Easter royal (raw). Royal cottage cheese Easter (recipe with photo)

• cottage cheese 450 g,
• sour cream 150 g,
• condensed milk 150 g,
• vanilla sugar 10 g,
• raisins 90 g,
• prunes 100 g,
• dried cranberries 50 g,
• confectionery topping - for decoration,
• flowers from mastic ready - at will.

Cooking process:

Place cottage cheese in a convenient deep container, add sour cream of any fat content. Blend with an immersion blender until creamy.

Pour vanilla sugar or a pinch of vanillin, add condensed milk. Condensed milk can be taken a little less, as it turns out a very sweet Easter. Continue blending with a blender until smooth.

Rinse raisins, dried cranberries, prunes well, place in a deep bowl. Soak in hot water for 10-15 minutes.

Drain in a colander, drain and pat dry with paper towels. Cut large dried fruits into small pieces.

Add prepared dried fruits to the chopped cottage cheese. Stir so that they are evenly distributed throughout the curd mass.

Cover the form with gauze folded in several layers. The edges of the gauze should hang outward. Pour in the curd mixture. Place the mold in a bowl. To prevent dripping whey from touching the bottom of the mold, place the mold on the lid of the jar from the outside. This way the whey will drain into the bowl.

Cover the curd mass with cheesecloth. From above, come up with a small weight and send it to the refrigerator for several hours, preferably at night.

Open the cheesecloth on top, turn the form over with a wide base onto a serving dish.

Carefully remove the mold and gauze.

Easter from cottage cheese is decorated with confectionery dressing, mastic flowers. Royal Easter is ready.

Happy holiday to you!

How raw Easter is prepared without cooking Svetlana told the readers of the Notebook site, the recipe and step-by-step photos of the author.

EASTER

Good quality cottage cheese is needed for Easter, it is better to make it yourself. Cooking cottage cheese at home requires compliance with certain conditions. First of all, boil the milk. Then quickly cool the hot milk to a temperature of 32-36 ° C. It is best to lower the pot with hot milk into another bowl with cold water, preventing water from entering the milk and changing the water several times.

The cooled milk is fermented by pouring in a thin stream while stirring the starter. Sourdough can be ready-made curdled milk or sour cream. The fermented milk is stirred with a spoon, the pan is covered with a lid and placed in a warm place for souring (until a clot forms). The finished clot should be sufficiently dense, have even edges on the fracture, a shiny smooth surface, and the serum that separates from it should be transparent, greenish in color.

To speed up the separation of the whey, the clot can be carefully heated to 36 - 38 ° C, for which the pan with the clot is placed in a basin of hot water and its upper layers are gently mixed with a spoon from one side of the pan to another. At the same time, the pieces of the clot rise from the bottom of the pan, and the upper ones fall, which contributes to uniform heating of the mass and better whey separation. Then the clot is transferred to a sieve covered with gauze, or a colander to drain the whey. When the separation of whey stops, the curd mass is cooled and pressed. To do this, a plank and a load are placed on the cottage cheese in gauze. Pressed curd is cooled.

Store-bought cottage cheese before cooking Easter must also be put under oppression to remove excess moisture. Then pass through a sieve twice.

To prepare Easter, you need a pasochnik, a special shape in the form of a truncated pyramid. The best bee box is wooden, but today there are also plastic bee boxes. On the inner sides of the beekeeper there is a cross and the letters "Х.В."

Easter is prepared in a cold and hot way. For a cold (raw) Easter, all components are carefully rubbed into a homogeneous mass without heating, for a boiled Easter, the mass is heated on fire until bubbles begin to rise from the bottom of the pan. The pan is removed from the heat, lowered into a bowl of cold water and, stirring gradually, the mass is brought to cool completely. Then they put it in a pasochnitsa, fill the form tightly, put oppression and put it in the refrigerator.

good advice

1. In order for Easter to be easily removed from the pastry box while maintaining its shape, the pastry box must be lined with slightly damp gauze before filling.
2. Sour cream for Easter is best to take thick, oily. To remove excess moisture from sour cream, sour cream should be placed in a canvas bag or wrapped in several layers of gauze, gently squeezed out, and then placed under pressure for several hours.
3. Instead of rubbing the cottage cheese through a sieve, you can pass it through a meat grinder twice. Cottage cheese for cooking Easter can be made from baked milk. The technology of its preparation is the same as for ordinary cottage cheese, only the milk is pre-heated in the oven for several hours (the longer the milk is heated, the more intense its color becomes).
4. Easter from such cottage cheese has a beautiful pink color and a pleasant delicate aftertaste.
5. Easter should be kept cold under oppression for at least 12 hours.
6. If raisins are put on Easter, then they need to be washed well, sorted out, dried on a towel or napkin.
7. Candied oranges for Easter should be finely chopped, grated lemon zest, finely grind spice additives in a coffee grinder and sift through a fine strainer.
8. Almond kernels are easily peeled if you pour them with boiling water and leave for 20-30 minutes, then the skin is easily removed. Then dry the kernels and grind.

Easter raw

2.5 kg cottage cheese, 200 g butter, 1 cup sugar, 250 g sour cream, salt to taste.

Rub the cottage cheese twice through a sieve. Rub the butter with sugar until white, add sour cream and continue to rub the mass until the sugar crystals disappear completely. Add the resulting creamy mass to the grated cottage cheese, salt, mix, fill the pasochnik, close with a saucer, put a small oppression, put in the refrigerator for 12 hours.

Easter simple

1 kg cottage cheese, 200 g butter, 400 g sour cream, 1 cup heavy cream, 5 egg yolks, 200 g granulated sugar, nuts, raisins, salt, vanillin to taste.

Rub fresh, dry, pressed cottage cheese through a sieve, add a glass of heavy cream, vanillin, egg yolks, pounded white with sugar, butter, crushed nuts, washed pitted raisins.

Mix everything as best as possible, put it tightly in a pastry form, cover with a linen napkin on top, apply oppression and put in the cold. Serving on the table, lay out of the pastry dish in a flat dish.

For simpler cooking, only sugar and vanilla are added.

Easter custard

2 kg cottage cheese, 300 g butter, 400 g sour cream, 4 eggs, salt to taste.

Rub the cottage cheese twice through a sieve. In a separate bowl, bring butter, sour cream and 3 eggs to a boil with continuous stirring, pour the hot mass into the mashed cottage cheese, add 1 egg and salt, mix the mass until smooth, fill the pail, cover with a saucer, put a small oppression, put in the cold.

Easter custard, 2nd recipe

1.6 kg of cottage cheese, 400 g of butter, 400 g of sour cream, 0.3 l of cream, 2 - 3 cups of granulated sugar, 10 egg yolks, vanillin, salt to taste.

Beat the yolks into a saucepan, add granulated sugar, warm cream, a little vanillin and, stirring constantly, cook over moderate heat until thickened, but do not boil. Then pour into porcelain or ceramic dishes, fill the hot mixture with butter, cut into pieces, and cool.

Dry, mashed through a sieve cottage cheese gradually combine with the cooled mixture so that a smooth mass is obtained. Place it in the prepared form, put oppression and leave in a cool place for 10 - 12 hours.

Easter with almonds and raisins

1.6 kg of cottage cheese, 200 g of butter, 800 g of powdered sugar or fine sugar, 9 eggs, 250 g of sour cream, 1 cup of almonds, 1 cup of raisins.

Rub the cottage cheese twice through a sieve, add sour cream. Then grind the butter with sugar until white, gradually adding eggs one at a time. Continue to rub the mass until the sugar crystals are completely dissolved. Combine this mass with cottage cheese, add washed dried raisins, peeled and chopped almonds. Fill the pasochnik mass, cover with a saucer with a load, put in the refrigerator.

Easter with cool yolks

1.2 kg of cottage cheese, 400 g of butter, 15 yolks from hard-boiled eggs, 3/4 l of 30% cream, 300 g of powdered sugar, a pinch of vanilla.

Rub the cottage cheese, unsalted butter, yolks through a sieve twice. Add whipped cream with sugar or powdered sugar to the pureed mass, mix thoroughly. Put the mass in a pasochnitsa under oppression, put in a refrigerator or a cold cellar.

Easter Royal (boiled)

2 kg cottage cheese, 10 eggs, 400 g butter, 800 g sour cream, 600-700 g sugar, 1/2 cup almond kernels, 1/2 cup raisins, a pinch of vanilla.

Rub cottage cheese and butter through a sieve, add sour cream, mix thoroughly, put the dishes on the stove and bring the mass to a boil while stirring continuously with a wooden spatula so that the mass does not burn. Remove from heat immediately and cool as quickly as possible, also stirring continuously. Add sugar, raisins, almonds, vanillin to the cooled mass, mix everything, put in a bowl, tightly pressing the mass, put a saucer on top, a small load, put in the refrigerator for a day.

Easter Royal (raw)

450 g of butter, 5-6 yolks, 500 g of sugar, 1 kg of cottage cheese, 300 g of 30% cream, one tablespoon of raisins, almonds, candied fruit, cardamom or vanilla on the tip of a knife.

Grind butter with sugar until white, adding yolks one at a time. Rub the mass until the sugar crystals are completely dissolved, flavor with vanilla or finely ground cardamom and sifted through a fine sieve. Add cottage cheese, raisins, almonds, crushed candied orange or grated lemon zest, rubbed through a sieve twice. Mix thoroughly, add whipped cream, mix from top to bottom, fill with a mass of pasochnik, covered with slightly damp gauze, close with a saucer, load with a slight oppression, put in the refrigerator.

Easter Boyar

1 kg of cottage cheese, 1/2 liter of 30% fat cream, 500 g of sugar, 300 g of butter, 2 egg yolks, 1/2 cup of candied orange, vanilla sugar.

Rub the cottage cheese twice through a sieve, add whipped cream, combine with separately ground white butter, sugar and yolks, add crushed candied oranges and vanillin, mix thoroughly. Fill the pastry box with the curd mass, covered with slightly damp gauze, cover with a saucer, put a light oppression on top, refrigerate.

Easter with condensed milk

1.25 kg cottage cheese, 300 g butter, 250 g sour cream, 400 g (1 can) condensed milk or cream, 1/2 cup sugar, 1 cup raisins, a pinch of vanilla.

Rub cottage cheese through a sieve. Finely chop the butter, add sugar (preferably small). Thoroughly grind cottage cheese, butter and vanilla, add sour cream and condensed milk, sorted and washed raisins. To stir thoroughly. Put the mass in a pasochnitsu, put oppression and refrigerate.

Easter red

Melt red-hot three bottles of whole milk, let cool, pour in three bottles of curdled milk, three glasses of sour cream and one yolk, boil all this until the whey is gone; then strain through a napkin, wipe through a sieve, put sugar to taste, 1/2 sticks of crushed vanilla, transfer to a mold, put in the cold, under pressure.

Easter pink

800 g cottage cheese, 200 g jam, 1/2 cup sugar, 3 eggs, 100 g butter, two to three cups of fresh thick sour cream.

Take the freshest cottage cheese from the press, mix it with the best jam - raspberries, cherries, apricots, etc. (without extra syrup), add sugar, if desired and taste, wipe through a sieve, put eggs, butter, sour cream, stir well, transfer to a small pastry box lined with a thin napkin, cover it with the ends, put a plank on top and apply a press.

Jam will give Easter a delicate pink color and a pleasant fruity aroma. It is better to make such paskhas in small molds, firstly, because uncooked paskhas are more likely to spoil, and secondly, it is better to have them in larger quantities, cooked in different manners, and, consequently, of different tastes.

Easter sweet

Boil 1.8 liters of cream, remove the foam from them, and put a sauce spoon of sour cream into the cream and boil again. Remove the foam that has risen again, put another sauce spoon of sour cream into the cream and continue to cook over low heat, removing the foam, until the whey rebounds. Then drink everything in a napkin, let the whey drain, put the cottage cheese in a bowl, add 1 cup of granulated sugar and, at your discretion, vanillin or cardamom or lemon zest, grind thoroughly and put in a prepared form, under oppression, for several hours in a cool place . To prevent the cream from burning during the preparation of Easter, they are constantly stirred or, even better, steamed.

Easter with chocolate

Grind 1.2 kg of dry cottage cheese rubbed through a sieve with 400 g of butter so that a homogeneous mass is formed. Add 0.2 l of cream, 200 g of grated chocolate, 2 cups of granulated sugar, a little vanillin, grind until smooth.

Fill out the prepared form, apply oppression and put in a cold place for a day.

Easter from sour cream

Rub 0.5 kg of fresh, dry cottage cheese through a sieve. Mix thoroughly with 1 kg of sour cream, add sugar to taste, raisins, nuts, candied fruits - a handful, a little vanillin, mix again, put in a prepared form, take out in the cold. Easter will be ready in a day. If the sour cream is liquid, then first tie the thoroughly mixed mass into a napkin placed on a deep plate, hang it to glass the whey, and then place it in a mold for a day.

curd masses

Housewives who do not have enough time to cook a real Easter can limit themselves to cooking curd mass.

Cheese mass with honey

500 g of cottage cheese, 2 tablespoons of sugar, 2 tablespoons of natural honey, 4 yolks, 3 tablespoons of butter, 3 tablespoons of sour cream or cream.

Mix the egg yolks thoroughly with granulated sugar and warmed honey, then combine this mixture with softened butter and beat until a fluffy homogeneous mass is formed. Mix the resulting mass with grated cottage cheese, serve with sour cream or whipped cream.

Cheese mass can be prepared with jam, marmalade or jam, for which a small depression is made in the finished cheese mass, which is filled with berry jam or jam.

Curd mass boiled

400 g cottage cheese, 50 g butter, 1/2 cup sour cream, 4 eggs, 1/2 cup sugar, 5 tablespoons raisins, 1/2 cup chopped nuts, a little vanilla, salt to taste.

Rub the cottage cheese and, adding sour cream, butter, salt, sugar, mix well. Then add raw eggs, raisins to the mass and mix everything thoroughly again. Put the curd mass in a saucepan and, stirring constantly, heat to a boil (but do not boil). Remove the saucepan from the heat, cool the mass, continuing to stir. Put in the nuts.

Lemon curd soufflé

500 g cottage cheese, 1 cup lemon syrup, 1/4 cup powdered sugar, a handful of raisins.

Beat cottage cheese, sugar, lemon syrup for 3 minutes with a mixer. Put the finished soufflé into glasses and garnish with raisins.

Curd soufflé with banana

500 g cottage cheese, 1 banana, 2 lemons, 100 g powdered sugar, 1 cup cream, banana for decoration.

Mix the grated cottage cheese with finely chopped banana, lemon juice and sugar. Whip the chilled cream, mix half of it with the curd.

Put the soufflé into bowls, garnish with the remaining whipped cream and banana slices. Serve chilled.

Curd soufflé with apricots

300 g dried apricots, 1/2 cup powdered sugar, 300 g cottage cheese, lemon juice and zest, whipped cream and apricots for decoration.

Grind the washed, scalded dried apricots, add sugar, mashed cottage cheese, a little lemon juice and lemon zest to the puree; mix the mass. Put the prepared soufflé into bowls, garnish with whipped cream and pieces of dried apricots. Serve chilled.

Curd soufflé with raisins

500 g cottage cheese, 100 g powdered sugar, 1 sachet vanilla sugar, 1/2 cup milk, 2 egg yolks, 1 cup raisins, chocolate.

Grated cottage cheese, powdered sugar, vanilla sugar, milk, egg yolks grind, then mix in raisins (half the norm). Put the prepared soufflé into vases, glasses and decorate with the remaining raisins and chocolate on top.

KULICHI

A characteristic feature of the dough for Easter cakes is that they put a lot of eggs, butter and sugar in it. For baking Easter cakes, special high cylindrical or conical molds are used. The prepared dough is laid out in forms, thoroughly oiled, filling them with dough only 1/3 or half, a cross or the letter "X. V." is made from the flagellum of the dough.

When the dough rises flush with the edges of the forms, carefully place in the oven and bake at a temperature of 180 ° C until cooked. The duration of baking the cake depends on its size.

The dough for Easter cake does not like drafts. Ventilate the room in which you are going to cook in advance, and then close windows and doors tightly.

If you beat the squirrels and yolks separately, as for a biscuit, the cake will turn out to be more magnificent and tender.

Ready-made Easter cakes are decorated with icing, nuts, etc.

Easter cake home

0.5 l of milk, 80 g of yeast, 1.5 - 2 cups of sugar, 5 eggs, 250 g of butter, 1 teaspoon of salt, 250-300 g of raisins, 1 kg of flour.

Make a dough on milk and yeast with half the flour, adding 1 tablespoon of sugar. After the dough is ready, add granulated sugar, carefully pour in the melted butter, put 1-2 eggs and 4-3 yolks (use whites for glaze), flour (as needed) and knead a stiff dough. Add prepared raisins. Put the finished dough into molds and let it rise, bake at a temperature of 200 ° C for 20-25 minutes.

Cover the finished Easter cakes with icing from whipped proteins with sugar, put them in the oven for a few minutes so that the icing is a little browned.

Kulich "Lakomka"

1 kg of flour, 0.5 l of milk, 50-70 g of fresh yeast, 20 eggs, 200 g of sugar, 500 g of butter, salt to taste and as much flour as needed.

Mix flour with warm milk, dissolved in a small amount of milk and foamy yeast, put in a warm place for fermentation, covered with a towel or canvas napkin. When the dough rises, add 20 yolks, mashed with sugar until white, melted warm butter, salt and mix thoroughly. Then add the whites whipped into a stable foam and carefully, so as not to destroy the foam, add so much flour so that the dough is thick enough. Let the dough rise again. Then the dough should be beaten out very well (i.e., remove the accumulated carbon dioxide with sharp blows), put in a form richly greased with softened butter, filling it halfway, let the dough rise flush with the edges of the form, bake at a temperature of 180 ° C until cooked.

Kulich custard

600 g flour, 3/4 l milk, 50-70 g fresh yeast; 10 eggs, 500 g sugar, 700 g butter, salt to taste.

Brew the flour with boiling milk and mix thoroughly, cool to the temperature of fresh milk. Introduce foamy yeast dissolved in a small amount of milk (from the total amount), put in a warm place, let the dough rise. Then add the yolks, mashed with sugar until white, mix. Add whites, whipped into a stable foam, mix thoroughly again and put in a warm place so that it rises a second time. After that, pour melted warm, but not hot, butter into the risen dough, beat the dough as best as possible, put it in a form greased with softened butter, dusted with flour, filling it halfway. When the dough rises flush with the edges of the form, grease the surface with yolk, bake at a temperature of 180 ° C until cooked.

Custard cake, 2nd recipe

12 cups flour, 0.5 melted butter, 2 eggs, 3/4 cup sugar, 1 cup milk, 50 g yeast, 2 cups liquid tea, 3/4 cup peeled raisins, salt.

On the eve at 8 o'clock in the evening, pour the yeast with half a glass of tepid water, let the yeast rise. Brew half a glass of flour with half a glass of boiling milk, stir well. If the brew is bad, then warm it up a little, stirring constantly. When the yeast is suitable, mix it with the dough, add cooled boiled milk, two teaspoons of salt and two eggs (leave a little of them for greasing), add flour to make a thick dough, stir it until smooth and put it in a warm place until morning well covered. At six or seven o'clock in the morning, pour half a glass of warmed, but not hot oil into the dough and pour a little two glasses of weak warm tea mixed with three-quarters of a glass of sugar. Pour, stirring constantly, almost all the remaining flour. Dump the dough onto a table or board and beat it well until bubbles appear in it. After that, put the dough in a pre-washed and oiled dish on the inside, cover the dish with something warm and leave the dough to come up. After an hour, put the dough on a board, knead raisins into it, beat it again, but carefully, and let it rise in the same bowl for another half hour. Now the dough can be laid out in one or two buttered forms, let the dough rise, grease the top of the cake with an egg and put in the oven.

Easter cake almond

1 kg of flour, O, 5 l of milk, 50-70 g of fresh yeast, 5 eggs, 200 g of sugar, 300 g of butter, 200 g of peeled almonds, 1 lemon, 1 cup of raisins, salt to taste.

Boil milk, cool to the temperature of fresh milk. In a small portion of milk, dilute the yeast by adding 1 tablespoon of sugar. Pour flour into milk, add foamed yeast, mix thoroughly and, covered with a towel, put in a warm place for fermentation. When the dough rises, add 5 yolks beaten with the remaining sugar, melted warm butter, grated lemon zest, part of the peeled chopped almond kernels, raisins, salt, finally, add the whites whipped into a stable foam, knead the dough thoroughly, mixing from top to bottom. Put the dough in a generously oiled, dusted with flour form, let it rise, grease the surface of the cake with yolk, sprinkle with almond kernels.

Bake at 180°C until done.

Kulich in Polish

1.5 kg flour, 1 cup milk, 2 cups cream, 50 g fresh yeast, 10 eggs, 800 g sugar.

1 cup of hot milk, 2 cups of hot cream and 600 g of flour mix thoroughly, let the mass cool down to the temperature of fresh milk. Add foamed yeast diluted in a small amount of milk and 2 eggs, mix and, covering the dough with a canvas napkin, put in a warm place for fermentation. When the dough has risen, add 8 yolks, beaten white with one half of sugar, and 8 beaten with the other half of sugar in a stable foam of whites; mix from top to bottom, adding the remaining flour, let the dough rise again. Then carefully knock out the dough, put it in a greased and dusted with flour form, filling it up to half.

Let the dough rise. Bake at 180°C.

Chocolate cake

Approximately 400 g of flour, 50-70 g of fresh yeast, 15 eggs, 500 g of sugar, 100 g of cocoa powder, 1-2 glasses of rum, 1/2 cup of red wine, 100 g of rye crackers, 100 g of candied orange, 1 / 4 teaspoons finely ground cinnamon, cloves, cardamom and star anise, salt to taste.

Dissolve the yeast in a small amount of milk, mix with flour, put in a warm place to ferment. Then add to the dough 15 egg yolks, ground white with sugar, cocoa, rum, red wine, ground, sifted rye crackers, finely chopped candied oranges and all the spices. Mix, put in a warm place for fermentation. When the dough rises, add whites whipped into a stable foam, salt to taste.

Put the dough into a generously greased with soft butter, dusted with flour form. When it rises in the form, bake the cake at a temperature of 180 ° C until cooked.

Kulich royal

Approximately 1.5 kg of flour, 1 cup of milk, 3 cups of cream, 50 g of fresh yeast, 15 eggs, 200 g of sugar, 200 g of butter,

10 cardamom grains 1 nutmeg, 50 g almonds, 100 g candied fruits, 100 g raisins.

Dilute 50 g of yeast in a glass of cream and put a thick dough out of them on 600 g of wheat flour. When the dough rises, add egg yolks mashed with butter and sugar, add another 600 g of flour, two glasses of cream, crushed cardamom, crushed nutmeg, chopped almonds, finely chopped candied fruits and washed, dried raisins. It is good to knock out the dough, and leave to rise for one and a half to two hours. Then again knead the dough, put in a high form greased with oil and crushed breadcrumbs. Fill the form halfway, let the dough rise again to 3/4 of the height of the form and place in the oven with low heat.

Easter cakes from such rich dough are best baked in small forms.

Easter cake

12 cups of flour, 3 cups of fresh milk, 50 g of yeast, two cups of sugar, 7 eggs, half a cup of butter, 1.5 cups of raisins, a teaspoon of salt, fragrant seasonings.

Dilute the dough on three glasses of milk, six glasses of flour and yeast. Put her in heat. Grind five yolks with two cups of sugar, one teaspoon of salt and fragrant seasonings (one vanilla stick, 10 cardamom nuts or two drops of rose oil).

When the dough comes up, put the mashed yolks into it, beat two more eggs into it, pour in half a glass of slightly warmed melted butter, add six glasses of flour, but so that the dough is not too thick. Knock out the dough well on the table, pour one and a half glasses of raisins into it and let the dough rise until the morning. In the morning beat again and let it lie down. Then put half of the dough in the form, let it rise to three-quarters of the height of the form and put in the oven. From this amount of flour, eggs, butter, yeast, etc., two Easter cakes will come out.

Easter cake, 2nd recipe

320 g flour, 250 ml milk, 25 g yeast, 3 eggs, 70 g butter, 150 g sugar, 100 g raisins, 100 g candied fruits, 100 g hazelnuts, vanilla sugar, ground, cardamom, salt on the tip of a knife.

Chill the eggs ahead of time. Sift flour and salt through a sieve. Pour warm milk into the yeast, add sugar and half the flour. Knead the dough, cover it with cling film and put in a warm place for 2 hours.

Separate egg yolks from whites. Whip egg whites and yolks separately. Add the remaining flour, beaten yolks and whites, butter to the dough. Knead a smooth elastic dough, cover again with cling film and let it rise again.

Add soaked raisins, chopped candied fruits, chopped hazelnuts, vanilla sugar and cardamom to the dough. To stir thoroughly. Lightly sprinkle the form with cold water and sprinkle with semolina. Lay out the dough so that the mold is one-third full. Leave in a warm place to let the dough rise again. Brush the top of the cake with the egg.

Preheat oven to 220°C. Place a baking sheet with water in its lower part. Put the form with the cake on top of the grate and bake for 1 hour. Check the readiness with a wooden skewer.

Sprinkle with icing sugar or decorate with icing sugar.

Easter cake saffron

9 cups of flour, 2 cups of milk, 100 g of yeast, 10 eggs, 6 tablespoons of Russian oil, 2.5 cups of sugar, saffron and half a glass of vodka.

On the eve of five o'clock in the evening, brew one glass of flour with two glasses of boiling milk, stir, cover the dishes with a cloth and let stand until dark. Then put the yeast and the rest of the flour in a bowl, let it rise. At ten o'clock in the evening, put ten egg yolks into the dough, pounded white with two and a half glasses of sugar, saffron, previously infused with vodka, and six tablespoons of oil, heated to a warm state.

The dough must be beaten for a long time, until it completely stops sticking to the dishes (this is about an hour and a half), then cover the dough warmly and let it rise until morning.

At six or seven o'clock in the morning, put the dough into a mold, wait until it doubles, and then bake. It is recommended to bake such a cake for an hour and a half.

Easter cake saffron, 2nd recipe

Prepare a thick dough from 2.5 cups of flour, 50 g of yeast and 0.3 l of warm cream. When the dough rises, add 15 egg yolks, mashed with 400 g butter and 1 cup sugar, 10 crushed cardamom seeds, 1/3 cup raisins, 1 - 2 teaspoons of saffron tincture (in water, vodka or rum), 1 crushed nutmeg walnut, 100 g chopped candied fruits, 1/3 cup chopped almonds and about 4 cups flour.

Knead the dough well and leave for 1.5 - 2 hours in a warm place. Then add 15 whipped proteins, mix, put in a high round form greased with oil and sprinkled with breadcrumbs, let rise and bake. From the specified amount of dough, you can bake 2 Easter cakes.

Cake with vanilla sugar

9 cups flour, 25 g yeast, 2.5 cups milk, 1 cup sugar, 1 cup butter, 1 cup raisins, 1 vanilla stick.

Dilute the yeast with half a glass of milk, add a glass of flour to it and let it rise. Dilute the dough with two glasses of milk, put in it a glass of sugar crushed with vanilla and pounded with a glass of melted butter.

It is necessary to beat the dough, adding a little flour. At the end, put one glass of raisins, then put the dough in a warm place to approach. In the morning, beat it again, put it in molds and bake.

PAINTED EGGS

Nowadays, housewives paint eggs, mainly with onion peel, pre-harvested for future use.

When dyeing with husks, you can get a color of several shades - from light red to dark brown.

Eggs that have just been taken out of the refrigerator should not be boiled. They must be kept at room temperature for at least half an hour or lowered for a while (10-15 minutes) in warm water. Otherwise, when cooking, they will certainly burst.

You can also dye eggs with ordinary aniline paints for matter, but the egg should be in the paint for no more than 30 seconds. This time is enough for only the top layer of the shell to color and the paint does not reach the protein.

Eggs dyed with ink

Wash the eggs, wipe them, wrap them in rags, tie them with a thread, drip ink on top in some places with a pipette or a wooden stick, put them in a pot of warm water, cook after boiling for 10 minutes, remove, cool, remove the rags.

Eggs dyed in patches

Pluck shreds of silk lint of different colors, mix. Wash the eggs, wipe dry, moisten, wrap with silk, if desired, you can first apply thin but thick paper cut out with patterns on the eggs. Wrap with rags on top, tie with a thread, dip in warm water, let it boil and cook for another 10 minutes. Then take out, cool, remove rags and silk.

Eggs dyed in onion skins

Prepare a decoction of onion peel, let it brew. Dip cleanly washed eggs into the infusion, bring to a boil and cook for 10 minutes, remove, cool. You can wipe the shell with vegetable oil, then the eggs will acquire a beautiful shine. Depending on the amount of husk taken, the eggs will turn yellow to dark brown.

Eggs dyed in birch leaves

Prepare a decoction of the leaves of a young birch, let it brew. Wash the eggs, dip them in a warm infusion, cook for 10 minutes after boiling, remove and cool. The eggs will turn yellow. If desired, you can apply a pattern on them: put a birch or some other small leaf of a beautiful shape on the moistened shell, tightly tie the egg with nylon (an old stocking is suitable) and then boil it in the infusion.

Easter is coming soon. The hostesses begin to prepare for the celebration in advance, because there are so many troubles ahead associated with baking Easter cakes, preparing festive dishes, cleaning and decorating houses and apartments. Children are looking forward to the moment when they, together with their parents, will paint eggs and make hares for eggs.

There are many interesting traditions associated with the preparation and celebration of this wonderful holiday. This is a time of pleasant expectations, communication with relatives, a time to receive guests and a time to treat.

One of the Easter traditions is the preparation of cottage cheese Easter. This dish is prepared only once a year, on the festive table. Basically, this custom is common in the central and northern regions of Russia, while in Ukraine Easter is called kulich (holiday bread),.

There are two ways to cook Easter cottage cheese: raw and custard. Since raw cottage cheese is not stored for a long time, raw Easter is made in a small size.

Today's article is devoted to custard Easter recipes.

The main component in each recipe is mashed cottage cheese to which butter, sour cream or cream, eggs are added. At your discretion, you can add: raisins, candied fruits, nuts, lemon zest, cocoa, honey or sugar, cinnamon, and other spices.

It is convenient to make Easter in a special form that is sold in online stores, but you can do without it.

So let's get started!

This recipe can even be attributed to healthy nutrition) Nothing superfluous, nothing harmful. And this delicacy is very easy to make.

To prepare cottage cheese Easter, use natural homemade cottage cheese. If you know how to make cottage cheese at home, it is better to make it yourself.

Custard Easter is stored longer than raw, but still it should not be cooked too early. In the refrigerator, it is stored for no more than 5 days.

• Fat cottage cheese - 1 kg.
• Sour cream - 250 gr.
• Eggs - 4 pcs.
• Butter (room temperature) - 150 gr.
• Sugar - 200 gr. (less or more to taste)
• Lemon peel - 1 teaspoon
• Orange peel - 1.5 teaspoons
• Vanilla sugar - 1-2 teaspoons
• Salt - 0.5 teaspoon
• Raisins - 100 gr.
• Dried fruits - 100 gr. (raisins, blueberries, cranberries, dried apricots, candied fruits)
• Nuts - 70 gr.

Important: before peeling a fresh lemon or orange, you must first put these fruits in boiling water for a minute. This is due to the fact that in order to increase the shelf life of these fruits, they are coated with preservatives.

If you do not have a special mold for Easter, you can use any container with holes so that excess whey, a colander or a basket can drain. You will also need a piece of gauze about 1 meter by 1 meter, maybe less.

1. In this recipe, we use homemade cottage cheese, it must be rubbed through a sieve to make it uniform and loose. If your cottage cheese does not rub well, you can use a blender and beat it.

2. Add sour cream, sugar, softened butter at room temperature, lemon and orange zest, salt, vanilla extract, eggs to the cottage cheese.

3. Mix all the ingredients by hand, and then beat with a mixer until smooth.

4. Now we will brew this curd mass. To do this, pour it into a saucepan with a thick bottom. Cook on the smallest fire with constant stirring. As it heats up, the mass will become more liquid. As soon as the very first bubbles appear on the surface, turn off the fire.

Tip: Do not boil the curd mass, because the curd will curdle.

5. Cool the curd mass. To speed up this process, you can lower the bowl of cottage cheese into a pot of cold water, you can add ice to the water. In this case, the mass again becomes thick. To cool completely, put everything in the refrigerator for 2 hours.

6. Add washed dried fruits, raisins, candied fruits, nuts to the cooled curd mass.

7. Put the finished curd mass into a mold. Any container with holes through which excess whey will leave can become a form. The form must be covered with wet gauze in 2 layers.

8. We put Easter under oppression. To do this, put a plate on top of the cottage cheese, and something heavy on the plate, for example, a jar of water. The curd should be compacted. Excess moisture that will flow into the plate must be periodically drained. We put the whole structure with oppression in the refrigerator for a day.

Important: spread the gauze into the shape around the circumference evenly and accurately so that the Easter shape is beautiful.

8. After a day, we take out Easter, turn it over and take it out of the mold. We take off the gauze.

We decorate our product with decorative elements.

Important: Passover is easier to cut with a hot, wet knife.

Bon appetit!

Cooking Easter cottage cheese with semolina in the oven

For those who do not want to use raw cottage cheese for any reason, we offer an excellent recipe for cottage cheese Easter baked in the oven. This recipe is perfect for children, it will not contain raw products, and Easter will taste like cheesecake. Easter is baked for 1-1.5 hours at a temperature of 150-170 degrees, a golden crust will tell us about the readiness of the dish.

For cooking we need:

• Cottage cheese 9% - 1 kg.
• Sour cream 20% - 1 cup
• Eggs - 6 pcs.
• Cream 10% - 100 ml.
• Semolina - 1 tablespoon
• Starch - 1 tablespoon
• Sugar - 180 gr.
• Baking powder - 1 teaspoon with a slide
• Lemon juice - 1 tablespoon
• Dried fruits - 100 gr.
• Vanilla, nutmeg, cardamom, cinnamon - to taste
• Salt - 0.5 teaspoon
• Glaze for decoration

1. Grind cottage cheese for uniformity and friability through a sieve or beat with a blender.

2. Separate the yolks from the proteins and beat with a blender with half a serving of sugar, the second half of the sugar will remain for the proteins.

3. We send whipped yolks, sour cream, cream, starch, baking powder, semolina, lemon juice, vanilla, nutmeg, cardamom, cinnamon to the cottage cheese. Mix well with the addition of each ingredient. The more we interfere, the more airy our Easter will be.

4. Add dried fruits and leave the curd mass alone for semolina to swell.

5. Beat the chilled proteins with a blender with salt and the remaining sugar until a dense foam.

6. Set aside 1/3 of the whipped proteins in the refrigerator to decorate Easter, mix the rest of the proteins with the curd mass.

7. We heat the oven to 160 degrees.

8. We cover the prepared baking dishes with parchment paper, grease with oil and fill with curd mass by 3/4 of the volume. You can use paper molds for baking Easter cakes.

9. Cover Easter with foil and put on a baking sheet. It is better to put additional water in the oven, you can pour it on a baking sheet if the Easter forms are airtight or put it next to it in some kind of container, preferably in an iron one, so that the glass does not burst in the oven.

10. We send Easter to the oven, after 40 minutes remove the foil and leave for another 20-40 minutes, depending on the size of your molds.

Do not rush to get Easter, leave them in the oven turned off until completely cooled. If you sharply get hot Easter, they will settle. Let cool completely in the oven. Only after that we take them out and take them out of the molds.

11. Add icing and a few drops of lemon juice to the reserved protein. We decorate Easter with icing and we can eat.

Congratulations to everyone on the holiday!

Step by step video cooking recipe

We offer you a wonderful step-by-step video recipe for royal custard Easter.

For cooking we need:

• cottage cheese (fatty) - 500 grams
• 3-4 yolks (or 2-3 eggs)
• sour cream - 200 grams
• butter - 100 grams
• sugar - 100 grams
• vanilla sugar - 1 teaspoon
• raisins - 150-200 grams

Cottage cheese Easter with cream

Custard royal Easter on the table is a symbol of well-being and prosperity in the family. This recipe uses cream instead of sour cream, so the Easter is tender and more airy. The main thing is that the products are fresh and of high quality. Use either homemade cottage cheese or a proven store-bought one. Butter must also be real and tasty.

For cooking we need:

• Cottage cheese with fat content up to 9% - 550 gr.
• Fatty cream - 100 gr.
• Yolks - 3 pcs.
• Sugar - 100 gr.
• Butter - 100 gr.
• vanilla extract
• Raisins, nuts, candied fruits - 70 gr.

1. Wipe the cottage cheese through a sieve or beat with a blender so that it becomes homogeneous and loose.

2. We prepare the raisins, for this we pour boiling water over it and leave it for 20 minutes.

3. Add sugar, yolks, butter at room temperature to the cottage cheese and beat for 2 minutes with a mixer at high speed.

4. We send the curd mass to a saucepan with a thick bottom, put it on a small fire and, with constant stirring, bring it almost to a boil, to the first bubble and remove from heat. It is important not to overheat the curd so that it does not curdle. The curd mass will become liquid, this is normal.

5. Add vanilla extract to the mass and, if desired, you can beat it with an immersion blender.

Cool the curd mass with ice cubes, stirring constantly. The mass will then thicken. We send it to the refrigerator for 2 hours to cool completely.

6. Add whipped cream to the thickened curd mass. Let them cool first and then beat well.

8. Add raisins, candied fruits, nuts and mix well.

9. We cover the prepared pasta form without a bottom in 2 layers with wet gauze. We spread the curd mass in it and tamp it well.

Cover with gauze and put a press on top. We put it in the refrigerator for a day. During the day, pour out the liquid that will be collected on a plate.

10. We take Easter out of the refrigerator, remove the form, remove the gauze, decorate as you wish and treat your loved ones.

Celebrate Easter and be healthy!

Royal Easter with chocolate Three chocolates

This is a very unusual and delicious recipe for cottage cheese Easter - Three chocolates. This Easter will be the decoration of the festive table. It will not leave anyone indifferent, it looks so attractive and appetizing. Compliments to the hostess from the guests are guaranteed!

For cooking we need:

• Homemade cottage cheese - 500 gr.
• Cream 20% fat - 200 ml.
• Butter - 100 gr.
• eggs - 3 pcs.
• sugar - 150 gr.
• dark chocolate - 50 gr.
• milk chocolate - 50 gr.
• coconut flakes - 2 tbsp. spoons.
• Nuts - 70 gr.

Cooking:

1. Rub the cottage cheese through a sieve or beat with a blender. Mix cottage cheese with softened butter at room temperature.

2. Mix the eggs with sugar, vanilla, cream and combine with the curd mass.

3. We put it all on a very small fire and constantly stir until the first bubbles appear. As soon as the first bubbles appear, remove from heat. It is not necessary to boil the mass, because the curd will curdle.

4. Divide the curd mixture into 3 equal parts. Melt milk chocolate and black chocolate separately in a microwave or in a water bath.

In the first part of the curd mass, add coconut flakes. In the second part, add dark chocolate. In the third part add milk chocolate. Mix each portion and add nuts to taste.

5. Cool the curd mass and proceed to laying it out in a mold. To do this, we cover the form with wet gauze. Lay out the gauze evenly so that extra folds do not print on Easter.

6. Spread the curd mass in layers. First the white part with coconut flakes, then the milk chocolate part and the last layer with dark chocolate. Gently cover the top with gauze and put a cardboard the size of a mold on top of the gauze. We put oppression on top of the cardboard and put it in the refrigerator for about a day. During this time, excess whey will drain from Easter, it must be drained periodically.

7. A day later, from Easter, we remove the oppression and turn it over onto a dish. Carefully remove the form and gauze. For beauty, you can pour melted chocolate on top and put nuts.

Bon appetit and happy holidays!

Coconut Curd Easter

We offer to cook this delicious coconut-curd Easter, to please yourself and your loved ones with it. It will be appreciated by the sweet tooth with exquisite taste. Delightful aroma of coconut, cottage cheese, chocolate icing - a heavenly delight.

For cooking we need:

• Fat cottage cheese - 500 gr.
• Butter - 50 gr.
• Coconut oil (organic, with the smell of coconut) - 50 gr. If there is no coconut oil, you can put another 50 grams of butter.
• Sugar - 100 gr.
• Cream (20-33%) or sour cream - 200 ml.
• Yolks - 3 pcs.
• Coconut flakes - 100 gr.

Chocolate glaze:

• Milk chocolate - 100 gr.
• Cream - 80 ml.

1. Grind the cottage cheese through a sieve so that grains are not felt in the finished Easter. You can beat the curd with a blender.

2. Add yolks, cream to cottage cheese and mix.

3. Melt butter and coconut oil in a water bath with sugar. We combine the butter-sugar mass with the curd-yolk mass and put it in a water bath to brew.

Constantly stir the mass until it becomes more liquid and when the first bubbles appear on the surface, immediately remove from heat so that the curd does not curdle.

Important: Remove the curd mass from the heat when the first bubble appears so that it does not curl.

4. Cool the curd mass by placing the pan in a bowl of ice.

5. Add salt, vanilla and coconut, mix.

6. If you haven't bought a special baking dish, make your own. With a hot knitting needle, we pierce holes in the existing plastic mold along the bottom and around the perimeter.

7. We cover the form with wet gauze. Under the form with Easter we put a plate into which the whey will flow.

Important: To make it easy to get the cottage cheese Easter, we cover the form with wet gauze in 2 layers.

8. We put a press on the curd mass and send it to the refrigerator overnight.

9. We take out Easter, turn it over, free it from gauze and decorate with chocolate icing.

Enjoy the delicate fragrant Easter!

Recipe without eggs on gelatin

A very unusual two-layer Easter recipe for exclusive lovers. Easter will be beautiful and delicious! The recipe does not contain eggs, it is suitable for those who are allergic to them. The recipe contains gelatin. This recipe takes a little fiddling, but it's worth it! You can use any berries, such as blueberries, currants or cherries.

For cooking we need:

• Gelatin - 40 gr.

Bottom layer:

• Cottage cheese - 200 gr.
• Sour cream - 300 gr.
• Cherry - 100 gr.
• Sugar - 120 gr.

Upper layer:

• Cream 20% - 300 gr.
• Sugar - 80 gr.
• Vanilla extract or vanillin.

1. Pour gelatin with cold water and leave to swell.

2. Cooking the top creamy-vanilla layer of Easter. To do this, pour the cream into a saucepan and add sugar and vanilla extract.

3. Put the cream on a slow fire, stirring constantly, bring the sugar to dissolve, but do not let it boil.

4. After dissolving the sugar, remove the pan from the heat and after a minute add 1/3 of the swollen gelatin to this pan. Stir well until gelatin dissolves.

It is very important that the gelatin does not overheat, otherwise it will lose its properties.

5. Our creamy vanilla mass is ready and we can pour it into the prepared form. To give originality to Easter, we tilt the form and fix it at an angle, pour the mass into an inclined form and send the refrigerator for 2 hours until completely solidified.

6. Cooking the bottom layer. To do this, add sour cream, pitted cherries and sugar to the cottage cheese. Mix well and beat with a blender. The mass becomes liquid and pink.

7. Add the remaining gelatin to this mass. Pour the curd-cherry mass into a saucepan with a thick bottom, put on a slow fire, stirring well and not bringing to a boil, dissolve the gelatin.

8. Cool the curd-cherry mass a little. We take out the frozen white mass from the refrigerator, pour the pink mass on top of it with a second layer and send it to the refrigerator overnight.

9. To get Easter out of the mold, we dip the mold for 2 seconds in hot water.

10. We turn Easter on a beautiful plate, decorate with some decor as desired.

Bon appetit!

I repeated the classic old Russian recipe for Easter "Tsarskoy" tested for centuries, adding an author's touch in the form of wild berries and Turkish delight.

“Cooking Easter is a tribute to one of the most important Orthodox Christian holidays, so everything must be real: a lot of high-quality fatty foods and careful execution of the recipe. Do not be too lazy to wipe the cottage cheese twice, beat all the ingredients separately, and mix in strict sequence, ” That's what our pastry chef said.

According to tradition, it is necessary to cook Easter - a ritual festive meal - on the eve of the holiday, on Maundy Thursday or Friday in Holy Week. From a culinary point of view, this is also correct. Curd paste, placed in a special detachable pastry mold, just has time to ripen and get rid of excess whey liquid.

BY THE WAY: the very shape of the beanbag - in the form of a tetrahedral pyramid - personifies Golgotha, the hill in Jerusalem, where Jesus Christ was crucified.

Treat the choice of the main component of Easter, cottage cheese, with all responsibility. Cottage cheese should be fatty, not too sour, not grainy and even a little dry.

Easters are raw and custard (warmed). In composition, they are similar, different in the way of preparation. Our Easter is raw. And since cottage cheese is a perishable product, it is necessary to store the finished Easter in the refrigerator (temperature storage conditions from 4 to -2°С) no more than 72 hours.

It’s good to add raisins to custard Easter, but raw raisins can turn sour faster from it.

Watch the video master class - Easter "Royal" from Alexander Seleznev!

EASTER RECIPE "Royal"

Ingredients:

1 kg fat cottage cheese
200 g butter
200 g powdered sugar
200 g cream 33-35%
3 yolks
1 teaspoon vanilla sugar
2 tbsp. tablespoons wild berry jam
100 g Turkish Delight
50 g chopped almonds
a little grated nutmeg

How to cook Easter "Royal":

Rub the cottage cheese twice through a sieve. Beat the yolks in a water bath until light foam, knead into the cottage cheese.

Sift the powdered sugar, add softened butter and beat until white. Instead of powder, you can use condensed milk (butter cream preparation technology: gradual addition during whipping).

Whip cream until stiff. In cottage cheese with yolks, add a teaspoon of vanilla sugar and nutmeg chips.

Combine cottage cheese-egg mixture with sugar-butter and knead thoroughly again. Add wild berry jam, Turkish delight and roasted almonds crushed into large crumbs.

Lightly mix, no longer rubbing, so that all the additives are evenly distributed in the curd mass.

Add whipped cream and mix very gently again. Fold gauze in four layers, soak in cold water, wring out and line the bean bag.

Fill the pasta box with curd mass. Above - a small oppression. Send Easter in the refrigerator for 2-3 nights.

Remove the finished Easter from the mold. Putting it on a plate, decorate Easter with candied fruits and serve at the table for a festive Sunday lunch!

BY THE WAY: why Turkish Delight? “It is he who will give our Easter a delicate viscous texture, you will come across Turkish delight - bursting in your mouth and stretching a little,” Alexander Seleznev explained.

This festive dish is very simple to make, but it turns out very tasty. The main component of cottage cheese Easter is, of course, cottage cheese, eggs, sour cream or cream, butter are added to it. Cottage cheese Easter can be, or maybe baked in the oven. It can also be cooked raw. Dried fruits, vanilla, chocolate are added to this festive dish ... Do you already feel how beautiful and tasty it will be?

If you do not want raw eggs in the dish, choose custard Easter recipes in the oven or recipes with boiled yolks. There are recipes without eggs at all, for example, with gelatin. All this you will find below in the article.

The shelf life of this dish is not very long, so do not make it too early. Raw Easter keeps in the refrigerator for a couple of days, so they are made small. Custard keeps in the refrigerator for up to five days.

To prepare cottage cheese Easter, it is convenient to use special forms - pastors, they are easy to buy in the online store. They look something like this:

Order the form in advance, because just before the holiday they may no longer be available. The tradition of making cottage cheese Easter is becoming more and more popular every year.

If nothing suitable was found at hand, you can make holes in any plastic form with a red-hot knitting needle.

This is a classic raw cottage cheese Easter recipe. If you creatively approach its preparation, you will get such a wonderful, striped yummy.

Cottage cheese Easter is a festive dish, but it can be attributed to simply tasty and healthy food, and cooked as a dessert for your family just like that, without a holiday. Nobody forbids. 🙂

• Cottage cheese 9% - 600 gr.
• Cream 35-40% - 500 ml.
• Butter - 100 gr.
• Dark chocolate - 2 bars
• Powdered sugar - 120 gr.
• Raisins, dried fruits, candied fruits, nuts - 100 gr.
• Zest of half a lemon

1. Pour a quarter of a portion of cream (about 125 grams) into a separate bowl, add all the chocolate there. Melt the chocolate in a water bath over low heat, stirring constantly.

2. Chop candied fruits and nuts. There should be about a glass of candied fruit in total.

3. Grind the cottage cheese through a sieve or beat with a blender. Add soft butter at room temperature and powdered sugar to the cottage cheese. We divide the finished cottage cheese into two equal parts.

Cottage cheese is ground through a sieve or whipped in a blender so that grains are not felt in it. Then Easter will be soft and uniform.

4. Beat the remaining cream with a mixer in a separate bowl until thick foam. Divide the whipped cream equally between the two parts of the curd mass.

5. Let the chocolate cool down a bit so that the curd does not curdle from contact with it and pour all the melted chocolate into one half of the curd mass.

6. Beat the light and dark halves of the curd mass separately with a mixer.

7. Add candied fruits and nuts to the finished curd mass. Half portion in white mass, half in chocolate.

8. Add lemon zest to the light part of the mass, you can grate it with a grater.

9. We put our pastry dessert in a form for Easter or any container with holes, for example, a colander. To do this, line the form with wet gauze in 2 layers. Put a part of the white layer on the cheesecloth, tamp it down and put the dark layer on top.

Then again white and dark. We put a press on top and leave it in the refrigerator until morning. Place a plate under the colander, excess whey will flow into it. Pour out the serum periodically.

10. We take out the cottage cheese Easter from the mold, free it from gauze, decorate with decorative elements.

Happy holidays and bon appetit!

Recipe for raw Easter from cottage cheese with boiled eggs

Raw cottage cheese Easter with boiled yolks for those who, like me, do not trust raw eggs. Suddenly there is something ...) A very simple holiday recipe. It is better to choose high-quality homemade fatty cottage cheese for this dish, because in raw recipes it does not undergo heat treatment. For those who love the smell of cinnamon, cardamom - you can add these spices for smell. You can also add lemon or orange zest.

Raw Easter is not stored for a long time, make it of such a size that you have time to eat it quickly, because there will be many other delicious dishes on the festive table.

For cooking we need:

• Fat cottage cheese - 500 gr.
• Butter - 200 gr.
• Sour cream 21% - 200 gr.
• Boiled yolks - 3 pcs.
• Powdered sugar - 150 gr.
• Salt - 0.5 teaspoon
• Vanilla sugar - 0.5 teaspoon
• Candied fruits - 150 gr.
• Nuts - 100 gr.
• Raisins - 50 gr.
• White chocolate - 40 gr.
• Dark chocolate - 60 gr.

1. Raisins are steamed with boiling water for 20 minutes and then washed.

2. Grind the boiled yolks through a sieve. You can grind them with a blender.

3. Add salt, vanilla, sour cream, powdered sugar, passed through a sieve to the yolks and mix all the ingredients.

4. Rub the cooled butter on a coarse grater, add to the yolk-sour cream mass and mix.

5. Beat cottage cheese with a blender or grind through a sieve. We combine the cottage cheese with the yolk-oil mass, add raisins, candied fruits, nuts and mix everything well.

6. We line the form with wet gauze. There must be holes in the form through which excess liquid from the cottage cheese will leave. It can be a special form for Easter or a regular colander or sieve.

It is necessary to cover the form with gauze carefully so that excess folds are not imprinted on the finished product.

7. We spread the curd mass in a mold, level it, close it with gauze. We put a plate under the form from below, and a load on top. We put Easter in the refrigerator for a day.

8. We take it out of the refrigerator, turn it over, free it from gauze, decorate with stencils and get a delicious and elegant cottage cheese Easter.

9. We use confectionery beads for decoration. Sprinkle grated white chocolate on top, grated dark chocolate on the bottom.

Cottage cheese raw Easter with gelatin

This product resembles a cottage cheese dessert. It will turn out not as greasy as in the classic recipe. Thanks to gelatin, Easter keeps its shape perfectly. Children will like it very much, so you can safely make this dessert not only for a holiday. You can use any silicone mold for this recipe.

For cooking we need:

• Cottage cheese 9% - 600 gr.
• Sour cream 20% - 125 gr.
• Butter - 50 gr.
• Powdered sugar - 1 cup
• Cream 12% - 30 gr.
• Gelatin - 20 gr.
• Vanilla
• Candied fruit to taste

1. Pour gelatin with water, mix and set aside to swell.

2. Grind cottage cheese through a sieve to give tenderness and friability. You can beat the cottage cheese with a blender until smooth.

3. Add sour cream, powdered sugar, salt, cream, butter, vanilla to the cottage cheese and mix everything well manually or automatically.

4. Gelatin is completely dissolved in a small amount of water and poured into the curd mass, mix. Add candied fruit.

5. We spread the curd-candied mixture in a prepared and covered with wet gauze form. Since the mass with gelatin, the liquid will not stand out from the curd, just send it to solidify in the refrigerator for 2 hours.

6. We take it out of the refrigerator, free it from the mold and see a bright, beautiful Easter that perfectly holds its shape.

Hint: instead of candied fruits, you can use cooked jelly, cut into any size and shape.

Recipe for cooking with poppy seed filling

Curd Easter with a surprise! Another extraordinary approach to a festive Easter dish. This is not only an unusual serving, but also a very tasty addition. Inside it will be a filling of poppy seeds, raisins, nuts.

And just for poppy lovers!

For cooking we need:

• Cottage cheese - 600 gr.
• Cream - 100 gr.
• Milk - 250 ml.
• Sugar - 300 gr.
• Poppy - 100 gr.
• Gelatin - 1 tablespoon
• Walnuts - 50 gr.
• Raisins - 50 gr.
• Vanilla sugar - 10 gr.
• Water - 1/2 cup.
• easter shape
• Gauze

1. Pour gelatin with cold water, mix and let it brew for 15 minutes.

2. Scald raisins with boiling water for a couple of minutes, then rinse and dry. When it later combines with wet poppy, it will swell a little more.

3. Poppy grind in a coffee grinder.

4. Pour the ground poppy seeds into a separate container, pour milk, add half a serving of sugar and put on a small fire for 15 minutes. During this time, the milk should almost evaporate and soak into the poppy.

5. We put the swollen gelatin in a water bath on a very small fire so that it dissolves. In no case do not boil gelatin, otherwise it will lose its properties.

6. In a separate large bowl, spread the cream, the remaining sugar, vanilla. Add cottage cheese, gelatin to the same bowl and quickly beat well with a blender. You should get an absolutely homogeneous creamy mass, so that there are no grains left in the curd.

7. Combine hot poppy with raisins. Dry the nuts, grind and add to the cooled poppy seeds with raisins.

8. Line the prepared form for Easter with wet gauze in 2 layers. We spread the curd mass in the mold to half and make a recess inside the curd to put the poppy seed filling inside the curd mass. Top with cottage cheese and close with gauze.

9. We put oppression on Easter. Whey will come out of the curd mass, so we place the mold on a plate and send it to the refrigerator for the whole night.

10. We take out Easter, free from the form and gauze.

We meet guests, cut and enjoy the curd-poppy flavor.

Diet cottage cheese Easter according to the Dukan diet

Dedicated to everyone who is on a diet! 🙂

Bon appetit!

That's it, the best recipes at your fingertips. Do not forget to congratulate friends and relatives on the Bright Resurrection of Christ,