Baked Easter
by Editorial Staff
I wanted to find some tricky and unpretentious Easter recipe for Easter, and now – this cottage cheese Easter flew away with a bang! But due to the lack of a large firm, I did it in muffin tins.
Ingredients
- Cottage cheese – 800 g
- Yolks – 6 pcs.
- Sour cream – 1 glass
- Sugar – 1 glass (or to taste)
- Ground cinnamon – 2 teaspoon
- Chopped zest (lemon or orange) – 4-8 teaspoon (to taste)
- Raisins (optional, I do not put) – 0.5-1 glass
- Baking powder – 1 teaspoon or soda – 0.5 teaspoon and vinegar – 0.5 teaspoon
- Flour – 4-5 tbsp
- Butter – for greasing the mold
Directions
- Grind the yolks with sugar.
- Mix the crushed yolks with cottage cheese.
- Add all other ingredients, incl. sifted flour, and mix until smooth.
- Place the curd mass in a greased large dish or in several small tins.
- Bake in a preheated oven at 150-160 degrees until golden brown. The curd casserole will not cook quickly in the oven at a low temperature but do not increase the temperature.
- The cooled baked cottage cheese Easter can be greased with whipped protein and powdered sugar (I don’t like it, I didn’t smear it).
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