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Royal Easter Cake
Prepared based on cottage cheese and rich cream, royal Easter cake is considered a symbol of prosperity and abundance in the family. The prepared mass is heated over the fire, then cooled and pressed.
Time to prepare: 30 hours.
Caloric value: 274 kcal per 100 grams of the dish.
Mold volume: 800 ml.
Ingredients
Show ingredients
- fat cottage cheese (at least 9%) - 650 g;
- egg yolks - 3 pcs;
- granulated sugar - 100 g;
- butter 82% - 100 g;
- raisins - 100 g;
- cream 33% - 100 ml;
- vanillin - packet.
Preparation
- Prepare the necessary ingredients. You can optionally mix raisins with candied fruits or nuts. Cut the butter into small cubes so that it softens faster. The rich cream should be very cold.
- You can make a mold for the Easter cake yourself from a food bucket, making holes for the whey to drain.
- Separate the yolks from the eggs.
- To obtain a tender mass from the cottage cheese, it needs to be rubbed through a sieve or blended with an immersion blender. It is easiest to do this in a grinder with round blades. Add the yolks to the cottage cheese.
- Add sugar and vanillin here as well.
- And the soft butter.
- Blend everything until paste-like consistency.
- Transfer the mass to a pot with a thick bottom.
- Place it over medium heat and start heating while constantly stirring.
- During heating, the cottage cheese mass will become liquid. It should not be boiled, but only brought to the first bubbles.
- Pour cold water into a wide bowl and add ice cubes.
- Transfer the container with the hot mass to the ice water bath. Stirring occasionally, cool it down. Then send it to the refrigerator for a couple of hours or to the freezer for half an hour.
- Soak the raisins in boiling water for 20 minutes.
- Then pat them dry with a paper towel.
- After cooling, the cottage cheese mass will become firmer and thicker.
- It’s already very tasty. But, to make the mixture even more delicate, it’s worth adding cream to it. For this, they need to be whipped with a mixer, starting at a low speed and gradually increasing it until stable peaks form.
- Add the whipped cream to the cottage cheese paste.
- Now it remains to incorporate the raisins into the tender mass and mix everything until smooth with a spatula.
- Place the mold with holes in a deep plate, propping it up with a small object so that the bucket does not stand in the draining whey. Soak the cheesecloth in boiling water for a few minutes, then wring it out and, folding it in 2 layers, line the bottom and sides of the mold.
- Fill the bucket with the cottage cheese mass.
- Carefully smooth the edges of the cheesecloth and place it on top. Cover everything with a smaller lid and place a half-kilogram weight on top. In this form, send the structure to the refrigerator for a day or even 28 hours.
- After this time, the Easter cake will become well compacted. Unfold the edges of the cheesecloth and turn the mold onto another plate. Remove the cheesecloth.
- The royal Easter cake is decorated with nuts, dried fruits, or candied fruits. The cottage cheese Easter cake can be stored for 2-3 days in the refrigerator.
