Cottage cheese Easter cake, boiled
Description
The dish is prepared without unnecessary complications. Does your festive Easter table often lack paskha — a delicious, delicate, and quite caloric cottage cheese dessert? Don't know how to make it? Let's fill this gap in your culinary knowledge and learn how to prepare tasty paskha. This simple recipe explains in detail how to do it. The finished dessert can be served at the table.
Instructions
- 1
Step 1
Use full-fat, non-watery cottage cheese. Pass it through a sieve or grind it through a meat grinder with a fine plate.
- 2
Step 2
Beat the yolks first without sugar, then gradually add 1-2 tablespoons of sugar at a time, beating until the sugar dissolves. Then add sour cream and beat for another minute or minute and a half.
- 3
Step 3
Add the sieved cottage cheese and soft butter to the resulting mixture and stir. Then place the container with the future paskha into a saucepan with water and set it on the stove. Over low heat, constantly stirring, bring the mixture to a boil — then immediately remove it from the heat. This process will take up to 30 minutes.
- 4
Step 4
Immediately place the container with the mixture into a bowl of cold water and continue stirring to help the cheese mass cool down faster and more evenly. Replace the water with cold water as it warms up.
- 5
Step 5
When the mixture has cooled to room temperature, add the washed and dried raisins, chopped roasted nuts, and orange zest. Mix well.
- 6
Step 6
Now you need to place the mixture into a detachable Easter mold. If you don't have one, you can use a colander, a new flowerpot with holes in the bottom, or make your own mold. Place a deep bowl under the mold or colander to catch the draining liquid. Line the mold with a damp cheesecloth folded in two layers, then add the cottage cheese mixture. Smooth and press it down firmly. Cover the edges of the mixture with the cheesecloth, place a flat plate on top, and put a weight on the plate. Refrigerate the paskha for about 16–20 hours.