Easter cake made with custard cream
Description
The dish is prepared without unnecessary complications. I suggest an amazing and very unusual recipe for making Easter paskha with custard cream. This cream can also be used for kulich — the result will be just as surprising and delightful. There are countless paskha recipes, and this one is among the best. The custard cream will give the paskha exceptional tenderness and elasticity. The finished dessert can be served right away.
Instructions
- 1
Step 1
1. This recipe is interesting because the cream is cooked separately and then mixed with the cottage cheese. I used homemade cottage cheese of medium fat content. If it's too watery, you can place it in cheesecloth under a weight for one hour to drain excess liquid.
- 2
Step 2
2. The cottage cheese should be passed through a sieve.
- 3
Step 3
3. The cream should be free of sugar granules and have a smooth, uniform consistency. For this reason, powdered sugar is beaten together with softened butter (you can substitute the butter with heavy cream). Beat until light and fluffy, then place over a water bath and cook for about 7 minutes.
- 4
Step 4
4. Mix the resulting cream with the cottage cheese, add vanilla sugar.
- 5
Step 5
5. Add thick sour cream or cream and continue whipping.
- 6
Step 6
6. Add the nuts, candied fruits, and raisins (raisins should be soaked in cold water for 20 minutes beforehand). Mix with a wooden or plastic spatula.
- 7
Step 7
7. Place on cheesecloth in an Easter mold.
- 8
Step 8
8. Now cover the mold with gauze and place it under pressure in the refrigerator.
- 9
Step 9
9. I usually do this overnight. In the morning, carefully remove the mold and the gauze, and the Easter cream dessert is ready.
- 10
Step 10
10. Decorate it as you wish. You can add not only custard cream to this Easter cake, but also condensed milk, whipped cream, pure butter, etc.