EASTER
Easter needs cottage cheese good quality better to make it yourself. Cooking cottage cheese at home requires compliance with certain conditions. First of all, boil the milk. Then quickly cool the hot milk to a temperature of 32-36 ° C. It is best to lower the pan with hot milk into another bowl with cold water, preventing water from entering the milk and changing the water several times.
The cooled milk is fermented by pouring in a thin stream while stirring the starter. Sourdough can be ready-made curdled milk or sour cream. The fermented milk is stirred with a spoon, the pan is covered with a lid and placed in a warm place for souring (until a clot forms). The finished clot should be sufficiently dense, have even edges on the fracture, a shiny smooth surface, and the serum that separates from it should be transparent, greenish in color.
To speed up the separation of the whey, the clot can be carefully heated to 36 - 38 ° C, for which the pan with the clot is placed in a basin of hot water and its upper layers are gently mixed with a spoon from one side of the pan to another. At the same time, the pieces of the clot rise from the bottom of the pan, and the upper ones fall, which contributes to uniform heating of the mass and better whey separation. Then the clot is transferred to a sieve covered with gauze, or a colander to drain the whey. When the separation of whey stops, the curd mass is cooled and pressed. To do this, a plank and a load are placed on the cottage cheese in gauze. Pressed curd is cooled.
Store-bought cottage cheese before cooking Easter must also be put under oppression to remove excess moisture. Then pass through a sieve twice.
To prepare Easter, you need a pasochnik, a special shape in the form of a truncated pyramid. The best bee box is wooden, but today there are also plastic bee boxes. On the inner sides of the beekeeper there is a cross and the letters "Х.В."
Easter is prepared in a cold and hot way. For a cold (raw) Easter, all components are carefully rubbed into a homogeneous mass without heating, for a boiled Easter, the mass is heated on fire until bubbles begin to rise from the bottom of the pan. The pan is removed from the heat, lowered into a bowl of cold water and, stirring gradually, the mass is brought to cool completely. Then they put it in a pasochnitsa, fill the form tightly, put oppression and put it in the refrigerator.
good advice
- In order for Easter to be easily removed from the pastry box while maintaining its shape, the pastry box must be lined with slightly damp gauze before filling.
- Sour cream for Easter is best taken thick, oily. To remove excess moisture from sour cream, sour cream should be placed in a canvas bag or wrapped in several layers of gauze, gently squeezed out, and then placed under pressure for several hours.
- Instead of rubbing the cottage cheese through a sieve, you can pass it through a meat grinder twice. Cottage cheese for cooking Easter can be made from baked milk. The technology of its preparation is the same as for ordinary cottage cheese, only the milk is pre-heated in the oven for several hours (the longer the milk is heated, the more intense its color becomes).
- Easter from such cottage cheese has a beautiful pink color and a pleasant delicate aftertaste.
- Easter should be kept cold under oppression for at least 12 hours.
- If raisins are put on Easter, then they need to be washed well, sorted out, dried on a towel or napkin.
- Candied oranges for Easter should be finely chopped, grated lemon zest, finely grind spice additives in a coffee grinder and sift through a fine strainer.
- Almond kernels are easily peeled if you pour them with boiling water and leave for 20-30 minutes, then the skin is easily removed. Then dry the kernels and grind.
Easter raw
2.5 kg cottage cheese, 200 g butter, 1 cup sugar, 250 g sour cream, salt to taste.
Rub the cottage cheese twice through a sieve. Rub the butter with sugar until white, add sour cream and continue to rub the mass until the sugar crystals disappear completely. Add the resulting creamy mass to the grated cottage cheese, salt, mix, fill the pasochnik, close with a saucer, put a small oppression, put in the refrigerator for 12 hours.
Easter simple
1 kg cottage cheese, 200 g butter, 400 g sour cream, 1 cup heavy cream, 5 egg yolks, 200 g granulated sugar, nuts, raisins, salt, vanillin to taste.
Rub fresh, dry, pressed cottage cheese through a sieve, add a glass of heavy cream, vanillin, egg yolks, pounded white with sugar, butter, crushed nuts, washed pitted raisins.
Mix everything as best as possible, put it tightly in a pastry form, cover with a linen napkin on top, apply oppression and put in the cold. Serving on the table, lay out of the pastry dish in a flat dish.
With more simple cooking put only sugar and vanilla.
Easter custard
2 kg cottage cheese, 300 g butter, 400 g sour cream, 4 eggs, salt to taste.
Rub the cottage cheese twice through a sieve. In a separate bowl, bring butter, sour cream and 3 eggs to a boil with continuous stirring, pour the hot mass into the mashed cottage cheese, add 1 egg and salt, mix the mass until smooth, fill the pail, cover with a saucer, put a small oppression, put in the cold.
Easter custard, 2nd recipe
1.6 kg of cottage cheese, 400 g of butter, 400 g of sour cream, 0.3 l of cream, 2 - 3 cups of granulated sugar, 10 egg yolks, vanillin, salt to taste.
Beat the yolks into a saucepan, add granulated sugar, warm cream, a little vanillin and, stirring constantly, cook over moderate heat until thickened, but do not boil. Then pour into porcelain or ceramic dishes, fill the hot mixture with butter, cut into pieces, and cool.
Dry, mashed through a sieve cottage cheese gradually combine with the cooled mixture so that a smooth mass is obtained. Place it in the prepared form, put oppression and leave in a cool place for 10 - 12 hours.
Easter with almonds and raisins
1.6 kg cottage cheese, 200 g butter, 800 g powdered sugar or fine sugar, 9 eggs, 250 g sour cream, 1 cup almonds, 1 cup raisins.
Rub the cottage cheese twice through a sieve, add sour cream. Then grind the butter with sugar until white, gradually adding eggs one at a time. Continue to rub the mass until the sugar crystals are completely dissolved. Combine this mass with cottage cheese, add washed dried raisins, peeled and chopped almonds. Fill the pasochnik mass, cover with a saucer with a load, put in the refrigerator.
Easter with cool yolks
1.2 kg of cottage cheese, 400 g of butter, 15 yolks from hard-boiled eggs, 3/4 l of 30% cream, 300 g of powdered sugar, a pinch of vanilla.
Rub the cottage cheese, unsalted butter, yolks through a sieve twice. Add whipped cream with sugar or powdered sugar to the pureed mass, mix thoroughly. Put the mass in a pasochnitsa under oppression, put in a refrigerator or a cold cellar.
Easter Royal (boiled)
2 kg cottage cheese, 10 eggs, 400 g butter, 800 g sour cream, 600-700 g sugar, 1/2 cup almond kernels, 1/2 cup raisins, a pinch of vanilla.
Rub cottage cheese and butter through a sieve, add sour cream, mix thoroughly, put the dishes on the stove and bring the mass to a boil while stirring continuously with a wooden spatula so that the mass does not burn. Remove from heat immediately and cool as quickly as possible, also stirring continuously. Add sugar, raisins, almonds, vanillin to the cooled mass, mix everything, put in a bowl, tightly pressing the mass, put a saucer on top, a small load, put in the refrigerator for a day.
Easter Royal (raw)
450 g of butter, 5-6 yolks, 500 g of sugar, 1 kg of cottage cheese, 300 g of 30% cream, one tablespoon of raisins, almonds, candied fruit, cardamom or vanilla on the tip of a knife.
Butter grind with sugar until white, adding yolks one at a time. Rub the mass until the sugar crystals are completely dissolved, flavor with vanilla or finely ground cardamom and sifted through a fine sieve. Add cottage cheese, raisins, almonds, crushed candied orange or grated lemon zest, rubbed through a sieve twice. Mix thoroughly, add whipped cream, mix from top to bottom, fill with a mass of pasochnik, covered with slightly damp gauze, close with a saucer, load with a slight oppression, put in the refrigerator.
Easter Boyar
1 kg of cottage cheese, 1/2 liter of 30% fat cream, 500 g of sugar, 300 g of butter, 2 egg yolks, 1/2 cup of candied orange, vanilla sugar.
Rub the cottage cheese twice through a sieve, add whipped cream, combine with butter, sugar and egg yolks, separately ground white, add crushed candied oranges and vanillin, mix thoroughly. Fill the pastry box with the curd mass, covered with slightly damp gauze, cover with a saucer, put a light oppression on top, refrigerate.
Easter with condensed milk
1.25 kg cottage cheese, 300 g butter, 250 g sour cream, 400 g (1 can) condensed milk or cream, 1/2 cup sugar, 1 cup raisins, a pinch of vanilla.
Rub cottage cheese through a sieve. Finely chop the butter, add sugar (preferably small). Thoroughly grind cottage cheese, butter and vanilla, add sour cream and condensed milk, sorted and washed raisins. To stir thoroughly. Put the mass in a pasochnitsu, put oppression and refrigerate.
Easter red
Melt red-hot three bottles whole milk, let it cool, pour in three bottles of yogurt, three glasses of sour cream and one yolk, boil it all until the whey is gone; then strain through a napkin, wipe through a sieve, put sugar to taste, 1/2 sticks of crushed vanilla, transfer to a mold, put in the cold, under pressure.
Easter pink
800 g cottage cheese, 200 g jam, 1/2 cup sugar, 3 eggs, 100 g butter, two to three cups of fresh thick sour cream.
Take the freshest curd from the press, mix it with the most the best jam- raspberries, cherries, apricots, etc. (without extra syrup), add sugar, if desired and to taste, wipe through a sieve, put eggs, butter, sour cream, stir well, transfer to a small bowl lined with a thin napkin, cover its ends, put a plank on top and apply a press.
Jam will give Easter a delicate pink color and a pleasant fruity aroma. It is better to make such paskhas in small molds, firstly, because uncooked paskhas are more likely to spoil, and secondly, it is better to have them in larger quantities, cooked in different manners, and, consequently, different taste.
Easter sweet
Boil 1.8 liters of cream, remove the foam from them, and put a sauce spoon of sour cream into the cream and boil again. Remove the foam that has risen again, put another sauce spoon of sour cream into the cream and continue to cook over low heat, removing the foam, until the whey rebounds. Then drink everything in a napkin, let the whey drain, put the cottage cheese in a bowl, add 1 glass of granulated sugar and, at your discretion, vanillin or cardamom or lemon peel, grind thoroughly and put in a prepared form, under oppression, for several hours in a cool place. To prevent the cream from burning during the preparation of Easter, they are constantly stirred or, even better, steamed.
Easter with chocolate
Grind 1.2 kg of dry cottage cheese rubbed through a sieve with 400 g of butter so that a homogeneous mass is formed. Add 0.2 l of cream, 200 g of grated chocolate, 2 cups of granulated sugar, a little vanillin, grind until smooth.
Fill out the prepared form, apply oppression and put in a cold place for a day.
Easter from sour cream
Rub 0.5 kg of fresh, dry cottage cheese through a sieve. Mix thoroughly with 1 kg of sour cream, add sugar to taste, raisins, nuts, candied fruits - a handful, a little vanillin, mix again, put in a prepared form, take out in the cold. Easter will be ready in a day. If the sour cream is liquid, then first tie the thoroughly mixed mass into a napkin placed on a deep plate, hang it to glass the whey, and then place it in a mold for a day.
curd masses
Housewives who do not have enough time to cook a real Easter can limit themselves to cooking curd mass.
Cheese mass with honey
500 g of cottage cheese, 2 tablespoons of sugar, 2 tablespoons of natural honey, 4 yolks, 3 tablespoons of butter, 3 tablespoons of sour cream or cream.
Mix the egg yolks thoroughly with granulated sugar and warmed honey, then combine this mixture with softened butter and beat until a fluffy homogeneous mass is formed. Mix the resulting mass with grated cottage cheese, serve with sour cream or whipped cream.
Cheese mass can be prepared with jam, marmalade or jam, for which a small depression is made in the finished cheese mass, which is filled with berry jam or jam.
Curd boiled
400 g cottage cheese, 50 g butter, 1/2 cup sour cream, 4 eggs, 1/2 cup sugar, 5 tablespoons raisins, 1/2 cup chopped nuts, a little vanilla, salt to taste.
Rub the cottage cheese and, adding sour cream, butter, salt, sugar, mix well. Then add to the mass raw eggs, raisins and again mix everything thoroughly. Put the curd mass in a saucepan and, stirring constantly, heat to a boil (but do not boil). Remove the saucepan from the heat, cool the mass, continuing to stir. Put in the nuts.
Lemon curd soufflé
500 g cottage cheese, 1 cup lemon syrup, 1/4 cup powdered sugar, a handful of raisins.
Beat cottage cheese, sugar, lemon syrup for 3 minutes with a mixer. Put the finished soufflé into glasses and garnish with raisins.
Curd soufflé with banana
500 g cottage cheese, 1 banana, 2 lemons, 100 g powdered sugar, 1 cup cream, banana for decoration.
Mix the grated cottage cheese with finely chopped banana, lemon juice and sugar. Whip the chilled cream, mix half of it with the curd.
Put the soufflé into bowls, garnish with the remaining whipped cream and banana slices. Serve chilled.
Curd soufflé with apricots
300 g dried apricots, 1/2 cup powdered sugar, 300 g cottage cheese, lemon juice and zest, whipped cream and apricots for decoration.
Grind the washed, scalded dried apricots, add sugar, mashed cottage cheese, a little lemon juice and lemon zest to the puree; mix the mass. Put the prepared soufflé into bowls, garnish with whipped cream and pieces of dried apricots. Serve chilled.
Curd soufflé with raisins
500 g cottage cheese, 100 g powdered sugar, 1 sachet vanilla sugar, 1/2 cup milk, 2 egg yolks, 1 cup raisins, chocolate.
Grated cottage cheese, powdered sugar, vanilla sugar, milk, egg yolks grind, then mix in raisins (half the norm). Put the prepared soufflé into vases, glasses and decorate with the remaining raisins and chocolate on top.
KULICHI
A characteristic feature of the dough for Easter cakes is that they put a lot of eggs, butter and sugar in it. For baking Easter cakes, special high cylindrical or conical molds are used. The prepared dough is laid out in forms, thoroughly oiled, filling them with dough only 1/3 or half, a cross or the letter "X. V." is made from the flagellum of the dough.
When the dough rises flush with the edges of the forms, carefully place in the oven and bake at a temperature of 180 ° C until cooked. The duration of baking the cake depends on its size.
The dough for Easter cake does not like drafts. Ventilate the room in which you are going to cook in advance, and then close windows and doors tightly.
If you beat the squirrels and yolks separately, as for a biscuit, the cake will turn out to be more magnificent and tender.
Ready-made Easter cakes are decorated with icing, nuts, etc.
Easter cake home
0.5 l of milk, 80 g of yeast, 1.5 - 2 cups of sugar, 5 eggs, 250 g of butter, 1 teaspoon of salt, 250-300 g of raisins, 1 kg of flour.
Make a dough on milk and yeast with half the flour, adding 1 tablespoon of sugar. After the dough is ready, add granulated sugar, carefully pour in the melted butter, put 1-2 eggs and 4-3 yolks (use whites for glaze), flour (as needed) and knead a stiff dough. Add prepared raisins. Ready dough put into molds and let it rise, bake at a temperature of 200 ° C for 20-25 minutes.
Cover the finished Easter cakes with icing from whipped proteins with sugar, put them in the oven for a few minutes so that the icing is a little browned.
Kulich "Lakomka"
1 kg flour, 0.5 l milk, 50-70 g fresh yeast, 20 eggs, 200 g sugar, 500 g butter, salt to taste and as much flour as needed.
Mix flour with warm milk, dissolved in a small amount milk and foamy yeast, put in a warm place for fermentation, covered with a towel or canvas napkin. When the dough rises, add 20 yolks, mashed with sugar until white, melted warm butter, salt and mix thoroughly. Then add the whites whipped into a stable foam and carefully, so as not to destroy the foam, add so much flour so that the dough is thick enough. Let the dough rise again. Then the dough should be beaten out very well (i.e., remove the accumulated carbon dioxide with sharp blows), put in a form richly greased with softened butter, filling it halfway, let the dough rise flush with the edges of the form, bake at a temperature of 180 ° C until cooked.
Kulich custard
600 g flour, 3/4 l milk, 50-70 g fresh yeast; 10 eggs, 500 g sugar, 700 g butter, salt to taste.
Brew the flour with boiling milk and mix thoroughly, cool to the temperature of fresh milk. Introduce foamy yeast dissolved in a small amount of milk (from the total amount), put in a warm place, let the dough rise. Then add the yolks, mashed with sugar until white, mix. Add whites, whipped into a stable foam, mix thoroughly again and put in a warm place so that it rises a second time. After that, pour melted warm, but not hot, butter into the risen dough, beat the dough as best as possible, put it in a form greased with softened butter, dusted with flour, filling it halfway. When the dough rises flush with the edges of the form, grease the surface with yolk, bake at a temperature of 180 ° C until cooked.
Custard cake, 2nd recipe
12 cups flour, 0.5 melted butter, 2 eggs, 3/4 cup sugar, 1 cup milk, 50 g yeast, 2 cups liquid tea, 3/4 cup peeled raisins, salt.
On the eve at 8 o'clock in the evening, pour the yeast with half a glass of tepid water, let the yeast rise. Brew half a glass of flour with half a glass of boiling milk, stir well. If the brew is bad, then warm it up a little, stirring constantly. When the yeast is suitable, mix it with the dough, add cooled boiled milk, two teaspoons of salt and two eggs (leave a little of them for greasing), add flour to make a thick dough, stir it until smooth and put it in a warm place until morning well covered. At six or seven o'clock in the morning, pour half a glass of warmed, but not hot oil into the dough and gradually pour in two glasses of weak warm tea, mixed with three-quarters of a glass of sugar. Pour, stirring constantly, almost all the remaining flour. Dump the dough onto a table or board and beat it well until bubbles appear in it. After that, put the dough in a pre-washed and oiled dish on the inside, cover the dish with something warm and leave the dough to come up. After an hour, put the dough on a board, knead raisins into it, beat it again, but carefully, and let it rise in the same bowl for another half hour. Now the dough can be laid out in one or two buttered forms, let the dough rise, grease the top of the cake with an egg and put in the oven.
Easter cake almond
1 kg of flour, O, 5 liters of milk, 50-70 g of fresh yeast, 5 eggs, 200 g of sugar, 300 g of butter, 200 g of peeled almonds, 1 lemon, 1 cup of raisins, salt to taste.
Boil milk, cool to the temperature of fresh milk. In a small portion of milk, dilute the yeast by adding 1 tablespoon of sugar. Pour flour into milk, add foamed yeast, mix thoroughly and, covered with a towel, put in a warm place for fermentation. When the dough rises, add 5 yolks beaten with the remaining sugar, melted warm butter, grated lemon zest, part of the peeled chopped almond kernels, raisins, salt, finally, add the whites whipped into a stable foam, knead the dough thoroughly, mixing from top to bottom. Put the dough in a generously oiled, dusted with flour form, let it rise, grease the surface of the cake with yolk, sprinkle with almond kernels.
Bake at 180°C until done.
Kulich in Polish
1.5 kg flour, 1 cup milk, 2 cups cream, 50 g fresh yeast, 10 eggs, 800 g sugar.
1 cup of hot milk, 2 cups of hot cream and 600 g of flour mix thoroughly, let the mass cool down to the temperature of fresh milk. Add foamed yeast diluted in a small amount of milk and 2 eggs, mix and, covering the dough with a canvas napkin, put in a warm place for fermentation. When the dough has risen, add 8 yolks, beaten white with one half of sugar, and 8 beaten with the other half of sugar in a stable foam of whites; mix from top to bottom, adding the remaining flour, let the dough rise again. Then carefully knock out the dough, put it in a greased and dusted with flour form, filling it up to half.
Let the dough rise. Bake at 180°C.
Chocolate cake
Approximately 400 g of flour, 50-70 g of fresh yeast, 15 eggs, 500 g of sugar, 100 g of cocoa powder, 1-2 glasses of rum, 1/2 cup of red wine, 100 g of rye crackers, 100 g of candied orange, 1 / 4 teaspoons finely ground cinnamon, cloves, cardamom and star anise, salt to taste.
Dissolve the yeast in a small amount of milk, mix with flour, put in a warm place to ferment. Then add to the dough 15 egg yolks, ground white with sugar, cocoa, rum, red wine, ground, sifted rye crackers, finely chopped candied oranges and all the spices. Mix, put in a warm place for fermentation. When the dough rises, add whites whipped into a stable foam, salt to taste.
Put the dough into a generously greased with soft butter, dusted with flour form. When it rises in the form, bake the cake at a temperature of 180 ° C until cooked.
Kulich royal
Approximately 1.5 kg of flour, 1 cup of milk, 3 cups of cream, 50 g of fresh yeast, 15 eggs, 200 g of sugar, 200 g of butter,
10 cardamom grains 1 nutmeg, 50 g almonds, 100 g candied fruits, 100 g raisins.
Dilute 50 g of yeast in a glass of cream and put a thick dough out of them for 600 g wheat flour. When the dough rises, add egg yolks mashed with butter and sugar, add another 600 g of flour, two glasses of cream, crushed cardamom, crushed nutmeg, chopped almonds, finely chopped candied fruits and washed, dried raisins. It is good to knock out the dough, and leave to rise for one and a half to two hours. Then again knead the dough, put in a high form greased with oil and crushed breadcrumbs. Fill the form halfway, let the dough rise again to 3/4 of the height of the form and place in the oven with low heat.
Easter cakes from such sweet dough It is better to bake in small forms.
Easter cake
12 cups of flour, 3 cups of fresh milk, 50 g of yeast, two cups of sugar, 7 eggs, half a cup of butter, 1.5 cups of raisins, a teaspoon of salt, fragrant seasonings.
Dilute the dough on three glasses of milk, six glasses of flour and yeast. Put her in heat. Grind five yolks with two cups of sugar, one teaspoon of salt and fragrant seasonings (one vanilla stick, 10 cardamom nuts or two drops of rose oil).
When the dough comes up, put the mashed yolks into it, beat two more eggs into it, pour in half a glass of slightly warmed melted butter, add six glasses of flour, but so that the dough is not too thick. Knock out the dough well on the table, pour one and a half glasses of raisins into it and let the dough rise until the morning. In the morning beat again and let it lie down. Then put half of the dough in the form, let it rise to three-quarters of the height of the form and put in the oven. From this amount of flour, eggs, butter, yeast, etc., two Easter cakes will come out.
Easter cake, 2nd recipe
320 g flour, 250 ml milk, 25 g yeast, 3 eggs, 70 g butter, 150 g sugar, 100 g raisins, 100 g candied fruits, 100 g hazelnuts, vanilla sugar, ground, cardamom, salt on the tip of a knife.
Chill the eggs ahead of time. Sift flour and salt through a sieve. Pour warm milk into the yeast, add sugar and half the flour. Knead the dough, cover it with cling film and put in a warm place for 2 hours.
Separate egg yolks from whites. Whip egg whites and yolks separately. Add the remaining flour, beaten yolks and whites, butter to the dough. Knead a smooth elastic dough, cover again with cling film and let it rise again.
Add soaked raisins, chopped candied fruits, chopped hazelnuts, vanilla sugar and cardamom to the dough. To stir thoroughly. Lightly sprinkle the form with cold water and sprinkle with semolina. Lay out the dough so that the mold is one-third full. Leave in a warm place to let the dough rise again. Brush the top of the cake with the egg.
Preheat oven to 220°C. Place a baking sheet with water in its lower part. Put the form with the cake on top of the grate and bake for 1 hour. Check the readiness with a wooden skewer.
Sprinkle with icing sugar or decorate with icing sugar.
Easter cake saffron
9 cups of flour, 2 cups of milk, 100 g of yeast, 10 eggs, 6 tablespoons of Russian butter, 2.5 cups of sugar, saffron and half a glass of vodka.
On the eve of five o'clock in the evening, brew one glass of flour with two glasses of boiling milk, stir, cover the dishes with a cloth and let stand until dark. Then put the yeast and the rest of the flour in a bowl, let it rise. At ten o'clock in the evening, put ten egg yolks, pounded white with two and a half glasses of sugar, saffron, previously infused with vodka, and six tablespoons of oil, heated to a warm state, into the dough.
The dough must be beaten for a long time, until it completely stops sticking to the dishes (this is about an hour and a half), then cover the dough warmly and let it rise until morning.
At six or seven o'clock in the morning, put the dough into a mold, wait until it doubles, and then bake. It is recommended to bake such a cake for an hour and a half.
Easter cake saffron, 2nd recipe
Prepare a thick dough from 2.5 cups of flour, 50 g of yeast and 0.3 l of warm cream. When the dough rises, add 15 egg yolks, mashed with 400 g butter and 1 cup sugar, 10 crushed cardamom seeds, 1/3 cup raisins, 1 - 2 teaspoons of saffron tincture (in water, vodka or rum), 1 crushed nutmeg walnut, 100 g chopped candied fruits, 1/3 cup chopped almonds and about 4 cups flour.
Knead the dough well and leave for 1.5 - 2 hours in a warm place. Then add 15 beaten proteins, mix, put in a high round form greased with breadcrumbs and sprinkled with breadcrumbs, let rise and bake. From the specified amount of dough, you can bake 2 Easter cakes.
Cake with vanilla sugar
9 cups flour, 25 g yeast, 2.5 cups milk, 1 cup sugar, 1 cup butter, 1 cup raisins, 1 vanilla stick.
Dilute the yeast with half a glass of milk, add a glass of flour to it and let it rise. Dilute the dough with two glasses of milk, put in it a glass of sugar crushed with vanilla and pounded with a glass of melted butter.
It is necessary to beat the dough, adding a little flour. At the end, put one glass of raisins, then put the dough in a warm place to approach. In the morning, beat it again, put it in molds and bake.
PAINTED EGGS
Nowadays, housewives paint eggs, mainly with onion peel, pre-harvested for future use.
When dyeing with husks, you can get a color of several shades - from light red to dark brown.
Eggs that have just been taken out of the refrigerator should not be boiled. They need to be kept for at least half an hour. room temperature or lower for a while (10-15 minutes) in warm water. Otherwise, when cooking, they will certainly burst.
You can also dye eggs with ordinary aniline paints for matter, but the egg should be in the paint for no more than 30 seconds. This time is enough for only the top layer of the shell to color and the paint does not reach the protein.
Eggs dyed with ink
Wash the eggs, wipe them, wrap them in rags, tie them with a thread, drip ink on top in some places with a pipette or a wooden stick, put them in a pot of warm water, cook after boiling for 10 minutes, remove, cool, remove the rags.
Eggs dyed in patches
Scraps of silk moth different colors split, mix. Wash the eggs, wipe dry, moisten, wrap with silk, if desired, you can first apply thin but thick paper cut out with patterns on the eggs. Wrap with rags on top, tie with a thread, dip in warm water, let it boil and cook for another 10 minutes. Then take out, cool, remove rags and silk.
Eggs dyed in onion skins
Prepare a decoction of onion peel, let him insist. Dip cleanly washed eggs into the infusion, bring to a boil and cook for 10 minutes, remove, cool. Can peel the shell vegetable oil, then the eggs will acquire a beautiful shine. Depending on the amount of husk taken, the eggs will turn yellow to dark brown.
Eggs dyed in birch leaves
Prepare a decoction of the leaves of a young birch, let it brew. Wash the eggs, dip in a warm infusion, cook for 10 minutes after boiling, remove and cool. Eggs will turn out yellow color. If desired, you can apply a pattern on them: put a birch or some other small leaf on the moistened shell beautiful shape, tightly tie the egg with nylon (an old stocking is suitable) and then boil it in the infusion.
Very little time is left before Easter, one of the most important church holidays, which is usually celebrated with a magnificent table with obligatory painted eggs and Easter cakes. Even children know about it. But the tradition of cooking Easter from cottage cheese was forgotten, although it has a deep religious and sacred meaning. This dish is of several types - custard Curd Easter, or baked, today it's time to talk about the custard type of delicacy.
We are used to celebrating the Great Holiday in the family circle, congratulating each other, beautiful, the secrets of creating which are described in previous articles. But no less important is the set of dishes for the holy meal.
So, what is the tradition of cooking Easter cottage cheese? It is believed that cottage cheese is a dish with a deep meaning, symbolizing fertility. After all, this is not just milk, but its very essence, all the best, nutritious, valuable from this life-giving liquid.
Ancient rites often involved the use of dairy products, in particular thickened sourdough. The addition of other rather valuable ingredients to it made the dish the most generous gift of nature. And, as happened with many pagan traditions, the habit of cooking cottage cheese cakes smoothly transferred to the religious plane, becoming part of the celebration of Easter.
The shape of the dish is important, it is a truncated pyramid. According to the Christian explanation, this is the personification of Calvary, where Jesus was crucified, according to the pagan - a symbol of the collection, accumulation of energy.
Now cottage cheese is a public product, it is prepared regularly, but the habit of eating such a dish, celebrating the resurrection of Christ, has remained. True, such a dessert is prepared much less often than traditional Easter cakes, many housewives do not even know how to approach this work. But everything is quite simple, the main thing is to understand the features of the technology and find a suitable recipe. Choose from our extensive selection!
At first glance, the dish is simple, but it requires culinary skills, patience, and knowledge of some features. Yes, I recommend:
- Take the most fresh, fatty, not granular, wet cottage cheese
- If the recipe contains cream, its fat content should be less than 30%, and the milk should be whole
- Grind beforehand milk product through a sieve, achieving a delicate, homogeneous consistency (some housewives simply beat with a blender, such a lazy option)
- Part of the ingredients is mixed, the mass is brewed over low heat until thickened
- Prepared cottage cheese, candied fruits, other components are added to it.
- Everything is laid out in a form pre-lined with gauze or a linen napkin, remains under the yoke for 10-48 hours
- To obtain a beautiful shape of the dish, special pastries made of wood, plastic are used, you can use two boards.
Royal, brewed on cream with raisins and candied fruit
The recipe for a luxurious royal Easter is quite simple, affordable. All that is needed:
Prepare ingredients:
- 540 gr. fat cottage cheese
- 3 yolks
- 100 gr. sugar and soft butter
- vanillin
- 70 gr. raisins/nuts/candied fruit
- 100 gr. heavy cream or sour cream
- Cottage cheese of large granularity wipe additionally
- Mix it with sugar, eggs, softened butter, beat with a mixer at high speed until airy
- We shift the mass into a thick saucepan, heat over low heat, constantly stirring, until the first bubbles
- Cool with an ice bath. We throw ice cubes into a bowl of cold water and put a container with curd mass in it. Stir for quick and even cooling. Cooling down, the contents of the bucket become thicker and denser
- After cooling, put in freezer for 30 minutes
- We wash the raisins with water, pour boiling water for 15-20 minutes
- Whip cold cream to stiff peaks
- Combine cold cottage cheese and whipped cream
- Plus squeezed raisins. You can take candied fruits, nuts, dried fruits
- We put the form in a deep container upside down, cover it with cloth, gauze
- We spread the mass inside
- We wrap the fabric, put the press on top, so the excess whey will drain into the container, and Easter will acquire the desired hardness
- After the set time (about 10-12 hours), carefully remove from the mold, turning over onto a dish
- We decorate the delicacy with ready-made figures, candied fruit, chocolate.
A simple and delicious recipe with gelatin without eggs
People who do not recognize eggs in baking or are allergic to them, it is better to use this unusual recipe where this ingredient successfully replaces gelatin. The preparation is:
- 5 tbsp low-fat sour cream
- 10 gr. vanilla sugar
- 3 tbsp Sahara
- 1 tsp lemon juice
- 450 g cottage cheese
- 50 g raisins
Cooking:
- Mix sour cream with sugar and vanilla in one container, pour in lemon juice
- 1 tbsp stir gelatin in cool water, after swelling, heat in a water bath, cool slightly
- Grind cottage cheese through a sieve to remove lumps
- Rinse raisins, steam with boiling water, drain
- Combine everything together, knead, place in a gauze bag and form
- Keep under pressure for 10-12 hours.
How to cook a dessert on yolks and cream at home
A light, delicate dessert can be prepared like this:
Prepare:
- Low fat cottage cheese 1.5 kg
- 7-8 yolks
- 350-400g sugar
- Low fat cream about 350 ml
- Butter 300-350 g
- Vanillin and a little salt
- Raisins, candied fruits, nuts to taste
It turns out Easter is almost 2 kilograms, if desired, the number of products can be reduced.
- Push the cottage cheese through a sieve or beat with a blender several times to obtain a delicate texture.
- Mix the yolks, sugar, grind the products
- Add a pinch of salt, vanilla, cream, stir. Cream can be used and 20 and 10 percent - any will do
- We heat over low heat until the first bubbles, turn off immediately, otherwise the dish will deteriorate
- Cool down a little
- Combine soft butter with sugar, rub
- We mix the cottage cheese with the brewed mass, beat with a blender
- Add oil and rub until smooth
- Now it's the turn of steamed and dried raisins, candied fruits, nuts, knead everything
- We turn the form over, cover it with gauze in two or three layers, spread the mixture with a spoon, lightly tamping
- Carefully wrap the fabric, put a press on top to remove the liquid
- We put it in the refrigerator or cellar for a day
- Carefully take out the cake, decorate to your taste.
Custard Easter from cottage cheese on sour cream
Fans of fatty sweets will love this version of a festive dish using sour cream:
- 0.5 kg cottage cheese (ideal if homemade)
- 125 gr. sour cream
- 100 g sugar
- 70 g butter
- 2 eggs
- 1 tsp lemon peel
- A pinch of vanillin
- Raisins, dried apricots, candied fruits, nuts, prunes, chocolate drops at the choice of the hostess
- We grind the cottage cheese, add sour cream, sugar, butter, zest, vanilla sugar, eggs, beat everything with a mixer
- Pour the mass into a container with a thick bottom, gently heat, stirring constantly, remove at the first sign of boiling
- Cool down in cold water
- Add candied fruits, other fillers
- We shift the mass into a form covered with gauze, set it on a plate (you can substitute a grid so that the form does not stand in the water), put oppression on top
- After a day in the cold, we take out a delicacy of their shape, decorate.
It is better to cut such beauty with a hot wet knife. Bon appetit!
Video on how to brew Easter with almonds and raisins from Grandma Emma
The famous hostess grandmother Emma never ceases to amaze viewers, readers, and simply admirers of her talent with her new recipes. So her version of custard curd Easter is striking in quantity delicious ingredients, originality of approach. Find out all the details in the video!
Royal cottage cheese Easter according to the classic recipe with raisins and almonds
No less tasty classic easter with the addition of juicy raisins and tender almonds. This recipe is taken from the Encyclopedia of Orthodox Ritual Cuisine. I will return to this book in other articles.
Prepare:
- 1.6 kg cottage cheese
- 200 g butter
- 800 g powdered sugar or fine sugar
- 9 eggs
- 250 g sour cream
- 100 g almonds
- 150 g raisins
Cooking:
- For airiness, wipe the cottage cheese through a sieve twice. This is, of course, time consuming. Therefore, you can pierce with a blender in a modern manner
- Send him sour cream
- In a separate bowl, grind the sugar and butter until white, and then add the eggs one at a time and beat with a blender
- We combine both masses and pour the almonds and washed dried raisins there.
- We fill the pasochnik with mass, cover it with a saucer with a load and put it in the refrigerator for half a day.
Custard Easter from milk and sour cream (without cottage cheese)
Such a yummy takes time to make, but the result is amazing - juicy, fragrant, gentle easter, a real decoration of the festive table! By the way, if you use baked milk instead of the usual, the taste will sparkle with new colors. She prepares like this:
- 2 l milk 2.5%
- 400 sour cream 20%
- 3 eggs
- 200 g butter
- 200 g sugar
- 1 tsp vanilla sugar
- Nuts, dried apricots, raisins
- We take milk at least 2.5% fat, put on medium heat
- Sour cream is combined with eggs with a hand whisk into one mass
- Pour the egg-sour cream mixture into the boiling milk in a thin stream and stir constantly for a couple of minutes. Then take it off the fire
- We put a sieve on the pan and line it with several layers of gauze. Still hot mass is poured here and left for 25-30 minutes. Waiting for the serum to drain
- Combine softened butter with sugar and vanilla - beat
- We combine whipped butter and folded cottage cheese until smooth.
- Dried apricots are steamed in water and cut into pieces
- We mix dried apricots and raisins to the curd mass
- We line the form with moistened gauze and transfer the mass into it, close the edges of the gauze. We install a saucer on top, a weighting agent on it and place the entire structure in a cold place for the night
- Carefully take it out of the beaker, decorate and try this beauty!
Recipe for dessert with mascarpone and cream
Connoisseurs of originality will need a recipe with mascarpone cheese, the mild taste of which will give the product tenderness and lightness. The preparation is:
- 450 gr. homemade cottage cheese
- 150 gr. at least 33% fat cream, otherwise they will not whip
- 70 gr. Mascapone cheese
- 120 gr. Sahara
- 2 yolks
- Candied fruits, dried apricots, raisins (optional), vanillin
Cooking:
- To grated cottage cheese add ½ of all sugar, 100 g of cream, mascarpone
- Separately, beat the eggs with the remaining sugar.
- We combine the egg mass with cream (50 g), vanillin, knead, brew over low heat, stirring constantly and avoiding boiling. The liquid will first become white, then thicker, and when it turns yellow again, you need to remove it from the stove.
- Add cottage cheese, candied fruits, other additives here, knead
- Fill the mold with mass, lining it with gauze
- After 12 hours, under a load in the cold, the delicacy hardens, then it is turned over onto a plate, pulled out of the container, and decorated.
Cooking cottage cheese Easter with boiled yolks
Such an Easter is incredibly tender, melting in your mouth, fragrant, but with a dense texture that retains its shape well. The recipe is:
- 800 grams of homemade cottage cheese
- 8 yolks
- 200 gr. oils
- 1 heaping glass of sugar
- So much heavy cream
- Nuts (about 100 gr.), raisins, candied fruits
Cooking process:
- Pre-boil the eggs, wipe the yolks together with the cottage cheese
- Add sugar, soft butter, mix (you can use a mixer)
- Add steamed, dried raisins, chopped nuts, candied fruit
- We line the form with clean gauze, fill it with mass
- Boil the cream with a tablespoon of sugar (take it from a full glass in advance), cool, pour the curd mass on top
- We tie the free edges of the fabric, put a press on top of the mold, put everything in the refrigerator
- Lay out on a platter before serving.
Custard recipe with raisins
Here is another interesting option for preparing this festive sweet, so to speak, from a personal notebook.
Ingredients:
- 500 g fat cottage cheese
- 100 g butter
- 3 eggs
- 100 g sugar
- 0.5 tsp vanilla sugar
- 200 ml cream (10-20%)
- Raisins, candied fruits, nuts
- We wipe the cottage cheese or beat with the assistant of any housewife - a blender
- Mix soft butter well into the curd mass
- In another bowl, beat eggs with sugar and vanilla sugar. Pour in the cream and brew this mixture on a steam bath for about 10 minutes. The mass should thicken and the consistency will resemble baby fruit puree from a can
- Add the custard to the curd and mix thoroughly
- Pour prepared raisins or candied fruits
- Line the form with wet gauze, folded in several layers. Spread the cooked curd mass. Cover it with hanging edges of gauze
- Cover Easter with a saucer on top, press down with a load and put under oppression in the refrigerator for 12 hours. The form itself must be placed on a plate so that there is where to drain the whey
- Remove the finished Easter from the mold, decorate to taste.
Cooking pasochki on agar-agar with coconut flakes
This type of pasta is suitable for non-strict vegetarians who consume dairy products. Also, agar-agar perfectly absorbs liquids, which is why Easter almost does not emit whey. Another advantage of this recipe is the speed of preparation, the hardening of such a pyramid will not have to wait a night (sometimes it takes about two days!), But only an hour! Let's try this express method?
- Half a kilo of cottage cheese
- 100 gr. candied fruits, raisins
- 50 gr. coconut flakes
- 4-6 tbsp brown sugar or fructose
- 200 ml. low fat cream
- 1 tbsp agar-agar
- Mix cottage cheese grated through a sieve with coconut flakes, soaked, dried raisins, candied fruits, sugar, knead everything
- Mix the cream in a saucepan with agar-agar, heat, stirring constantly, boil for 30 seconds, whisking with a whisk until a jelly-like mass is formed. First stir comfortably with a silicone spatula. When the mass is compacted, it is better to use a hand whisk
- Quickly remove from heat and combine with cottage cheese, mix
- We fill the pasochnik covered with cling film with mass, compact it, put it in the cold, wait an hour
Carefully turn over onto a dish, remove the form, film, decorate, enjoy the original taste!
Although the basic rules and ingredients of custard curd Easter are the same, with a slight change in technology, adding different ingredients, we get a completely different result. So even if you cook such a delicacy every year, periodically introducing some kind of zest, such a miracle simply cannot get boring!
The main Easter treat is Easter cakes and krashanki. But there are others festive dishes to prepare for Easter. For example, custard curd Easter with dried fruits. Delicate sweet cottage cheese interspersed with dried berries, golden and dark raisins, sunny orange dried apricots and chocolate chips - exquisite and healthy dessert. Cooking custard curd Easter is not difficult - even in the absence of a pastry mold, you can treat your family to this truly royal delicacy.
Ingredients for Custard Curd Easter
- 500-600 g of the freshest, not dry, but slightly moist cottage cheese;
- Sugar - ½ tbsp.;
- Egg - 1 pc.;
- Sour cream - 100 g;
- Butter - 100 g;
- 100 g of dried apricots, raisins, dried cranberries;
- Chocolate black or milk - 50 g;
- To taste - vanilla sugar;
- For decoration - marmalade or homemade candied fruits.
How to cook custard curd Easter?
In order for the custard curd pasta to turn out and turn out delicious, you need to choose only the freshest and quality products. Not a spread, but good butter; not curd mass, but fresh cottage cheese, which can be eaten raw - after all, in Easter it practically does not undergo heat treatment. The eggs must also be very fresh, as Easter is not baked, but simply brewed.
For the same reason - for maximum usefulness and deliciousness - I do not recommend adding store-bought candied fruits to the custard curd Easter. Yes, they are very beautiful, multi-colored, and look so elegant - but the colorful colors of candied fruit are clearly not natural dyes. The best option- make candied fruits yourself. From the peels of oranges and lemons it turns out very delicious treat- the aroma and taste of homemade candied fruits cannot be compared with purchased ones.
But, if there is no time to cook them, take dried fruits instead of candied fruits. Amber dried apricots, dark ruby cranberries, golden and dark raisins look just as impressive! With dried fruits, custard curd Easter turns out elegant and tasty, and most importantly, all products are natural. And you can also add chocolate chips to the curd mass.
Rinse and steam dry fruits to soften them. Boiling water should not be poured in order to preserve vitamins, it is better to pour warm boiled water. After 7-10 minutes, we will catch, dry, cut the dried apricots into pieces. We do not pour out water, but ... we drink! Raisin water is good for the heart and tastes like sweet uzvar.
Chop half of the chocolate into pieces.
To make the custard cottage cheese Easter come out tender, the cottage cheese can be scrolled twice in a meat grinder or beaten with a blender, but it is best to rub it through a colander. The grated cottage cheese becomes remarkably airy, so the effort is worth it.
In a separate bowl (one that can be put on fire), rub the butter with sugar, egg and sour cream. To make the pounded mass homogeneous, it is more convenient to first grind the softened butter with sugar, and then add the egg and sour cream.
We heat the pounded mass over low heat, stirring. When it foams, starting to boil, remove from the stove, immediately pour into the cottage cheese and quickly, mix thoroughly.
Pour dry fruits and chocolate chips into curd mass.
Mix again.
If you do not have a special form for curd Easter, a pastor, it is quite possible to prepare a festive delicacy in improvised dishes. A deep capacious cup, a bucket of mayonnaise or ice cream, even a children's sand bucket or a flower pot (new ones, of course) will do.
We cover the form with wet gauze (soaked in water and well wrung out) in one layer, so that the edges of the gauze remain on the sides of the form.
We spread the curd mass in the form, tamping it more tightly.
Having filled the form to the top, cover the cottage cheese with the edges of gauze, and put a saucer on top.
Now you need to place the curd Easter under the press for 12 hours (at night). For example, put a container filled with water on top.
The next day, we take out the paska from the refrigerator, remove the oppression, unfold the cheesecloth and very carefully turn the Easter egg onto a dish. It is convenient to cover the form with a plate, and then turn the whole structure over and carefully remove the form. Thanks to the gauze, it can be easily removed. Then we remove the gauze.
The most creative moment remains - to decorate our pasochka! For decoration, we use pieces of dried fruits, and if you want more colors, you can cut fruit marmalade into slices.
The more you put bright and tasty additives, the more effective the cottage cheese Easter will be in the context.
Custard curd Easter is an obligatory dish of the Easter table. The recipe that I want to offer you today is truly royal. Cottage cheese Easter turns out to be very tasty, tender, beautiful - it will become a real decoration of the sacred holiday. Step by step cooking of this dish will help you create a masterpiece that will decorate the table and delight relatives, friends, guests.
Ingredients:
- half a kilo of cottage cheese with high fat content;
- 3 or 4 yolks, depending on the size of the egg;
- 200 grams of sour cream;
- 100 grams of butter;
- 100 grams of sugar;
- 1 teaspoon vanilla sugar;
- raisins to your taste.
In order to easter recipe custard cottage cheese Easter turned out at the highest level, it is necessary to maintain the proportions correctly. I really love dried apricots, so my cottage cheese recipe Easter cake contained not only raisins, but also candied fruits.
Curd custard Easter. Step by step recipe
- Brew boiling water, and fill it with raisins or dried apricots. Let the candied fruits brew for 20 minutes - this is necessary for swelling and making them soft.
- The curd mass must be rubbed through a sieve so that the cake turns out tender, without lumps, and makes up a single mass. For these purposes, you can use a blender or meat grinder.
- Next, for the royal Easter, we need three or four yolks: we separate them from the proteins and add the resulting yellow mixture to the cottage cheese.
- Pour sugar here, add sour cream and vanilla sugar. Mix all ingredients until a homogeneous mass is formed.
- Cut the butter into small pieces and add it to our dough. For best results, it should be at room temperature.
- Turn on the mixer and thoroughly process the resulting curd mixture.
- Take a saucepan with a thick bottom and pour the mass into it. We put on a small fire and, stirring constantly, cook until bubbles appear. Make sure that your mixture does not boil over, otherwise everything will go bad.
- We send the pan to the cold water bath. For the best effect, you can add ice to the water. We interfere curd dough until thickened, and then send it to the refrigerator.
- Now let's work with raisins. We drain the water, and dry the dried fruits on a waffle towel. After pouring them into the curd dough. In order to get a delicious and original custard Easter, the royal recipe can be diversified by adding nuts or dried apricots. Thoroughly mix our mass.
- Pour the mixture into a special form, wrap it with gauze, press it so that all the serum merges. We put in the refrigerator for a day. After the time has passed holiday cake ready.
As you can see, the royal Easter, the recipe of which we examined, is easy to prepare and does not require special culinary skills. Your Easter table will be enriched with delicious and incredibly tender Easter cake. Delicious, quick and easy recipes traditional dishes on Easter table you will find on our website "I love to cook".
Cottage cheese Easter is a ritual dish, it is traditionally prepared by the Orthodox on their brightest holiday of the Resurrection of the Lord. Easter from cottage cheese takes center stage on festive table, next to Easter cakes, Easter eggs and Easter eggs.
However, Easter is different. There is a raw Easter (in assortment, with various additives), but there is custard or baked. The last two are considered "compound" and not everyone succeeds. Although it's weird. Maybe it's because of the bad luck with the recipe? Then we'll fix it!
A real custard Easter is sweet, tender, airy, light as a cloud, homogeneous, without traces of curd grains. The taste is similar to ice cream ice cream, the same creamy vanilla and also melts in your mouth. The secret lies in the composition and method of preparation. Not on the ingredient list ready-made cottage cheese. Instead, a special custard mass is used from milk, sour cream and chicken eggs. That is why Easter turns out to be incredibly tender, airy and without the characteristic sourness inherent in desserts based on cottage cheese.
Total prep time: 2 hours 30 minutes + 24 hours to chill
Ingredients
- milk - 2 l
- sour cream - 400 ml
- salt - 2 chips.
- large eggs - 4 pcs.
- vanilla sugar - 1 tsp
- softened butter - 200 g
- sugar - 200 g
- dried apricots - 50 g
- light raisins - 50 g
- candied fruits - 50 g
Cooking
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Pour milk into a heavy bottomed saucepan and bring to a boil. It’s better to take full-fat milk, ideally farm milk, I have pasteurized milk, 2.6%. The higher the fat content, the greater the yield of curd mass.
While the milk boils, prepare the egg-sour cream mixture. To do this, I combine sour cream, eggs and salt. I advise you to choose sour cream with the maximum fat content, since it directly depends on how much whey is released. I have store-bought sour cream with a fat content of 21%.
I beat eggs and sour cream with a mixer. If there is no special technique, you can get by with a hand whisk or fork. The result will be a homogeneous, slightly bubbling mixture, in consistency, like an omelette.
As soon as the milk boils, reduce the heat to a minimum. Constantly stirring (!), Pour the egg-sour cream mixture into it in a thin stream. I add vanilla sugar. On the weakest fire, gradually bring to a boil and let it literally “gurgle” a couple of times. As a result, a natural process of curdling milk in an acidic environment will occur - it will first break up into small, and then larger flakes, and the whey will separate. I remove the pan from the heat and leave it for about 2 hours so that the mixture settles and cools completely.
Then I strain the serum through a sieve with 4-5 layers of sterile gauze. I leave it alone for 30 minutes so that all the liquid is glassed. It turns out the most delicate basis for Easter. And a little more than 1 liter of excellent whey, which can be used to make pancakes, buns and so on (but remember that whey is vanilla, so it is only suitable for sweet pastries).
Butter, softened in advance at room temperature, is combined with sugar. Beat with a mixer until fluffy. The oil is of high quality, from 72% fat. In no case do not replace it with margarine!
Add cottage cheese to a bowl with butter and beat everything again until smooth. The result is an airy and light mass, resembling a cream in consistency.
It remains to add dried fruits. I steam dried apricots and raisins in boiling water to wash away dirt from their surface, and squeeze out excess moisture well. I chop the dried apricots with kitchen scissors. I add raisins, dried apricots and candied fruits. I mix with a spoon. That's all - the base is ready.
I set the paster on a plate with a wide base up. I line two layers of gauze (preferably sterile) in such a way that it hangs down along the edges of the structure with some margin. The more evenly the gauze is laid, the more beautiful the print will be. I tuck the folds into the corners of the bean box and fix them with clothespins. If there is no special pasochnitsa, then any bucket made of food-grade plastic will do, in the bottom of which holes can be made.
I fill the form with a sweet curd mass, tamping tightly with a spoon. Yield - 1 sandbox per 500 g and 1 bucket per 300 g. You may get a little more or less, depending on the fat content of the base products, that is, milk and sour cream.
I remove the clothespins, lift up the free ends of the gauze. I place a plate on top and set the load. I send the design to the refrigerator for 24 hours.
A day later, I carefully remove the form. It is very simple to do this, you need to attach a flat dish on top and with a sharp movement tip the pastry box onto it. The gauze is removed easily and does not allow Easter to stick to the walls. It remains to decorate with candied fruits, dried apricots, sugar sprinkles or Easter figurines. happy holiday Happy Easter! Christ is Risen!
