Cottage cheese Easter cake with custard
8 servings
25 minutes
Cottage cheese Easter with custard is a traditional Russian dish symbolizing Easter and spring renewal. Its delicate, airy texture and rich creamy flavor with hints of vanilla and nuts make it a refined treat for the festive table. The recipe's origins trace back to ancient Rus', where cottage cheese Easter was considered a symbol of prosperity and spiritual purity. The custard adds special softness and velvetiness, while raisins contribute natural sweetness. This Easter not only decorates the festive table but also serves as a wonderful dessert that can be served with tea or coffee. It is prepared in advance to allow the flavors to fully develop and achieve the perfect consistency. Such a dish is true gastronomic classic that combines traditions with modern culinary trends.
1
Preparing cottage cheese Easter starts with custard. Take a small pot. Break the eggs into it. Add sugar, vanilla sugar, and cream. Mix with a fork or blender. Heat the resulting mixture on the stove, stirring constantly, until thickened. Place the finished custard in the refrigerator.
- Chicken egg: 2 pieces
- Sugar: 100 g
- Vanilla sugar: 20 g
- Single cream 10% fat: 200 ml
2
While the cream cools, we pass the cottage cheese through a meat grinder. Then we grind the nuts. When all the ingredients are ready, we place the cottage cheese in a bowl, add softened butter, nuts, and raisins (the raisins should be washed and dried beforehand). Finally, we add the cooled custard. We mix everything.
- Full-fat curd cheese (18%): 500 g
- Nuts: 100 g
- Raisins: 100 g
- Butter: 100 g
3
We spread the cheesecloth in the mold, pour in the mixture, close it, place a weight on top, and put it in the fridge. After 12 hours, the cottage cheese Easter is ready.