This cottage cheese Easter is simply the most tender. It tastes like a creamy ice cream, soft ice cream. Cottage cheese Easter is a real decoration for the Easter holiday table. It’s very easy to prepare; you don’t need gauze or a mixer. This cottage cheese Easter can be prepared in advance.
A simple recipe for cottage cheese Easter.
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Form (“pasochnitsa”) for 900 g. Base dimensions 12x12, top 5x5
- 360-400g cottage cheese
- 1 egg (or 1-2 yolks)
- 170 ml cream (preferably 20% fat content)
- 80g sugar
- 1 tbsp. vanilla sugar
- 50g raisins + 50g candied fruits
- 120g butter
❗️Easter does not flow, there is no liquid. If it doesn’t work out for you, then there may be errors:
- low-quality products (cottage cheese, cream) containing artificial fats and additives
-replacement of one product with another
- the custard base is poorly cooked
- defrosting at room temperature
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* 1 egg can be replaced with 2 yolks (Easter will be even more tender)
* all products must be at room temperature
* I have 10% cottage cheese. At the end of the video I show what kind of cottage cheese I use in this recipe and in all my other cottage cheese recipes.
* cottage cheese must be dry (without moisture), soft cottage cheese (like sour cream), grain cottage cheese, cottage cheese product will not work
* egg C1
* vanilla sugar can be replaced with vanillin (1/4 tsp)
* you can take cream of any fat content: 10%, 20% or 33%. I have 20%. The higher the fat content, the tastier, the texture is creamier and more tender.
* fillings for cottage cheese Easter: any dried fruits (raisins, dried apricots, prunes, cherries, cranberries, etc.), candied fruits, poppy seeds, nuts, coconut flakes, chocolate pieces, marmalade, orange or lemon zest
* the mass can be mixed either with a mixer or with an immersion blender