Royal Easter
by Editorial Staff
It was not for nothing that Tsar’s Easter was called that, this truly royal treat will be a real decoration of your festive table. The Tsar’s Easter recipe is simple to prepare, but it will require the freshest and highest quality products. And, of course, Easter custard takes effort. So, Easter cottage cheese royal custard …
Ingredients
- Curd – 1 kg
- Eggs – 5 pcs.
- Butter (soft) – 200 g
- Fresh sour cream (not sour) – 400 g
- Sugar – 400-800 g (to taste)
- Raisins – 100 g (to taste)
- Vanilla – on the tip of a knife (to taste)
- Cinnamon – 0.25 teaspoon (to taste)
- Walnuts (or almonds) – 100 g (to taste)
Directions
- Rub 1 kg of fresh cottage cheese through a sieve (or pass through a meat grinder).
- Rinse the raisins in warm water and dry.
- Finely grind the nuts with a knife.
- Mix cottage cheese with 5 raw eggs, 200 g of soft butter, 400 g of fresh non-acidic sour cream.
- Mix everything well.
- Put everything in a saucepan with a heavy bottom, put on medium heat, stirring constantly with a wooden spatula, so as not to burn.
- When the mass comes to a boil, that is, at least one bubble appears on the surface, remove from heat, put on ice and stir until it cools. After that, put granulated sugar into the mass (if possible, fine, in an amount from 400 to 800 g – to taste).
- Add raisins, some vanilla, cinnamon, chopped walnuts (or crushed peeled almonds). Stir everything thoroughly.
- Assemble a mold for Easter.
- Wet and wring out a linen napkin. Lay out the paste box with a linen napkin, preferably without folds.
- Put the prepared curd mass in a pasochny.
- Cover with a napkin, put under a press. Place in the refrigerator for a day.
- Decorate the finished royal Easter with candied fruits, raisins and nuts.
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