Pink Easter cake with cherries
Description
The recipe won't take much time. So, I'll tell you. Serve chilled.
Instructions
- 1
Step 1
1. Prepare the ingredients.
- 2
Step 2
2. You don't need to thaw frozen cherries. Remove the pits. Don't worry about the juice—it will be released under pressure.
- 3
Step 3
3. Place all ingredients into the food processor bowl. Turn on the machine for a few minutes until a smooth, thick mixture forms. The butter should be at room temperature—take it out of the refrigerator about 30–40 minutes before starting, but do not heat it!
- 4
Step 4
4. Done! Make sure all the cottage cheese lumps are broken up; if the mixture is not smooth, turn the machine on again for a couple of minutes.
- 5
Step 5
5. Assemble the Easter mold; it easily snaps together on all sides. Line it with clean, dry gauze (I folded it in two layers). Place it upside down into a deep plate, where the liquid and excess moisture will drain during the process. Fill it with the cottage cheese mixture.
- 6
Step 6
6. Cover with gauze, place a small plate on top and add a weight (I used a heavy cup filled with water). Put the paska in the refrigerator for 12 hours. Periodically check the plate and drain off any liquid.
- 7
Step 7
7. Remove the ready-made Easter cake from the refrigerator, cover it with a plate, and quickly flip it over. The mold will come off easily. Carefully remove the gauze and decorate with cherries and sprinkles.
- 8
Step 8
8. Pink Easter with cherries is ready! Wishing you joyful holidays!