One of the traditional Russian dishes on Sunday is Easter - a mass of cottage cheese in the form of a stripped-down pyramid. For its preparation, a beekeeper is usually used - a wooden collapsible form, with a carved image of a cross, the letters "ХВ", as well as flowers, grains and other symbols.
Pick your recipe
For the dish you need to use the best quality cottage cheese. Put it under oppression to get rid of unnecessary serum, then sift through a sieve several times. Cottage cheese is saturated with air and acquires the state necessary for the dish.
Easter is prepared in many ways: hot or cold, it can be raw, custard or boiled.
Products needed for boiled Easter:
- cottage cheese - 2 kilograms;
- eggs - 10 pieces;
- butter - 400 grams;
- sour cream - 800 grams;
- sugar - 600 - 700 grams;
- peeled almonds - 100 grams;
- raisins - 100 grams;
- vanillin.
Cooking easter
You need to take mashed cottage cheese and butter, mix by hand and pour sour cream, then lay eggs. Put the resulting mixture on fire and let it boil, stirring continuously. Do not roll the cottage cheese through a meat grinder, it becomes viscous and is not suitable for a dish.
Remove the pan with the mass from the heat and, while continuing to stir, cool. Sort the raisins and rinse thoroughly, dry, chop nuts. Almonds will be well cleared if you pour boiling water on it and leave for 20 - 30 minutes. Grind candied orange, grate the lemon peel. When the mixture has cooled, put raisins, peeled almonds in it, add sugar and a little vanillin (you can also use vanilla or vanilla sugar).
Take a beekeeper or any other form and cover with wet gauze. Put the mass in it, crush it with a small load and put it in the refrigerator for 24 hours.