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.

Summary

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

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Instructions

1. Grind the yolks with sugar.
2. Mix the crushed yolks with cottage cheese.
3. Add all other ingredients, incl. sifted flour, and mix until smooth.
4. Place the curd mass in a greased large dish or in several small tins.
5. 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.
6. 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).