Easter
10 servings
60 minutes
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A traditional recipe that uses dried cranberries for decoration and flavor. But if you don't have cranberries, you can replace them with lingonberries or other dried berries. Easter for Easter!
CaloriesProteinsFatsCarbohydrates
0kcal0grams0grams0grams
Cottage cheese 18%1 kg
Cream 35%500 ml
Egg yolk4 pieces
Butter250 g
Sugar170 g
Vanilla sugar5 g
Raisin40 g
Dried cranberries40 g
1
Prepare the necessary ingredients.
2
Wrap the cottage cheese in cheesecloth, place it on a sieve or colander, set it over any suitable container, and place a weight on top to remove excess liquid. Leave for 5 hours.
3
Then strain the cottage cheese through a sieve.- Cottage cheese 18%: 1 kg
4
Slightly beat the yolks with half of the cream.- Egg yolk: 4 pieces
- Cream 35%: 500 ml
5
Heat the remaining cream in a saucepan without boiling, and gradually stir in the cream and egg yolk mixture over low heat. Continue stirring until the mixture thickens.- Cream 35%: 500 ml
- Egg yolk: 4 pieces
6
Cream the butter with sugar and vanilla sugar until white.- Butter: 250 g
- Sugar: 170 g
- Vanilla sugar: 5 g
7
Combine the strained cottage cheese, thick cream, and butter with sugar and beat with a mixer.- Cottage cheese 18%: 1 kg
- Cream 35%: 500 ml
- Butter: 250 g
8
Add raisins and cranberries, mix well.- Raisin: 40 g
- Dried cranberries: 40 g
9
Line the mold with damp gauze. Firmly pack the cottage cheese mixture, cover with a plate, and place a small weight on top. Refrigerate overnight.
10
Turn the finished Easter cake upside down and place it on a plate, remove the mold, and then take off the cheesecloth.
11
Submit.