let it boil. Cool the food in a container of cold water.
5. Combine all products (cottage cheese, egg-sour cream, candied fruits, raisins (along with rum), softened butter, vanillin).
6. Press the curd mixture tightly into the prepared pan lined with gauze. Place a weight on top and keep the Easter in the refrigerator for 12 hours.
7. To serve, turn the pan with Easter over, remove the Easter pan and decorate the surface of the Easter cake.

Recipe No. 3: How to cook cottage cheese Easter

Ingredients:

• Cottage cheese - 1 kg
• Butter - 150 g
• Sugar - 200 g
• Sour cream - 250 g
• Eggs - 3 pcs.
• Almonds - 100 g
• Candied fruits - 100 g
• Vanilla sugar - 2 tsp.
• Salt - a pinch
• Lemon zest - 1 lemon

1. Beat the cottage cheese with a blender or grind through a meat grinder.
2. Beat the eggs and sugar with a mixer until thick and white.
3. Add sour cream, vanillin, softened butter to the eggs and continue beating the mixture.
4. Leave the almonds as is, or break them in half.
5. Cut the candied fruits into 2 parts, but you can leave them whole.
6. Combine all the products: cottage cheese, almonds, candied fruits and egg-sour cream-butter mixture.
7. Mix the ingredients well and place them in a prepared pan lined with gauze.
8. Place a weight on the mold and keep the cake in a cold place overnight.

Recipe No. 4: Baked Easter cottage cheese

Ingredients:

• Cottage cheese - 1 kg
• Eggs - 8 pcs.
• Sugar - 500 g
• Butter - 200 g
• Semolina - 3 tbsp.
• Dried apricots - 200 g
• Vanilla sugar - 1 tsp.

1. Beat the cottage cheese with a blender.
2. Soak dried apricots in boiling water. Afterwards, dry and cut into 1 cm pieces.
3. Grind the yolks with sugar.
4. Mix softened butter with semolina and vanilla.
5. Beat the whites into a stiff foam.
6. Combine all products and mix well.
7. Grease a suitable baking dish, ideally 24 cm in diameter, with butter and fill with cheese mixture.
8. Bake the cake in a preheated oven at 180°C for 15 minutes. Then reduce the temperature to 150 °C and continue baking for another 50 minutes.
9. Let the Easter cool and decorate with confectionery sprinkles.