Easter
10 servings
60 minutes
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!
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.
- Full-fat curd cheese (18%): 1 kg
4
Slightly beat the yolks with half of the cream.
- Egg yolk: 4 pieces
- Heavy cream 35% fat: 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.
- Heavy cream 35% fat: 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.
- Full-fat curd cheese (18%): 1 kg
- Heavy cream 35% fat: 500 ml
- Butter: 250 g
8
Add raisins and cranberries, mix well.
- Raisins: 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.
