Easter without eggs
8 servings
60 minutes
Eggless Easter is a delicate and airy treat symbolizing the bright holiday of Easter. This recipe has roots in Russian traditions where housewives made cottage cheese easters adapting them to available ingredients. Without eggs but rich in flavor due to the combination of low-fat cottage cheese, butter, and sour cream. The delicate texture is achieved by carefully passing the cottage cheese through a sieve, while powdered sugar and raisins add sweetness. Almonds contribute subtle nutty notes creating a harmony of taste. The Easter is prepared in a mold where it gains density under pressure and becomes perfectly juicy. After cooling, it is decorated to taste with berries, nuts or sweet glaze. This festive dish is perfect for family gatherings bringing warmth, coziness and joy to the celebration.
1
Pass the cottage cheese through a sieve with butter (the smaller the diameter of the holes in the sieve, the better, so I used a flour sieve, but a standard one can also be used).
- Low-fat cottage cheese: 1 kg
- Butter: 200 g
2
Then add sour cream and powdered sugar to the cottage cheese with butter, and mix everything well.
- Sour cream 10%: 200 g
- Powdered sugar: 80 g
3
Soak the raisins for about 15 minutes, rinse well, drain in a colander, and add to the mixture.
- Raisin: 100 g
4
Crush unsalted and roasted almonds in a mortar and add to the cottage cheese mixture.
- Almond: 100 g
5
To prepare the paskha mold, place damp cheesecloth in it and press it against the walls. Fill it with the mixture and pack it down. Cover the mixture with the hanging edges of the cheesecloth and place a bowl of water or any heavy weight on top. The paskha mold should also be placed in a deep bowl to catch any liquid that drains off during standing, which needs to be periodically poured out.
6
Put this structure in the refrigerator overnight.
7
Then flip onto a plate, remove the Easter structure, place the cheesecloth, set the candle, and decorate to taste.