Imperial Easter.


1.2 kg of cottage cheese
250 g butter
10 egg yolks
150 g of powdered sugar
100 g of roasted cashew nuts
100g peeled roasted almonds
100 g of candied orange peels
100 g dried pears
100 g of dried apricots
60 g of dark and light small raisins
120-150 ml of rum
2 tbsp. l. vanilla sugar

Recipe for Easter:

Chop nuts, slices of different sizes. Cut small cubes of the same candied fruit, dried pears and apricots. Place all these and all other dried fruits and nuts in a plastic container, pour rum and leave a minimum of 24 hours may be 72 hours.

Press the curd under heavy pressure, put it in the laid dishtowel colander for at least 4 hours. Then wipe the curd through a fine sieve.

Butter and egg yolks, bring to room temperature. Mixer whisk butter with vanilla sugar until fluffy. Separately, whisk the egg yolks with sugar until white.

Connect the cheese with the yolks, then with whipped butter, continuing to whisk mixer. Massa should get a very air. Add it nuts and dried fruits (without liquid, if it remains) and mix with a spatula.

Form for Easter Cover the soaked in brandy with gauze, put cottage cheese layers, cover the top edges of the cheesecloth hanging down and put in the fridge for 48 hours. Before serving, turn the passover on the dish, remove the gauze, decorate Easter on your own.

Happy Easter! 

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