Creamy Easter cake with nuts, candied fruits and zest
6 servings
30 minutes
Creamy Easter with nuts, candied fruits, and citrus zest is a true festive treat traditionally prepared for Easter. Its roots go back to Russian cuisine, where cottage cheese desserts hold a special place. The delicate consistency of the creamy mass harmonizes with the aroma of vanillin, citrus zests, and spicy cardamom, while walnuts and candied fruits add textural variety and sweet accents. This treat is not only delicious but also symbolic – its shape resembles church Easter bread, and its rich composition makes it worthy of a festive table. Served chilled, it pairs perfectly with a cup of fragrant tea or fresh pastries, creating an atmosphere of coziness and warmth.
1
In a large bowl, beat the eggs with sour cream. Add the cream and mix well. Pour the mixture into a pot and place it over medium heat. Bring to a boil and cook, stirring, until the whey separates.
- Chicken egg: 10 pieces
- Sour cream: 4 jars
- Cream: 1 l
2
Pour the mass into the cheesecloth and let it sit for a while to drain the liquid.
3
Transfer the ready cottage cheese to a bowl and add vanilla and sugar. Mix well.
- Vanillin: to taste
- Sugar: 0.5 glass
4
Then add finely chopped nuts, citrus zest, and cardamom to taste.
- Walnuts: 100 g
- Orange zest: 1 teaspoon
- Lemon zest: 1 teaspoon
- Ground cardamom: to taste
5
Moisten the mold for Easter with water, line it with cheesecloth, and place the curd mass inside. Cover with the edges of the cheesecloth. Place a weight on top and put it in a cool place for 10-12 hours.
6
Turn the Easter cake onto a plate and remove the cheesecloth.