Creamy Easter dessert

Description

Butter cream paskha is made from cream, cottage cheese, and eggs. I usually use low-fat cream, although you can use 20% fat cream as well. The paskha should be left to marinate in the refrigerator for 12 hours.

Instructions

1. 1

   Step 1

   Take the butter out of the refrigerator in advance; we need soft butter.

2. 2

   Step 2

   Pass the cottage cheese through a sieve.

3. 3

   Step 3

   Mix the cottage cheese with softened butter. You can beat it with a mixer, then there's no need to sieve the cottage cheese. The mixer will break up all the lumps.

4. 4

   Step 4

   Beat the eggs into a saucepan, then mix with sugar using a mixer directly in the saucepan.

5. 5

   Step 5

   Add the cream and vanilla to the same mixture.

6. 6

   Step 6

   Beat once more or mix.

7. 7

   Step 7

   Place the pot over medium heat and bring to a boil. Stir constantly. Cook for 5 minutes, then remove from heat and let cool.

8. 8

   Step 8

   Mix the cooked mixture with cottage cheese, stir well.

9. 9

   Step 9

   If desired, add candied fruits, raisins, or chopped nuts to the Easter dough, and mix again.

10. 10

    Step 10

    Line a clean flowerpot, a small bucket, or a mold with several layers of cheesecloth. The specified amount of ingredients will yield two Easter cakes.

11. 11

    Step 11

    Place the dough in the prepared container.

12. 12

    Step 12

    Fold the edges of the cheesecloth toward the center, press the paska with something flat, and refrigerate for 11–12 hours.

13. 13

    Step 13

    After the specified time has elapsed, turn the Easter cake onto a plate. Decorate and serve!