Monastery Easter bread
Description
The dish is prepared without unnecessary complications. By tradition, on Easter Sunday, the very first thing everyone in the family must try is the cheese paska. Breakfast begins with this dessert, so be sure to prepare it on Saturday evening in advance and don't forget to decorate it. You can add raisins, nuts, or poppy seeds to the paska. The finished dessert can be served at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Calculate their quantities based on the size of the Easter preparation.
- 2
Step 2
Sift cottage cheese of any fat content through a sieve. If it's too dry, mix in sour cream of any fat content. Scald the lemon with boiling water, cut it in half. Grate the zest from one half and squeeze the juice.
- 3
Step 3
Peel the boiled eggs, rinse them in water, and separate the whites from the yolks. Use the whites for preparing another dish, and grate the yolks into a bowl with the cottage cheese.
- 4
Step 4
Add granulated sugar. Optionally, you can also add vanilla sugar.
- 5
Step 5
Freeze the butter in advance and grate it on a grater into a container with the remaining ingredients.
- 6
Step 6
Thoroughly mix all ingredients in a container.
- 7
Step 7
Line the mold with a double layer of gauze or a thin cotton towel. Place the sweet mixture into the mold, pressing it down firmly to avoid any air pockets.
- 8
Step 8
Cover the edges with the fabric and place a weight on top. Put the cottage cheese paskha in the refrigerator overnight.
- 9
Step 9
In the morning, carefully unfold the edges of the cheesecloth, cover the mold with a plate, and flip it over so the plate ends up on the bottom. Gently pull the fabric edges to release the paskha from the mold. Remove the cloth and decorate the dessert to taste, for example, with candied fruits. Serve chilled.