The Easter table should be decorated with three dishes: colored eggs, Easter cake, Easter custard, the recipe for which I still have from my grandmother. But the uniform broke, and I never dreamed of doing Easter without it. And here in the video there is such beauty - from a flower pot! Thanks for the tip. This year my table will finally be decorated with Easter custard cheese. According to grandma's recipe, but with your idea.
The Easter custard recipe presented in your catalog made me start cooking. I didn’t even think how easy it could be to create a gastronomic masterpiece. My wife was surprised at my cooking capabilities. Now I will be on duty for such goodies, as my wife and children decided. All my warm wishes are addressed to you. You are a master of your craft. There are few such people, give your warmth to those around you. Peace to your home.
Stunningly interesting video series of custard cottage cheese Easter recipe made by you. Adding sour cream turned the dough into pure tenderness. The flower pot idea solved my problems with the lack of shape. It didn’t stick, I didn’t have to peel it off, as often happens to me. I advise all housewives I know to attend your virtual academy. I often look at the baking section. You taught me how to bake shortbread.
Good afternoon I came across a video of Easter custard cottage cheese recipe from your wonderful website. I’ve never cooked such a delicacy as custard Easter before. Looking at you, I decided to pamper my family. Tasty, original, economical. I thank you souls. I will constantly come in, look at new items, and gain knowledge. I would like to wish you vitality and energy. Continue to delight fans of your talent.
Custard cottage cheese Easter seemed very difficult to prepare to me. The recipe is kind of confusing. But in the video with Grandma Emma, I began to do it step by step: they rub the cottage cheese through a sieve - I rub it, she grinds the mass - and so do I. I was especially afraid that the mixture would burn and spoil so many products. But everything turned out just like in the movies. And the family devoured the new dish faster than the rest of the Easter delicacies.
Custard cottage cheese Easter recipe, which can be found on your website, caught my eye by accident. Previously, I spent hours searching on other portals in the Easter custard sections for recipes, but they didn’t suit me. I liked this one. I did it and liked it. Divine with candied fruits. I have never kneaded dough by pre-heating it. From now on I will do it strictly according to the instructions shown by you. Photos with detailed descriptions helped me complete the task even more. All my friends have already followed my example. We are waiting for new, relevant releases.
About three years ago I mastered baking Easter cakes; I have my own signature recipe, which I share with everyone I know. One day one of them said that what I call Easter is not Easter at all, but Easter cake. And Easter is made from cottage cheese. None of my friends suggested a recipe for cottage cheese Easter to me: there’s no need to mess around, it won’t work anyway, and there’s no shape. It’s good that I didn’t give up and looked at culinary.ru. The good sorceress Grandma Emma found a form for me, showed me the recipe, and taught me how to decorate. My cottage cheese custard Easter was a great success.
Everything on the Easter table is symbolic: Easter cottage cheese in the form of a pyramid is a symbol of the Holy Sepulcher, from which He rose. Therefore, on Easter Sunday there must be Easter custard on the table. Recipes can be different: the most crucial moment is heating over a fire, you must constantly stir and wait for the first bubbles. I learned this from the video. And for the first time my Easter burned on fire. Now I’m waiting for the new Sunday of Christ, Easter custard will definitely be on our table.
A recipe for making cottage cheese Easter is not difficult to find: websites, newspapers, magazines, friends - everyone claims that their recipe is the best. And I believe that even the best recipe is not a guarantee that it will turn out delicious. Personally, I’ve already screwed up three Easters and gave up on this losing cause until I went through the entire cooking process with Grandma Emma on video. She calmly says what needs to be done - and everything works out by itself. This year, my family finally realized that cottage cheese Easter is finger-licking good.
My granddaughter and I were looking for how Easter custard is prepared. The recipe was found on a cooking video. For a long time, my granddaughter memorized how much butter, eggs and sugar she needed for Easter. But all this information flew out of her head. But when the ready-made Easter cottage cheese custard appeared on the table and my granddaughter began to decorate it, I simply gasped: berry to berry, candied fruit to candied fruit, from memory she laid out the same ornament as in the video!
Hello! I would like to thank you for the excellent recipe for making cottage cheese Easter. For the first time in my life I made such a treat yesterday. Inspired by the incredible success of the first batch, I immediately began the second batch for my mother and grandmother. This was our first time trying this type of cake. Unusual, finger licking good. Now this Easter cottage cheese will become the main dish of the festive family table. Health to you and your team.
I found a lot of videos on the Internet about custard-curd Easter. But your site’s Easter cottage cheese recipe inspired me. It turned out amazing. Adding lemon zest gave it an incredible aroma. I will continue to cook according to your recommendations. Thank you.
I express my gratitude to your entire culinary family for founding the site. This is a reference book for beginning chefs. It was easy for me to learn unique wisdom from the advice of my wise, experienced grandmother Emma. I was pleased with the recipe called Easter cottage cheese custard. Quick to prepare, affordable ingredients, amazing taste. Good luck, prosperity, prosperity.
All my relatives are grateful to you for the idea of the cottage cheese Easter custard dessert. My daughter and I spent some useful time in the kitchen. We are glad to see the arrival of a new branded sweet for the bright Easter day. I advised my friends to join the many guests of your resource.
Once, a master I knew gave me a real bean bag: wooden, with crosses and the letters XB on the sides. And I thought that Easter cottage cheese custard, the recipe for which I read in an Orthodox newspaper, would be ready without any problems. No such luck: my Easter fell apart, I cooked it raw, I thought it would be easier. Now I found a cooking video on how Easter cottage cheese custard is prepared: it’s not complicated, I’ll definitely try it this year.
Custard cottage cheese Easter is a must-have dish on the Easter table. The recipe that I want to offer you today is truly royal. Cottage cheese Easter turns out very tasty, tender, beautiful - it will become a real decoration of the sacred holiday. Step-by-step preparation of this dish will help you create a masterpiece that will decorate the table and delight your family, friends, and guests.
Ingredients:
- half a kilo of cottage cheese with high fat content;
- 3 or 4 yolks, depending on the size of the egg;
- 200 grams of sour cream;
- 100 grams of butter;
- 100 grams of sugar;
- 1 teaspoon vanilla sugar;
- raisins to your taste.
In order for the Easter recipe for custard cheese Easter to turn out at the highest level, it is necessary to maintain the proportions correctly. I love dried apricots very much, so my cottage cheese cake recipe contained not only raisins, but also candied fruits.
Cottage cheese Easter. Step by step recipe
- Brew boiling water and pour raisins or dried apricots over it. Let the candied fruits brew for about 20 minutes - this is necessary to swell and make them soft.
- The curd mass must be rubbed through a sieve so that the cake turns out tender, without lumps, and forms a single mass. For these purposes, you can use a blender or meat grinder.
- Next, for royal Easter, we will need three or four yolks: separate them from the whites and add the resulting yellow mixture to the cottage cheese.
- Pour sugar here, add sour cream and vanilla sugar. Mix all ingredients until a homogeneous mass is formed.
- Cut the butter into small pieces and add it to our dough. For best results, it should be at room temperature.
- Turn on the mixer and thoroughly process the resulting curd mixture.
- Take a pan with a thick bottom and pour the mixture into it. Place on low heat and cook, stirring constantly, until bubbles appear. Be sure to make sure that your mixture does not boil over, otherwise everything will go bad.
- Place the pan in a cold water bath. For better effect, you can add ice to the water. Mix the curd dough until it thickens, and then put it in the refrigerator.
- Now let's work with raisins. Drain the water and dry the dried fruits on a waffle towel. Then pour them into the curd dough. To make a delicious and original Easter custard, the royal recipe can be varied by adding nuts or dried apricots. Mix our mixture thoroughly.
- Pour the mixture into a special form, wrap it in gauze, press down so that all the whey drains out. Place in the refrigerator for a day. After the time has passed, the holiday cake is ready.
As you can see, the royal Easter, the recipe for which we reviewed, is easy to prepare and does not require special culinary skills. Your Easter table will be enriched with delicious and incredibly tender Easter cake. You will find recipes for delicious, quick-to-cook and traditional dishes for the Easter table on our website “I Love to Cook”.
EASTER
For Easter you need good quality cottage cheese, it is better to make it yourself. Making cottage cheese at home requires compliance with certain conditions. First of all, you should boil the milk. Then quickly cool the hot milk to a temperature of 32-36° C. It is best to lower the pan with hot milk into another bowl with cold water, preventing water from getting into the milk and changing the water several times.
The cooled milk is fermented by pouring in the starter in a thin stream while stirring. The starter can be ready-made yogurt or sour cream. The fermented milk is stirred with a spoon, the pan is covered with a lid and placed in a warm place to sour (until a clot forms). The finished clot should be quite dense, have smooth edges on the break, a shiny smooth surface, and the whey that separates should be transparent, greenish in color.
To speed up the separation of whey, the curd can be carefully heated to 36 - 38°C, for which the pan with the curd is placed in a bowl of hot water and its upper layers are carefully mixed with a spoon from one wall of the pan to the other. At the same time, pieces of curd from the bottom of the pan rise, and the upper ones fall, which contributes to uniform heating of the mass and better separation of whey. Then the curd is transferred to a sieve covered with gauze or a colander to drain the whey. When the whey separation stops, the curd mass is cooled and pressed. To do this, place a board and a weight on the cottage cheese in gauze. The pressed cottage cheese is cooled.
Before preparing Easter, store-bought cottage cheese should also be placed under pressure to remove excess moisture. Then rub through a sieve twice.
To prepare Easter, you need a beaker, a special shape in the form of a truncated pyramid. The best bean box is a wooden one, but today there are also plastic bean boxes. On the inner sides of the bean bag, a cross and the letters “H.V.” are depicted; sometimes, together with the cross, a spear and a cane with a sponge are depicted (symbols of the suffering of Christ).
Easter is prepared cold and hot. For cold (raw) Easter, all components are thoroughly ground into a homogeneous mass without heating; for boiled Easter, the mass is heated over a fire until bubbles begin to rise from the bottom of the pan. Remove the pan from the heat, lower it into a bowl of cold water and, gradually stirring, bring the mass until it cools completely. Then they put it in a box, fill the mold tightly, put it under pressure and put it in the refrigerator.
Good advice
- In order for Easter to be easily removed from the Easter box while maintaining its shape, the Easter box must be lined with slightly damp gauze before filling.
- It is best to use thick, fatty sour cream for Easter. To remove excess moisture from sour cream, place the sour cream in a canvas bag or wrap it in several layers of gauze, gently squeeze it out, and then place it under a press for several hours.
- Instead of rubbing the cottage cheese through a sieve, you can pass it through a meat grinder twice. Cottage cheese for Easter can be made from baked milk. The technology for its preparation is the same as for regular cottage cheese, only the milk is first heated in the oven for several hours (the longer the milk is heated, the more intense its color becomes).
- Easter made from such cottage cheese has a beautiful pink color and a pleasant subtle taste.
- Easter should be kept in the cold under pressure for at least 12 hours.
- If you put raisins on Easter, you need to wash them well, sort them, and dry them on a towel or napkin.
- Candied oranges for Easter should be finely chopped, lemon zest grated, spicy additives finely ground in a coffee grinder and sifted through a fine strainer.
- Almond kernels can be easily peeled if you pour boiling water over them and leave for 20-30 minutes, then the skin can be easily removed. Then dry the kernels and chop them.
Easter is raw
2.5 kg of cottage cheese, 200 g of butter, 1 glass of sugar, 250 g of sour cream, salt to taste.
Rub the cottage cheese through a sieve twice. Grind the butter and sugar until white, add sour cream and continue grinding until the sugar crystals completely disappear. Add the resulting creamy mass to the pureed cottage cheese, add salt, mix, fill the pan, cover with a saucer, put a little weight on it, and put in the refrigerator for 12 hours.
Easter simple
1 kg of cottage cheese, 200 g of butter, 400 g of sour cream, 1 glass of heavy cream, 5 egg yolks, 200 g of granulated sugar, nuts, raisins, salt, vanillin to taste.
Rub fresh, dry, pressed cottage cheese through a sieve, add a glass of heavy cream, vanillin, egg yolks mashed white with granulated sugar, butter, crushed nuts, washed seedless raisins.
Mix everything as best as possible, place tightly in a bean pan, cover with a linen napkin on top, apply pressure and refrigerate. When serving, place from the pan into a flat dish.
For simpler preparations, only sugar and vanilla are added.
Easter custard
2 kg of cottage cheese, 300 g of butter, 400 g of sour cream, 4 eggs, salt to taste.
Rub the cottage cheese through a sieve twice. In a separate bowl, bring butter, sour cream and 3 eggs to a boil with continuous stirring, pour the hot mixture into the mashed cottage cheese, add 1 egg and salt, stir the mixture until smooth, fill the pan, cover with a saucer, put a little pressure, and put in the cold.
Easter custard, 2nd recipe
1.6 kg of cottage cheese, 400 g of butter, 400 g of sour cream, 0.3 liters of cream, 2 - 3 cups of granulated sugar, 10 egg yolks, vanillin, salt to taste.
Beat the yolks into a saucepan, add granulated sugar, warm cream, a little vanillin and, stirring continuously, cook over moderate heat until thickened, but do not boil. Then pour into a porcelain or ceramic bowl, season the hot mixture with butter, cut into pieces, and cool.
Dry cottage cheese, rubbed through a sieve, is gradually combined with the cooled mixture so that a smooth mass is obtained. Place it in the prepared form, put pressure on it and leave it in a cool place for 10 - 12 hours.
Easter with almonds and raisins
1.6 kg of cottage cheese, 200 g of butter, 800 g of powdered sugar or fine sugar, 9 eggs, 250 g of sour cream, 1 glass of almonds, 1 glass of raisins.
Rub the cottage cheese through a sieve twice, add sour cream. Then grind the butter and sugar until white, gradually adding the eggs one at a time. Continue to grind the mixture until the sugar crystals are completely dissolved. Combine this mass with cottage cheese, add washed, dried raisins, peeled and chopped almonds. Fill the bean box with the mass, cover it with a saucer with a load, and put it in the refrigerator.
Easter with hard yolks
1.2 kg of cottage cheese, 400 g of butter, 15 yolks from hard-boiled eggs, 3/4 l of 30% cream, 300 g of powdered sugar, a pinch of vanillin.
Pass the cottage cheese, unsalted butter, and yolks through a sieve twice. Add cream whipped with sugar or powdered sugar to the pureed mass, mix thoroughly. Place the mixture in a box under pressure and place it in the refrigerator or cold cellar.
Royal Easter (boiled)
2 kg of cottage cheese, 10 eggs, 400 g of butter, 800 g of sour cream, 600-700 g of sugar, 1/2 cup of almond kernels, 1/2 cup of raisins, a pinch of vanillin.
Rub the cottage cheese and butter through a sieve, add sour cream, mix thoroughly, place the dishes on the stove and bring the mixture to a boil while continuously stirring with a wooden spatula so that the mixture does not burn. Remove from heat immediately and cool as quickly as possible, also stirring continuously. Add sugar, raisins, almonds, vanillin to the cooled mass, mix everything, put it in a bowl, pressing the mass tightly, put a saucer on top, a small weight, put it in the refrigerator for a day.
Royal Easter (raw)
450 g butter, 5-6 yolks, 500 g sugar, 1 kg cottage cheese, 300 g 30% cream, one tablespoon of raisins, almonds, candied fruits, cardamom or vanillin on the tip of a knife.
Grind the butter and sugar until white, adding the yolks one at a time. Grind the mixture until the sugar crystals are completely dissolved, flavor with vanilla or finely ground cardamom and sifted through a fine sieve. Add cottage cheese, raisins, almonds, crushed orange peel or grated lemon zest, twice rubbed through a sieve. Mix thoroughly, add whipped cream, mix from top to bottom, fill a bowl lined with slightly damp gauze with the mixture, cover with a saucer, apply light pressure, and put in the refrigerator.
Boyar Easter
1 kg of cottage cheese, 1/2 liter of 30% fat cream, 500 g of sugar, 300 g of butter, 2 yolks, 1/2 cup of candied orange peel, vanilla sugar.
Rub the cottage cheese through a sieve twice, add whipped cream, combine with separately mashed butter, sugar and yolks, add crushed candied orange peel and vanillin, mix thoroughly. Fill a bowl lined with slightly damp gauze with the curd mass, cover it with a saucer, put a light pressure on top, and put it in the refrigerator.
Easter with condensed milk
1.25 kg of cottage cheese, 300 g of butter, 250 g of sour cream, 400 g (1 can) of condensed milk or cream, 1/2 cup of sugar, 1 cup of raisins, a pinch of vanillin.
Rub the cottage cheese through a sieve. Finely chop the butter, add sugar (preferably fine). Grind the cottage cheese, butter and vanilla thoroughly, add sour cream and condensed milk, sorted and washed raisins. To stir thoroughly. Place the mixture in a box, put pressure on it and put it in the refrigerator.
Easter red
Melt three bottles of whole milk until red, let it cool, pour in three bottles of yogurt, three glasses of sour cream and one yolk, boil all this until the whey is gone; then strain through a napkin, rub through a sieve, add sugar to taste, 1/2 stick of crushed vanilla, transfer to a mold, put in the cold, under a press.
Easter pink
800 g of cottage cheese, 200 g of jam, 1/2 cup of sugar, 3 eggs, 100 g of butter, two to three glasses of fresh thick sour cream.
Take the freshest cottage cheese from the press, mix it with the best jam - raspberries, cherries, apricots, etc. (without excess syrup), add sugar, as desired and to taste, rub through a sieve, add eggs, butter, sour cream, stir well, transfer to a small bowl lined with a thin napkin, cover with the ends, put a board on top and apply a press.
The jam will give Easter a delicate pink color and a pleasant fruity aroma. It is better to make such Easter in small molds, firstly, because uncooked Easter is more likely to spoil, and secondly, it is better to have them in larger quantities, prepared in different manners, and, consequently, of different taste.
Easter sweet
Boil 1.8 liters of cream, skim off the foam, add a spoonful of sour cream to the cream and boil again. Remove the risen foam again, add another spoonful of sour cream to the cream and continue cooking over low heat, skimming off the foam, until the whey comes off. Then drink everything into a napkin, let the whey drip off, put the cottage cheese in a bowl, add 1 glass of granulated sugar and, at your discretion, vanillin or cardamom or lemon zest, grind thoroughly and put in the prepared form, under pressure, for several hours in a cool place . To prevent the cream from burning during the preparation of Easter, it is stirred continuously or, even better, steamed.
Easter with chocolate
Grind 1.2 kg of dry cottage cheese, pureed through a sieve, with 400 g of butter so that a homogeneous mass is formed. Add 0.2 liters of cream, 200 g of grated chocolate, 2 cups of granulated sugar, a little vanilla, grind until smooth.
Fill out the prepared form, apply pressure and place in a cool place for a day.
Easter made from sour cream
Rub 0.5 kg of fresh, dry cottage cheese through a sieve. Mix thoroughly with 1 kg of sour cream, add sugar to taste, a handful of raisins, nuts, candied fruits, a little vanillin, mix again, place in the prepared pan, and place in the cold. In a day, Easter will be ready. If the sour cream is liquid, then first tie the thoroughly mixed mass in a napkin placed on a deep plate, hang it to drain the whey, and then place it in the mold for a day.
COOK MASSES
Housewives who do not have enough time to prepare real Easter can limit themselves to preparing the curd mass.
Curd mass with honey
500 g cottage cheese, 2 tablespoons sugar, 2 tablespoons natural honey, 4 yolks, 3 tablespoons butter, 3 tablespoons sour cream or cream.
Mix the egg yolks thoroughly with granulated sugar and heated honey, then combine this mixture with softened butter and beat until a fluffy, homogeneous mass is formed. Mix the resulting mass with grated cottage cheese, serve with sour cream or whipped cream.
The cheese mass can be prepared with jam, marmalade or jam, for which a small depression is made in the finished cheese mass, which is filled with berry jam or jam.
Boiled curd mass
400 g cottage cheese, 50 g butter, 1/2 cup sour cream, 4 eggs, 1/2 cup sugar, 5 tablespoons raisins, 1/2 cup chopped nuts, a little vanillin, salt to taste.
Rub the cottage cheese and add sour cream, butter, salt, sugar and stir well. Then add raw eggs, raisins to the mixture and mix everything thoroughly again. Place the curd mass in a saucepan and, stirring continuously, heat to a boil (but do not boil). Remove the pan from the heat and cool the mixture, continuing to stir. Add nuts to the mixture.
Lemon-curd soufflé
500 g cottage cheese, 1 cup lemon syrup, 1/4 cup powdered sugar, a handful of raisins.
Beat cottage cheese, sugar, lemon syrup for 3 minutes with a mixer. Place the finished soufflé into glasses and garnish with raisins.
Curd soufflé with banana
500 g of cottage cheese, 1 banana, 2 lemons, 100 g of powdered sugar, 1 glass of cream, banana for decoration.
Mix the pureed cottage cheese with finely chopped banana, lemon juice and sugar. Whip the chilled cream and mix half of it into the cottage cheese.
Place the soufflé in bowls and garnish with the remaining whipped cream and banana slices. Serve chilled.
Curd soufflé with apricots
300 g dried apricots, 1/2 cup powdered sugar, 300 g cottage cheese, lemon juice and zest, whipped cream and apricots for decoration.
Grind the washed, scalded dried apricots, add sugar, grated cottage cheese, a little lemon juice and lemon zest to the puree; mix the mass. Place the prepared soufflé in bowls, decorate with whipped cream and pieces of dried apricots. Serve chilled.
Curd soufflé with raisins
500 g cottage cheese, 100 g powdered sugar, 1 bag of vanilla sugar, 1/2 cup milk, 2 egg yolks, 1 cup raisins, chocolate.
Grind the pureed cottage cheese, powdered sugar, vanilla sugar, milk, egg yolks, then add raisins (half the norm). Place the prepared soufflé into vases and glasses and decorate with the remaining raisins and chocolate on top.
KULICHI
A characteristic feature of Easter cake dough is that a lot of eggs, butter and sugar are placed in it. For baking Easter cakes, special tall cylindrical or conical shapes are used. The prepared dough is laid out in molds, thoroughly greased with oil, filling them only 1/3 or half with dough, making a cross or the letters “X. V.” from the dough flagellum.
When the dough rises flush with the edges of the molds, carefully place in the oven and bake at 180° C until done. The duration of baking the Easter cake depends on its size.
Easter cake dough does not like drafts. Ventilate the room in which you are going to cook in advance, and then close the windows and doors tightly.
If you beat the whites and yolks separately, as for a sponge cake, the cake will turn out more fluffy and tender.
Ready-made Easter cakes are decorated with icing, nuts, etc.
Homemade Easter cake
0.5 liters of milk, 80 g of yeast, 1.5 - 2 cups of sugar, 5 eggs, 250 g of butter, 1 teaspoon of salt, 250-300 g of raisins, 1 kg of flour.
Make a dough using milk and yeast with half the flour, adding 1 tablespoon of sugar. After the dough is ready, add granulated sugar, carefully pour in the melted butter, add 1-2 eggs and 4-3 yolks (use the whites for glaze), flour (as much as needed) and knead the stiff dough. Add prepared raisins. Place the finished dough into molds and let it rise, bake at 200° C for 20-25 minutes.
Cover the finished cakes with a glaze of whipped egg whites and sugar and place them in the oven for a few minutes until the glaze browns a little.
Kulich "Gourmet"
1 kg of flour, 0.5 liters of milk, 50-70 g of fresh yeast, 20 eggs, 200 g of sugar, 500 g of butter, salt to taste and as much flour as needed.
Mix flour with warm milk, dissolved in a small amount of milk and foamed yeast, place in a warm place for fermentation, covered with a towel or canvas napkin. When the dough rises, add 20 yolks, mashed with sugar until white, melted warm butter, salt and mix thoroughly. Then add the whipped whites into a stable foam and carefully, so as not to destroy the foam, add enough flour to make the dough thick enough. Let the dough rise a second time. Then the dough should be knocked out very well (i.e., remove the accumulated carbon dioxide with sharp blows), put in a mold generously greased with softened butter, filling it halfway, let the dough rise flush with the edges of the mold, bake at 180 ° C until ready.
Custard Kulich
600 g flour, 3/4 l milk, 50-70 g fresh yeast; 10 eggs, 500 g sugar, 700 g butter, salt to taste.
Brew flour with boiling milk and stir thoroughly, cool to the temperature of fresh milk. Add foamed yeast dissolved in a small amount of milk (from the total quantity), put in a warm place, let the dough rise. Then add the yolks, mashed until white with sugar, and mix. Add the whites, whipped into a stable foam, mix thoroughly again and place in a warm place so that they rise again. After this, pour melted warm, but not hot, butter into the risen dough, beat the dough as best as possible, put it in a mold greased with softened butter, dusted with flour, filling it halfway. When the dough rises flush with the edges of the pan, grease the surface with yolk and bake at 180°C until done.
Custard Easter cake, 2nd recipe
12 cups flour, 0.5 dissolved butter, 2 eggs, 3/4 cup sugar, 1 cup milk, 50 g yeast, 2 cups liquid tea, 3/4 cup peeled raisins, salt.
The night before at 8 o'clock in the evening, pour half a glass of lukewarm water over the yeast and let the yeast rise. Brew half a glass of flour with half a glass of boiling milk, stir well. If it’s not brewed well, heat it up a little, stirring constantly. When the yeast is ready, mix it with the dough, add cooled boiled milk, two teaspoons of salt and two eggs (leave a little of them for brushing), add flour to make a thick dough, stir it until smooth and put it in a warm place until the morning , covering it well. At six or seven o'clock in the morning, pour half a glass of heated, but not hot, oil into the dough and gradually pour two glasses of weak warm tea mixed with three-quarters of a glass of sugar. Add almost all the remaining flour, stirring continuously. Place the dough on the table or board and beat it thoroughly until bubbles appear in it. After this, place the dough in a bowl that has been washed and coated with oil on the inside, cover the bowl with something warm and leave the dough to rise. After an hour, place the dough on the board, stir in the raisins, beat again, but carefully, and let rise in the same bowl for another half hour. Now the dough can be put into one or two oiled pans, let the dough rise, brush the top of the cake with egg and place in the oven.
Almond Easter cake
1 kg of flour, O, 5 l of milk, 50-70 g of fresh yeast, 5 eggs, 200 g of sugar, 300 g of butter, 200 g of peeled almonds, 1 lemon, 1 glass of raisins, salt to taste.
Boil milk, cool to the temperature of fresh milk. Dissolve yeast in a small part of milk, adding 1 tablespoon of sugar. Pour flour into the milk, add foamed yeast, mix thoroughly and, covering with a towel, place in a warm place for fermentation. When the dough has risen, add 5 yolks beaten with the remaining sugar, melted warm butter, grated lemon zest, part of the peeled chopped almond kernels, raisins, salt, finally add the whites whipped into a stable foam, knead the dough thoroughly, stirring from top to bottom. Place the dough in a generously greased, floured pan, let rise, brush the surface of the cake with yolk, sprinkle with almond kernels.
Bake at 180°C until done.
Kulich in Polish
1.5 kg of flour, 1 glass of milk, 2 glasses of cream, 50 g of fresh yeast, 10 eggs, 800 g of sugar.
Mix 1 glass of hot milk, 2 glasses of hot cream and 600 g of flour thoroughly, let the mixture cool to the temperature of fresh milk. Add foamed yeast diluted in a small amount of milk and 2 eggs, mix and, covering the dough with a linen napkin, place in a warm place for fermentation. When the dough has risen, add 8 yolks, mashed until white with one half of the sugar, and 8 whites, beaten with the other half of the sugar into a stable foam; mix from top to bottom, adding the remaining flour, let the dough rise a second time. Then carefully knock out the dough, place it in a greased and floured mold, filling it halfway.
Let the dough rise. Bake at 180° C.
Chocolate Easter cake
Approximately 400 g of flour, 50-70 g of fresh yeast, 15 eggs, 500 g of sugar, 100 g of cocoa powder, 1-2 glasses of rum, 1/2 glass of red wine, 100 g of rye crackers, 100 g of candied orange peel, 1/ 4 teaspoons finely ground cinnamon, cloves, cardamom and star anise, salt to taste.
Dissolve the yeast in a small amount of milk, mix with flour, and place in a warm place to ferment. Then add to the dough 15 yolks, mashed until white with sugar, cocoa, rum, red wine, ground, sifted rye crackers, finely chopped candied orange peel and all the spices. Stir and place in a warm place to ferment. When the dough rises, add the whites whipped into a stable foam and salt to taste.
Place the dough in a generously greased, floured pan. When it rises in the pan, bake the cake at 180°C until done.
Kulich royal
Approximately 1.5 kg flour, 1 glass milk, 3 glasses cream, 50 g fresh yeast, 15 eggs, 200 g sugar, 200 g butter,
10 cardamom seeds, 1 nutmeg, 50 g almonds, 100 g candied fruits, 100 g raisins.
Dissolve 50 g of yeast in a glass of cream and put a thick dough of it on 600 g of wheat flour. When the dough rises, add egg yolks mashed with butter and granulated sugar, add another 600 g of flour, two glasses of cream, crushed cardamom, crushed nutmeg, chopped almonds, finely chopped candied fruits and washed, dried raisins. Knead the dough well and leave to rise for one and a half to two hours. Then knead the dough again, put it in a tall form greased with butter and crushed breadcrumbs. Fill the mold halfway, let the dough rise again to 3/4 of the height of the mold and place in the oven over low heat.
Easter cakes made from such rich dough are best baked in small pans.
Easter Kulich
12 cups of flour, 3 cups of fresh milk, 50 g of yeast, two cups of sugar, 7 eggs, half a cup of butter, 1.5 cups of raisins, a teaspoon of salt, aromatic seasonings.
Dilute the dough with three glasses of milk, six glasses of flour and yeast. Put it in a warm place. Grind five yolks with two glasses of sugar, one teaspoon of salt and aromatic seasonings (one vanilla stick, 10 cardamom nuts or two drops of rose oil).
When the dough is ready, put the mashed yolks into it, beat two more eggs into it, pour in half a glass of slightly warmed melted butter, add six glasses of flour, but make sure the dough is not too thick. Knead the dough thoroughly on the table, add one and a half cups of raisins into it and let the dough rise until the morning. In the morning, beat it again and let it sit. Then put half of the dough into the mold, let it rise to three-quarters of the height of the mold and put it in the oven. From this amount of flour, eggs, butter, yeast, etc., two Easter cakes will come out.
Easter Easter cake, 2nd recipe
320 g flour, 250 ml milk, 25 g yeast, 3 eggs, 70 g butter, 150 g sugar, 100 g raisins, 100 g candied fruits, 100 g hazelnuts, ground vanilla sugar, cardamom, salt on the tip of a knife.
Cool the eggs in advance. Sift flour and salt through a sieve. Pour warm milk into the yeast, add sugar and half the flour. Knead the dough, cover it with cling film and place in a warm place for 2 hours.
Separate egg yolks from whites. Beat the whites and yolks separately. Add the remaining flour, beaten yolks and whites, and butter to the dough. Knead into a smooth, elastic dough, cover again with film and let it rise again.
Add soaked raisins, chopped candied fruits, chopped hazelnuts, vanilla sugar and cardamom to the dough. To stir thoroughly. Sprinkle the mold lightly with cold water and sprinkle with semolina. Pour in the dough so that the pan is one third full. Leave in a warm place for the dough to rise again. Brush the top of the cake with egg.
Preheat the oven to 220°C. Place a baking tray with water in its lower part. Place the pan with the cake on top of the rack and bake for 1 hour. Check for doneness with a wooden skewer.
Sprinkle the cake with powdered sugar or decorate with icing sugar.
Saffron Easter cake
9 glasses of flour, 2 glasses of milk, 100 g of yeast, 10 eggs, 6 tablespoons of Russian butter, 2.5 glasses of sugar, saffron and half a glass of vodka.
The night before at five o'clock in the evening, brew one glass of flour with two glasses of boiling milk, stir, cover the dishes with a cloth and let stand until dark. Then put the yeast and the rest of the flour in a bowl and let it rise. At about ten o'clock in the evening, put ten yolks into the dough, ground until white with two and a half glasses of sugar, saffron, previously infused with vodka, and six tablespoons of butter, heated to a warm state.
The dough must be beaten for a long time, until it completely stops sticking to the dishes (this is about an hour and a half), then cover the dough warmly and let it rise until the morning.
At six or seven o'clock in the morning, put the dough in the mold, wait until it has doubled in size, and then bake. It is recommended to bake this cake for an hour and a half.
Saffron Easter cake, 2nd recipe
Prepare a thick dough from 2.5 cups of flour, 50 g of yeast and 0.3 liters of warm cream. When the dough rises, add 15 yolks, ground with 400 g of butter and 1 cup of granulated sugar, 10 crushed cardamom grains, 1/3 cup of raisins, 1 - 2 teaspoons of saffron tincture (water, vodka or rum), 1 crushed nutmeg nut, 100 g chopped candied fruits, 1/3 cup chopped almonds and about 4 cups flour.
Knead the dough well and put it in a warm place for 1.5 - 2 hours. Then add 15 beaten egg whites, mix, place in a tall round pan greased and sprinkled with breadcrumbs, let rise and bake. From the specified amount of dough you can bake 2 Easter cakes.
Kulich with vanilla sugar
9 cups flour, 25 g yeast, 2.5 cups milk, 1 cup sugar, 1 cup butter, 1 cup raisins, 1 vanilla stick.
Dissolve the yeast with half a glass of milk, add a glass of flour to it and let it rise. Dilute the dough with two glasses of milk, put in it a glass of sugar, crushed with vanilla and ground with a glass of dissolved butter.
You need to beat the dough, adding a little flour. At the end, add one glass of raisins, then put the dough in a warm place to rise. In the morning, beat it again, put it in molds and bake.
PAINTED EGGS
Nowadays, housewives paint eggs mainly with onion peels, collected in advance for future use.
When dyeing with husks, you can get colors of several shades - from light red to dark brown.
Do not boil eggs that have just been removed from the refrigerator. They need to be kept at room temperature for at least half an hour or lowered for some time (10 - 15 minutes) in warm water. Otherwise, they will certainly burst during cooking.
You can also dye eggs with ordinary aniline fabric dyes, but the egg should remain in the dye for no more than 30 seconds. This time is enough for only the top layer of the shell to become colored and the paint not to reach the white.
Eggs painted with ink
Wash the eggs, wipe them, wrap them in rags, tie them with thread, drip ink on top in some places using a pipette or a wooden stick, put them in a pan with warm water, cook after boiling for 10 minutes, remove, cool, remove the rags.
Eggs dyed in patches
Tear out scraps of silk shedding fabric of different colors and mix. Wash the eggs, wipe dry, moisten, wrap in silk; if desired, you can first put thin but thick paper cut out in patterns on the eggs. Wrap the top with a rag, tie it with thread, put it in warm water, let it boil and cook for another 10 minutes. Then remove, cool, remove rags and silk.
Eggs dyed in onion skins
Prepare a decoction of onion peels and let it brew. Dip clean washed eggs into the infusion, bring to a boil and cook for 10 minutes, remove and cool. You can wipe the shell with vegetable oil, then the eggs will acquire a beautiful shine. Depending on the amount of husk taken, the eggs will turn from yellow to dark brown.
Eggs dyed in birch leaves
Prepare a decoction of young birch leaves and let it brew. Wash the eggs, place them in a warm infusion, cook for 10 minutes after boiling, remove and cool. The eggs will turn out yellow. If desired, you can put a pattern on them: put a birch or some other small leaf of a beautiful shape on the moistened shell, tie the egg tightly with nylon (an old stocking will do) and then boil it in the infusion.
Easter from cottage cheese is a tender, airy, very tasty dish for the Easter table. We have all the cooking secrets!
- 1 kg cottage cheese
- 3 egg yolks
- 150 g sour cream 30%
- 1 cup of sugar
- a pinch of salt
- 1-1.5 cups raisins
- dried apricots and prunes for decoration
Rub the cottage cheese.
In a separate bowl, add sugar to the egg yolks.
Grind sugar with yolks, add salt.
Add the egg mixture to the cottage cheese and mix.
Add sour cream. If the sour cream is store-bought, then it is better to take it thicker - 30%.
Wash the raisins and let them dry a little. Combine with curd mass.
Stir until smooth.
Prepare a form for Easter. You can use any container that has a hole to drain excess liquid.
Place a colander on a basin (or, for example, a salad bowl) into which the whey will drain.
Place clean gauze, folded in half, into a colander. There should be enough gauze to then completely cover her Easter.
Place the entire curd mixture on cheesecloth and smooth the top.
Cover Easter with gauze.
Place a press on top.
Leave the Easter to drain in the cold for several hours (or a day). Open the gauze.
Place the dish on top of the colander, bottom up, and carefully turn the colander over. Remove the gauze.
Decorate Easter with dried apricots and prunes.
Recipe 2: Easter cottage cheese with boiled condensed milk
- cottage cheese - 400 gr
- butter - 150 g
- sour cream - 150 gr
- boiled condensed milk - 400 g
- raisins – 100 gr
Pour hot water over the raisins and leave for 10-15 minutes.
Combine cottage cheese, butter, sour cream and condensed milk in a bowl. All products should be at room temperature.
Beat with a mixer until smooth.
Rinse the raisins and add to the curd mass.
Line a beaker, bowl, colander or sieve with several layers of gauze.
Place the curd mixture in cheesecloth.
Place the bean bag in a deep bowl, wrap it in gauze, place a plate on top, and place a weight on it. Place in a cool place for a day.
Unwrap the gauze and turn the Easter cake over onto a plate. Carefully remove the bean bag and remove the gauze. Bon appetit!
Recipe 3: Easter cottage cheese with cream
A very simple and fairly quick recipe.
- homemade cottage cheese 1 kg
- granulated sugar 200 g
- chicken egg yolks 4 pcs.
- homemade cream half liter jar
- additives to your taste: raisins, prunes, dried apricots, nuts, candied fruits, etc.
- you can add berries, bananas, oranges, kiwi, peach - whatever you like
- butter 300 grams
- a packet of vanillin or vanilla sugar
Wrap the cottage cheese in two layers of gauze and put under a press for about 6 hours, excess liquid should disappear.
Rub the cottage cheese through a sieve.
Mix 250 g of homemade cream with four yolks. Heat the second part (another 250 g) of cream over the fire, but do not bring to a boil.
Add the creamy-egg mixture to the well-heated cream, stir and keep on the fire for a few more minutes, 2-3 minutes, the mass should thicken. Remove from heat. Grind butter and sugar thoroughly with sugar.
Pour boiling water over the raisins, then place on a napkin to dry. Cut dried apricots and fruit into small cubes.
Add the butter mixture and vanilla sugar to the pureed cottage cheese, mix, pour in the cream and beat thoroughly with a mixer to form a fluffy mass of homogeneous consistency. Add candied fruits and raisins.
Stir once more until they are distributed evenly throughout the curd mass.
Line the molds with damp gauze.
Press the curd mass into the prepared Easter molds, put pressure on top and keep in the refrigerator for 11 hours.
Afterwards, remove the cottage cheese Easter from the mold, decorate the top with fruits or sweets and serve.
Recipe 4: Easter cottage cheese with dried apricots and candied fruits
- cottage cheese - 1.5 kg;
- sugar - 1 kg;
- eggs - 10 pcs.;
- butter – 200 grams;
- sour cream 25% fat (it is better to use homemade) - 0.5 liters;
- vanilla sugar – 1 pack;
- raisins - 2 cups (more is possible - depending on taste);
- dried apricots, candied fruits.
Rub the cottage cheese on a coarse grater or through a sieve until smooth.
Beat the eggs into a separate container.
Add sugar to the eggs and whisk until smooth.
Add the resulting mass to the cottage cheese.
Mix well.
Melt the butter in a water bath or in the microwave and add to the cottage cheese.
Mix all ingredients carefully and place on low heat. Stirring constantly, bring the mixture to a hot state, avoiding boiling.
After cooling slightly, pour the contents into a fabric bag (you can use a clean pillowcase or gauze folded in several layers) and hang for at least 12 hours to remove excess moisture (if the cottage cheese is very wet, you can use oppression).
Wash the raisins thoroughly under running water and dry. Wash the dried apricots and cut them into small pieces.
Place Easter cottage cheese in a vase in layers, alternating with raisins.
The top layer of Easter is raisins. Add dried apricots and candied fruits.
Cottage cheese Easter is ready to eat! It must be stored in the refrigerator.
Recipe 5: Easter with custard fudge (step-by-step photos)
- 500 g of fatty cottage cheese (it is better not to take sour cottage cheese),
- 3 eggs,
- 1 cup of sugar,
- 200 ml cream,
- juice of half a lemon,
- vanillin,
- raisin,
- dried fruits,
- candied fruit,
- 100 g butter
Grind the cottage cheese through a sieve or grind it twice in a meat grinder. The easiest way is to grind Easter cottage cheese with a blender until it becomes paste-like.
Pour boiling water over dried fruits to remove all chemicals. We rinse. Chop with a knife. If you add chopped prunes to the cottage cheese Easter, keep in mind that this will give the cottage cheese a creamy tint. Squeeze the juice out of the lemon and remove the seeds if there are any.
Add dried fruits, candied fruits, raisins and lemon juice to the pureed cottage cheese.
Mix everything.
For custard fudge, beat eggs and sugar until foamy (about 5 minutes). Add cream to it and mix. Place in a water bath or just on low heat. Add vanillin, about one small bag.
Stirring constantly, boil the custard fudge for cottage cheese Easter until it becomes liquid mashed potatoes.
Remove and immediately pour the hot fudge into the cottage cheese. This is the brewing process. Mix quickly. Add softened butter to the cooled curd Easter mixture and knead.
Line the mold with several layers of gauze, leaving long ends. Place the curd mixture into it and cover the top with the ends of the gauze.
Place under pressure in the refrigerator for 12 hours. During this time, excess moisture will drain through the holes in the mold.
Turn the cottage cheese Easter over onto a plate and decorate.
You can decorate with candied fruits, marmalade, nuts, or simply draw a pattern with melted chocolate from a pastry bag or cream syringe.
Recipe 6: Royal Easter cottage cheese (with photo)
- 0.5 kg cottage cheese
- 100 g butter
- 2 chicken eggs
- 3 tablespoons sour cream
- 100 g sugar
- A pinch of salt
- 1 packet vanilla sugar
- ¼ cup raisins
- ¼ cup walnuts
- Lemon and orange zest
Grind half a kilogram of fresh, good cottage cheese together with 100 g of granulated sugar until smooth (you can use a fork or spoon). Grind the softened butter until white with vanilla sugar.
Tip: be sure to soften the butter at room temperature, naturally, not in a microwave oven or on gas.
Wash the lemon and orange thoroughly and wipe dry. Grate the lemon and orange zest on a fine grater or with a special device. Finely chop the walnuts with a knife or grind in a blender.
Add 2 chicken eggs and 3 tablespoons of chilled sour cream to the curd mass (the fattier the sour cream, the thicker it will be, so take this into account). Mix everything well with a tablespoon.
Add butter whipped with vanilla sugar. Mix again.
Add chopped walnuts, pre-soaked raisins and citrus zest. Mix well.
Take the form for Easter. Line the mold with damp gauze, folded in half or with cotton cloth so that the edges hang down (the moisture of the gauze is needed so that the finished cottage cheese Easter can be easily removed and completely retain its original appearance). Place the curd-citrus mixture tightly into the prepared pan.
Cover the mixture with the remaining corners of the gauze. Place everything under pressure overnight in a cool place (in the refrigerator). As a rule, Easter should remain under pressure for at least 12 hours.
Recipe 7: simple cottage cheese Easter (step by step with photo)
The sweet, creamy texture of cottage cheese Easter is very similar to ice cream. Despite the fact that it is not at all difficult to prepare, Easter curd takes 2 days to ripen.
- Cottage cheese - 450 grams;
- Butter - 200 grams;
- Sugar - 170 grams (or to taste);
- Yolks - 3 pcs;
- Cream - 200 ml;
- Candied fruits - 30 grams;
- Raisins - 70 grams;
- Vanilla sugar - 1 sachet.
Rub the cottage cheese through a sieve 2 times to get rid of grains and achieve a smooth, creamy texture. Even if you buy cottage cheese without grains, it still needs to be rubbed through a sieve.
Beat the yolks with a little sugar until white.
Add softened butter, sugar and beat everything together again until smooth.
Combine the whipped mass with grated cottage cheese.
Separately, whip the cream to stiff peaks.
Add cream to curd mass, stir until smooth.
Add washed and dried raisins and candied fruits.
Try to distribute everything as evenly as possible so that the raisins and candied fruits do not settle to the bottom or rise to the top.
Wash the mold for cottage cheese Easter, assemble and line the inside with damp gauze.
Distribute the gauze evenly, without gathering, as the printed pattern will depend on this. Our form will be upside down, top down. Place it on a plate or tray.
Slowly, one spoon at a time, spread the curd mass inside the mold. This must be done so that voids do not form inside, so that all free space is filled evenly.
Fill the form completely, leaving a few spoons of filling. Easter will sag under the weight of the load and you will need to add cottage cheese.
Place the hanging pieces of gauze carefully and evenly on top of the filling. Place a board on top and a weight of at least 500 grams on it. And put this whole structure in the refrigerator.
Liquid will be released from below, it must be removed immediately and the plate wiped dry. Check the top of the mold, if the filling has sagged, then add the remaining cottage cheese, again place the board and weight on top. Usually the next day the fluid is no longer released.
After two days, remove Easter from the refrigerator, remove from the mold and gauze. Cottage cheese Easter is ready for the holiday!
Recipe 8: Easter cottage cheese with candied fruits
- Cottage cheese – 500 g
- Eggs (yolks only) – 2 pcs.
- Sugar – 125 g
- Butter - 100 g
- Sour cream (cream) – 100 g
- Vanilla sugar – 1 sachet
- Dried fruits (candied fruits) – 100 g
Be sure to grind the cottage cheese through a sieve or grind it with a blender (immersion attachment). The cottage cheese will become airy and even more tender.
Soak candied fruits for Easter well in hot water and let stand for about 30 minutes. Then drain the water, dry the swollen dried fruits and cut if necessary.
Mix all other ingredients (yolks, sour cream, butter, sugar) until smooth and put on low heat. Over medium heat, bring the mixture to a boil. Stir for about three to five minutes, the mixture should begin to thicken.
Then let it cool and mix with cottage cheese and candied fruits.
Wet clean gauze and squeeze out. This is necessary so that it is convenient to line the bean bag, removing deep folds.
Place the bean bag upside down in a deep bowl, cover it with gauze, leaving the edges hanging down. Spread out the curd mixture.
Cover the edges with gauze on top, place a plate of a suitable size on top and put pressure (2-3 liter jar of water). Place in a cool place for at least 12 hours. During this time, excess liquid will drain into the bowl; it must be drained constantly.
Then we open the gauze, place the dish where the Easter will be placed, and carefully turn it over and take it apart, remove the bean box. Now the cottage cheese Easter is ready, you can decorate with candied fruits.
Recipe 9: Easter cottage cheese with poppy seed filling
The combination of poppy seeds and cottage cheese is very harmonious, the curd layer is airy and tender.
- Cottage cheese - 400 g (fat)
- Cream - 200 ml (33-35%)
- Gelatin - 9 g (powder)
- Sugar - 275 g (125 g for cottage cheese, 150 g for poppy seed filling)
- Vanilla sugar - 1 tsp. (0.5 tsp each for cottage cheese and poppy seed filling)
- Poppy - 300 g
- Milk - 120 ml
- Raisins - 100 g
- Nuts - 100 g
- Lemon zest - 1 tsp. (can be excluded)
- Water - 50 ml and a little more for gelatin
Loading...