Red Easter cake
Description
The recipe won't take much time. So, I'll tell you. Serve chilled.
Instructions
- 1
Step 1
Prepare the ingredients. Frozen cherries do not need to be thawed.
- 2
Step 2
Remove the pits from the cherries.
- 3
Step 3
Place all ingredients into the food processor bowl. Turn on the machine for a few minutes until a smooth, thick mixture forms. The butter should be at room temperature; take it out of the refrigerator about 30–40 minutes before starting, but do not heat it!
- 4
Step 4
Done! It is desirable that all the cottage cheese lumps are broken up; if the mixture is not homogeneous, turn on the machine again for a couple of minutes.
- 5
Step 5
Assemble the Easter mold; it easily snaps together on all sides. Line it with clean, dry cheesecloth (I folded it in two layers). Place it upside down into a deep plate to collect the liquid and excess moisture that will drain out during the process. Fill it with the cottage cheese mixture.
- 6
Step 6
Cover with gauze, place a small plate on top and a weight (I used a heavy cup filled with water), then put the paska in the refrigerator for 12 hours. Periodically check the plate and drain off any liquid.
- 7
Step 7
Take the ready-made Easter cake out of the refrigerator, cover it with a plate, and quickly flip it over. The mold will come off easily. Carefully remove the gauze and decorate with cherries and sprinkles.