Easter with candied fruits
10 servings
45 minutes
Easter with candied fruits is a traditional Russian festive dish symbolizing the bright holiday of the Resurrection of Christ. This dessert has a rich, delicate, and creamy taste enriched with aromatic candied fruits and almonds. The history of Easter goes back centuries: it was prepared in aristocratic homes and monasteries following ancient recipes. The main feature of the dish is its airy texture due to finely strained cottage cheese and whipped cream. Candied fruits add festive brightness, while almonds provide a pleasant nutty note. Easter is traditionally served chilled and decorated with whole nuts, making it not only delicious but also aesthetically appealing. This dessert is invariably present on the Easter table, becoming part of family traditions and celebrations.
1
Pass fresh dry cottage cheese through a sieve. Mix half of the diced candied fruits, peeled and crushed almonds, and vanilla.
- Curd cheese (tvorog): 1000 g
- Candied orange peel: 100 g
- Candied lemon peel: 100 g
- Ground almonds: 50 g
- Vanilla: to taste
2
Whip the butter to a white color and mix it with the cottage cheese. Warm the cream. Whip the egg yolks with sugar into a foam, slowly mixing in the cream, then heat everything together while stirring constantly, but do not bring to a boil.
- Butter: 200 g
- Curd cheese (tvorog): 1000 g
- Cream: 200 ml
- Egg yolk: 3 pieces
- Sugar: 1 glass
3
Place the pot in a water bath and let it cool. Add the cottage cheese with candied fruits to the egg mixture and mix well.
- Curd cheese (tvorog): 1000 g
- Candied orange peel: 100 g
- Candied lemon peel: 100 g
4
Line the pasochitsa (Easter mold) with a damp cloth and fill it with the mixture. Cover with a lid, place a press on top, and refrigerate for 12 hours.
- Curd cheese (tvorog): 1000 g
5
Place the finished Easter on a plate and decorate it with whole almonds.
- Almond: 20 pieces