A popular belief is connected with Easter: if it was a success, then it was believed that everything would be safe in the house. From time immemorial, the housewives did not spare the best products for her preparation. And the secrets of Easter cooking were passed down from generation to generation.
Pick your recipe
To prepare Easter with boiled yolks you will need: 1200 g of cottage cheese, 400 g of butter, 4 cups of thick cream, 15 yolks cooked in steep, sugar and vanilla to taste.
You need to rub the whole cottage cheese through a sieve, add the egg yolks grated on a fine grater to it and add melted butter to this mixture. The resulting mass must be well ground to a homogeneous consistency, and then pour cream into it, without ceasing to grind. Put the finished dough into the mold and put it under the press until all excess moisture has drained.
Keep ready Easter should be in a cool place, and before use lay out on a plate and decorate with glaze.
Secrets of making a good easter
Before cooking, excess moisture should be removed from the curd, this can be done by putting it under the press.
The squeezed cottage cheese should be wiped through a sieve, and not crushed in a meat grinder or mixer. So the cottage cheese will turn out more airy and tender.
Also, the use of powdered sugar instead of sugar will add dough to the dough, and besides, the sweetness of the resulting Easter will be uniform.
Cream should be used at least 25-30% fat.
The Easter mold must be lined with slightly damp gauze for convenience.