Easter cake with white chocolate glaze
Description
The dish is prepared without unnecessary complications. So, here's how: the ready dessert can be served at the table.
Instructions
- 1
Step 1
1. Prepare the ingredients, take the butter out of the refrigerator in advance so it reaches room temperature. Whip the cream; you'll need all 2-3 tablespoons. Let's begin.
- 2
Step 2
2. Place the cottage cheese, cream, butter, sugar or powdered sugar, and vanilla sugar into the food processor bowl. Turn on the mixer for a few minutes until the mixture becomes smooth and homogeneous.
- 3
Step 3
3. Pour boiling water over the raisins and let them soak for a couple of minutes to disinfect and soften. Then drain them in a sieve to remove all the liquid.
- 4
Step 4
4. Grate half of the white chocolate on a fine grater, reserve the other half for glaze.
- 5
Step 5
5. Add raisins and chocolate to the cottage cheese mixture, mix well.
- 6
Step 6
6. Line the mold with gauze (it's better to fold it in half), turn it upside down, and place it in a deep plate. Fill with the cottage cheese mixture.
- 7
Step 7
7. Cover with gauze, place a weight on top (a small plate with a cup or jar filled with water on top). Refrigerate for 10-12 hours.
- 8
Step 8
8. After 10 hours, you can drain the liquid. Turn the paskha onto a small plate, remove the mold, and very carefully take off the cheesecloth. Melt the white chocolate.
- 9
Step 9
9. Drizzle the chocolate over the paskha, and if desired, decorate with berries, sprinkles, marzipan flowers, etc. Serve before the chocolate hardens.
- 10
Step 10
10. Happy Easter!