Custard Easter cake with candied fruits and pecans
6 servings
30 minutes
Custard Easter with candied fruits and pecans is a traditional Russian treat symbolizing the bright holiday of Easter. Its origin is linked to ancient traditions of Russian cuisine, where cottage cheese, symbolizing purity and well-being, was transformed into a delicate dessert. The taste of this Easter features a rich creamy texture with subtle notes of vanilla, sweetness from the candied fruits, and the nutty sophistication of pecans. Thanks to the water bath method, the yolk-milk base acquires a velvety consistency that perfectly complements the lightness of the cottage cheese. The custard Easter not only pleases the eye with its elegant shape but also impresses with its harmonious flavors. It is served chilled, adorned with fresh berries or fruits, turning it into a true culinary masterpiece.
1
Squeeze the cottage cheese through 2 layers of cheesecloth, then strain it through a sieve.
- Cottage cheese: 500 g
2
Beat the yolks with sugar and pour in the milk.
- Egg yolk: 2 pieces
- Sugar: 0.5 glass
- Milk: 2.5 tablespoons
3
Place the mixture in a water bath and heat, stirring, until thickened. Do not bring to a boil.
4
Pour the hot mixture into a large bowl, add butter, and mix.
- Butter: 100 g
5
Add vanilla sugar, candied fruits, and nuts. Mix again.
- Vanilla sugar: 2 teaspoons
- Candied citrus peel mix: 100 g
- Chopped pecans: 3 tablespoons
6
Add cottage cheese to the mixture in small portions, mixing thoroughly each time.
- Cottage cheese: 500 g
7
Place the mass in a cheesecloth bag and hang it for 10-12 hours.
8
After that, shape the Easter dish as needed and decorate it with fresh berries or fruits.