Easter cottage cheese dessert without eggs
Description
The dish is prepared without unnecessary complications. You can make cottage cheese paskha in various ways: with eggs or without, simply chilled in the refrigerator or baked in the oven. I like this version because it requires the least effort. The main thing is to thoroughly mix all the ingredients until smooth. Choose a richer cottage cheese for making eggless paskha, and use 25% fat sour cream. The finished dessert can be served at the table.
Instructions
- 1
Step 1
The cottage cheese should be passed through a sieve, especially if it is homemade, fatty, and uneven. The resulting curd mass should be smooth so that the paskha is also beautiful and free of lumps.
- 2
Step 2
Add sugar, vanilla sugar, softened butter, and condensed milk to the cottage cheese. Mix, then add sour cream. The mixture should be smooth. This process is labor-intensive, so you can use a blender.
- 3
Step 3
You can add candied fruits, nuts, raisins, or other dried fruits to the cottage cheese mixture. Mix everything once again. Prepare the mold: line the form with a damp cheesecloth, leaving long enough edges to hang over the sides. Firmly press the mixture into the mold. Then tightly cover it with the overhanging ends of the cheesecloth. Place a weight on top (you can simply use a jar filled with water). By the way, during the chilling process in the refrigerator, some liquid may seep out, so place the mold itself into a bowl.
- 4
Step 4
The eggless cottage cheese paskha will be ready overnight (it might take a little longer) after chilling in the refrigerator. Then carefully turn it over, remove the mold and cheesecloth, and decorate to your liking.
- 5
Step 5
I decorate the finished Easter cake with various confectionery sprinkles and figurines.