Cottage cheese Easter cake in the oven
Description
The baking is simple and quick. Just like Easter bread, cottage cheese paskha is an essential part of the joyful holiday. It's very easy and effortless to prepare, and the result is a tender, airy, and delicious paskha. I never used to bake cottage cheese paskha before, but I have nephews who aren't too fond of eating raw cottage cheese and eggs. After trying this oven-baked version just once, I now make this famous dish only this way. I'll now explain in detail how to make cottage cheese paskha in the oven—just pay attention. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Fresh cottage cheese needs to be sieved—I did it through a sieve, and the cottage cheese will turn out very tender and airy. You can also use a blender.
- 2
Step 2
Add semolina and soft butter to the cottage cheese. Mash well with a fork, then add dried fruits and chocolate broken into small pieces.
- 3
Step 3
I separated the yolks from the egg whites and whipped them with sugar using a mixer until fluffy. Add the yolks to the cottage cheese mixture. Mix well.
- 4
Step 4
We also beat the egg whites with a mixer until thick foam forms, then carefully add them to the cottage cheese and mix everything thoroughly again.
- 5
Step 5
Grease the baking pan with butter and lightly sprinkle with semolina. Place the dough in the pan so that it occupies slightly more than half of the pan. Put it in the preheated oven. Bake at 150-180 degrees Celsius for 1 to 1.25 hours.
- 6
Step 6
The top should be golden brown; if the center is not runny, the paskha is ready. Let it cool in the oven, then remove it. Decorate to your taste: with icing made from egg whites and colored sprinkles. Or skip the decoration altogether.