The best recipes for Easter cakes and Easter Kashin Sergey Pavlovich

Royal Easter (raw)

Ingredients

1 kg of cottage cheese, 5-6 yolks, 450 g of butter, 500 g of sugar, 300 g of 30% cream, 100 g of raisins, 100 g of almonds, 100 g of candied fruits, cardamom, vanillin.

Cooking method

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 twice through a sieve candied orange peel or grated lemon zest.

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 weight, put in the refrigerator for 12 hours.

From the book Studies on Nutrition author Mogilny N P

Royal Easter 5 pounds of fresh cottage cheese, pureed through a sieve, 10 raw eggs, 1 pound of the freshest unsalted butter, 2 pounds of the freshest sour cream, put everything in a saucepan, put on the stove, stirring constantly with a wooden spatula so that it does not burn; as soon as

From the book Easter cakes and other dishes for Orthodox holidays author Cooking Author unknown -

Raw Easter 2 1/2 kg cottage cheese, 200 g butter, 200 g sugar, 250 g 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. Received

From the book Easter Table. Cooking like professionals! author Krivtsova Anastasia Vladimirovna

Royal Easter (boiled) 2 kg of cottage cheese, 10 eggs, 400 g of butter, 800 g of sour cream, 600-700 g of sugar, 100 g of almond kernels, 100 g of raisins, vanillin. Rub the cottage cheese through a sieve and butter, add sour cream, move carefully, place the dishes on the stove and bring the mass

From the book The best recipes for Easter cakes and Easter author Kashin Sergey Pavlovich

Easter “Raw” 450 g cottage cheese 180 g butter 150 g sugar 100 ml cream 2 yolks 1 tbsp. spoon of seedless raisins 1 tbsp. spoon of chopped almonds 1 teaspoon of candied fruits 1 teaspoon of ground cardamomavanillin Grind the butter and sugar until white, adding the yolks one at a time. Mass

From the book Welcoming Guests author Uzun Oksana

Raw Easter 1 kg cottage cheese 100 g sugar 80 g butter 100 ml sour cream salt Rub the cottage cheese through a sieve. Grind the butter and sugar until white, add sour cream, combine with cottage cheese, add salt and mix. Fill out the box ready mass, cover with a lid, put pressure and

From the book Cookbook-calendar of Orthodox fasts. Calendar, history, recipes, menu author Zhalpanova Liniza Zhuvanovna

Easter raw Ingredients2 ? kg cottage cheese, 200 g butter, 200 g sugar, 250 g sour cream, salt. Method of preparation Rub the cottage cheese through a sieve twice. Grind the butter and sugar until white, add sour cream and continue grinding until the crystals disappear completely.

From the book Monastic Kitchen author Stepasheva Irina

Royal Easter (raw) Ingredients 1 kg of cottage cheese, 5–6 yolks, 450 g of butter, 500 g of sugar, 300 g of 30% cream, 100 g of raisins, 100 g of almonds, 100 g of candied fruits, cardamom, vanillin. Method of preparation Butter Grind with sugar until white, adding yolks one at a time. Mass

From the book Festive Table author Iovleva Tatyana Vasilievna

Royal Easter (boiled) Ingredients 2 kg of cottage cheese, 10 eggs, 400 g of butter, 800 g of sour cream, 600–700 g of sugar, 100 g of almond kernels, 100 g of raisins, vanillin. Method of preparation Rub the cottage cheese and butter through a sieve, add sour cream, mix thoroughly, place the dishes on

From the book Easter Table author Kashin Sergey Pavlovich

Royal Easter (raw) - cottage cheese - 1 kg - yolks - 5-6 pcs. - butter - 450 g - sugar - 500 g - 30% cream - 300 g - raisins, almonds, candied fruits - 100 g each - cardamom or vanillin - 1 pinch 5 servings over 12 hours Grind the butter and sugar until white, adding the yolks

From the book Dried Fruit Dishes author Zvonareva Agafya Tikhonovna

Royal Easter (boiled) – cottage cheese – 2 kg – eggs – 10 pcs. – butter – 400 g – sour cream – 800 g – sugar – 600–700 g – almond kernels – 100 g – raisins – 100 g – vanillin – pinch 6– 8 servings over 24 hours Rub cottage cheese and butter through a sieve, add sour cream, carefully

From the author's book

Royal Easter 2 kg of cottage cheese, 800 g of sour cream, 10 eggs, 400–600 g of sugar, 400 g of butter, 0.5 cups of sweet peeled almonds, 1 vanilla stick (1 g of vanillin). Mix cottage cheese, eggs, sour cream and butter in a suitable saucepan, put on fire and, stirring continuously,

From the author's book

Easter “Raw” Ingredients 450 g cottage cheese, 180 g butter, 150 g sugar, 100 ml cream, 2 yolks, 1 tablespoon raisins (seedless), 1 tablespoon chopped almonds, 1 teaspoon candied fruits, 1 teaspoon ground cardamom, vanillin. Method of preparation: Creamy

From the author's book

Raw Easter Ingredients 1 kg of cottage cheese, 100 g of sugar, 80 g of butter, 100 ml of sour cream, salt. Method of preparation Rub the cottage cheese through a sieve. Grind the butter with sugar, add sour cream, combine with cottage cheese, add salt and mix. Fill the bean box with the prepared mass,

From the author's book

Easter Tsarskaya Ingredients: full-fat cottage cheese - 500 g, egg - 3 pcs., butter - 100 g, sour cream - 1 glass, sugar - 150 g, vanilla pod - 1 pc., sweet almonds - 1/2 cup, raisins - 1/4 cup, dates (pitted) – 1/4 cup, dried apricots – 1/4 cup, prunes – 1/4 cup,

Main course Easter table - royal easter, which is traditionally made from cottage cheese without baking. For preparation, special pasochniki are usually used - quadrangular cut pyramids, symbolizing the place of Christ's crucifixion - Mount Golgotha. You can buy them in church shops. Pasochniki are made from linden or birch planks, on the inner surfaces of which the inscription “ХВ”, a crucifix, doves, flowers or angels are carved. Even if you don’t have an Easter maker at hand, it doesn’t matter, we’ll use the secrets of preparing Easter using items that every housewife can find.

Royal Easter raw

Raw royal Easter is prepared without heat treatment, so even a cook with little experience can handle the recipe.

Ingredients:

Preparation:

Instead of a bean bag, you can use paper or plastic ice cream packaging, after making small holes in the bottom. In this case, Easter will be in the shape of a cut cone.

Custard royal Easter

Custard royal Easter according to this recipe turns out very tasty and tender.

Ingredients:

Preparation:

Royal Easter with condensed milk

Ingredients:

Preparation:

Ingredients:

800 g cottage cheese;
300 g sour cream;
150 g butter;
5 yolks;
300 g sugar;
1 cup almonds;
1 pack of vanilla.

Preparation:

You can serve almond Easter by pouring nut cream on top or decorating peanut butter from a cooking syringe.

Royal Easter honey

Ingredients:

Preparation:

You can serve this Easter garnished with nuts and honey or caramelized fruit.

Very soon Holy holiday Easter. Housewives begin to prepare for the celebration in advance, because there is so much trouble ahead associated with baking Easter cakes, preparing holiday dishes, cleaning and decorating houses and apartments. Children look forward to the moment when they, together with their parents, will paint eggs and make bunnies for eggs.

There are many interesting traditions related to the preparation and celebration of this wonderful holiday. This is a time of pleasant expectations, communication with family, time to receive guests and time to treat.

One of Easter traditions- preparing cottage cheese Easter. This dish is prepared only once a year, for the holiday table. This custom is mainly widespread in central and northern regions Russia, while in Ukraine Easter is called Easter cake ( holiday bread), .

There are two ways to prepare cottage cheese Easter: raw and custard. Because the raw cottage cheese It is not stored for a long time; raw Easter eggs are made in small sizes.

Today's article is dedicated to Easter custard recipes.

The main component in each recipe is pureed cottage cheese, to which butter, sour cream or cream, and eggs are added. At your discretion, you can add: raisins, candied fruits, nuts, lemon zest, cocoa, honey or sugar, cinnamon, and other spices.

It is convenient to make Easter in a special form, which is sold in online stores, but you can do without it.

So let's get started!

This recipe can even be considered healthy nutrition) Nothing superfluous, nothing harmful. And this delicious dish is very easy to prepare.

To prepare cottage cheese Easter, use natural homemade cottage cheese. If you know how to make cottage cheese at home, it’s better to make it yourself.

Brewed Easter lasts longer than raw Easter, but you still shouldn’t cook it too much in advance. It can be stored in the refrigerator for no more than 5 days.

Fat cottage cheese – 1 kg.
Sour cream – 250 gr.
Eggs – 4 pcs.
Butter ( room temperature) – 150 gr.
Sugar – 200 gr. (less or more to taste)
Lemon zest – 1 teaspoon
Orange zest – 1.5 teaspoon
Vanilla sugar– 1-2 teaspoons
Salt – 0.5 teaspoon
Raisins – 100 gr.
Dried fruits – 100 gr. (raisins, blueberries, cranberries, dried apricots, candied fruits)
Nuts – 70 gr.

Important: before removing the zest from fresh lemon or orange, you must first put these fruits in boiling water for a minute. This is due to the fact that to increase the shelf life of these fruits, they are coated with preservatives.

If you don’t have a special mold for Easter, you can use any container with holes so that excess whey can drain, a colander or a basket. You will also need a piece of gauze about 1 meter by 1 meter, or less.

1. In this recipe we use homemade cottage cheese, it must be rubbed through a sieve to make it homogeneous and loose. If your cottage cheese is difficult to puree, you can use a blender and beat it.

2. Add sour cream, sugar, softened butter at room temperature, lemon and orange zest, salt, vanilla extract, eggs to the cottage cheese.

3. Mix all ingredients by hand, and then beat with a mixer until smooth.

4. Now this curd mass We'll brew it. To do this, pour it into a saucepan with a thick bottom. Cook over low heat with constant stirring. As it heats up, the mass will become more liquid. As soon as the very first bubbles appear on the surface, turn off the heat.

Tip: Do not boil the curd mass, because the curd will curdle.

5. Cool the curd mass. To speed up this process, you can lower a bowl of cottage cheese into a saucepan with cold water, you can add ice to the water. At the same time, the mass becomes thick again. To cool completely, place everything in the refrigerator for 2 hours.

6. Add washed dried fruits, raisins, candied fruits, and nuts to the cooled curd mass.

7. Place the finished curd mass in the mold. The shape can be any container with holes through which excess whey will escape. The mold must be covered with damp gauze in 2 layers.

8. We put Easter under pressure. To do this, place a plate on top of the cottage cheese, and on the plate something heavy, for example, a jar of water. The cottage cheese should be compacted. Excess moisture that will flow into the plate must be drained periodically. We put the entire structure with pressure in the refrigerator for a day.

Important: lay the gauze in the mold evenly and neatly around the circumference so that the Easter shape is beautiful.

8. After a day, take out the Easter, turn it over and remove it from the mold. Remove the gauze.

We decorate our product with decorative elements.

Important: cutting Easter is easier with a hot, wet knife.

Bon appetit!

Cooking cottage cheese Easter with semolina in the oven

For those who do not want to eat raw cottage cheese for any reason, we offer great recipe cottage cheese Easter baked in the oven. This recipe is perfect for children, it will not contain raw foods, and Easter will taste like cheesecake. Easter is baked for 1-1.5 hours at a temperature of 150-170 degrees; the golden crust will tell us about the readiness of the dish.

To prepare we will need:

Cottage cheese 9% – 1 kg.
Sour cream 20% – 1 glass
Eggs – 6 pcs.
Cream 10% – 100 ml.
Semolina – 1 tablespoon
Starch – 1 tablespoon
Sugar – 180 gr.
Baking powder – 1 heaped teaspoon
Lemon juice – 1 tablespoon
Dried fruits – 100 gr.
Vanilla, nutmeg, cardamom, cinnamon - to taste
Salt – 0.5 teaspoon
Glaze for decoration

1. For homogeneity and looseness, grind the cottage cheese through a sieve or beat with a blender.

2. Separate the yolks from the whites and beat with a blender with half a portion of sugar, the second half of the sugar will remain for the whites.

3. Add whipped yolks, sour cream, cream, starch, baking powder to the cottage cheese, semolina, lemon juice, vanilla, nutmeg, cardamom, cinnamon. Mix everything well with the addition of each ingredient. The more we stir, the more airy our Easter will be.

4. Add dried fruits and leave the curd mass alone for the semolina to swell.

5. Beat the chilled whites with a blender with salt and the remaining sugar until stiff foam.

6. Put 1/3 of the whipped whites in the refrigerator to decorate Easter, mix the remaining whites with the curd mass.

7. Heat the oven to 160 degrees.

8. Cover the prepared baking dishes parchment paper, grease with oil and fill with curd mass to 3/4 of the volume. Can be used paper molds for baking Easter cakes.

9. Cover Easter with foil and place on a baking sheet. It is better to place additional water in the oven; you can pour it on a baking sheet if the pans with Easter are sealed, or place them nearby in some container, preferably an iron one, so that the glass does not burst in the oven.

10. Place Easter in the oven, after 40 minutes remove the foil and leave for another 20-40 minutes depending on the size of your molds.

Don’t rush to take out the Easter eggs; leave them in the turned off oven until they cool completely. If you suddenly take out hot Easter eggs, they will collapse. Let cool completely in the oven. Only after this we take them out and remove them from the molds.

11. Add glaze and a few drops to the reserved egg white lemon juice. We decorate Easter with icing and we can eat.

Happy holiday to everyone!

Step-by-step video recipe

We offer you a wonderful step by step video recipe for royal custard Easter.

To prepare we will need:

cottage cheese (fat) – 500 grams
3-4 yolks (or 2-3 eggs)
sour cream – 200 grams
butter – 100 grams
sugar – 100 grams
vanilla sugar – 1 teaspoon
raisins – 150-200 grams

Cottage cheese Easter with cream

Custard royal Easter on the table is a symbol of well-being and prosperity in the family. This recipe uses cream instead of sour cream, so the Easter is tender and more airy. The main thing is that the products are fresh and of high quality. Use either homemade cottage cheese or proven store-bought cottage cheese. The oil should also be real and tasty.

To prepare we will need:

Cottage cheese with fat content up to 9% – 550 gr.
Heavy cream – 100 gr.
Yolks – 3 pcs.
Sugar – 100 gr.
Butter – 100 gr.
Vanilla extract
Raisins, nuts, candied fruits – 70 gr.

1. Rub the cottage cheese through a sieve or beat with a blender until it becomes homogeneous and loose.

2. Prepare the raisins by pouring boiling water over them and leaving for 20 minutes.

3. Add sugar, yolks, butter at room temperature to the cottage cheese and beat for 2 minutes with a mixer at high speed.

4. Place the curd mass in a saucepan with a thick bottom, put it on low heat and, with constant stirring, bring it almost to a boil, until the first bubble appears, and remove from heat. It is important not to overheat the cottage cheese so that it does not curdle. The curd mass will become liquid, this is normal.

5. Add to the mass vanilla extract and if desired, you can beat it with an immersion blender.

Cool the curd mass using a bowl of ice, stirring constantly. The mass will thicken. Place it in the refrigerator for 2 hours to cool completely.

6. Add whipped cream to the thickened curd mass. They need to be cooled first and then beaten well.

8. Add raisins, candied fruits, nuts and mix well.

9. Cover the prepared Easter pan without a bottom with 2 layers of damp gauze. Place the curd mass into it and compact it well.

Cover with gauze and place a press on top. Place in the refrigerator for a day. During the day, pour out the liquid that will collect on the plate.

10. Take Easter out of the refrigerator, remove the uniform, remove the gauze, decorate as you wish and treat your loved ones.

Celebrate Easter and be healthy!

Royal Easter with chocolate Three chocolates

This is very unusual and delicious recipe cottage cheese Easter - Three chocolates. This Easter will be a decoration festive table. She will not leave anyone indifferent, she looks so attractive and appetizing. Compliments to the hostess from guests are guaranteed!

To prepare we will need:

Homemade cottage cheese – 500 gr.
Cream 20% fat – 200 ml.
Butter – 100 gr.
eggs – 3 pcs.
sugar – 150 gr.
dark chocolate – 50 gr.
milk chocolate– 50 gr.
coconut flakes - 2 tbsp. spoons.
Nuts – 70 gr.

Preparation:

1. Rub the cottage cheese through a sieve or beat with a blender. Mix cottage cheese with softened butter at room temperature.

2. Mix eggs with sugar, vanilla, cream and combine with curd mass.

3. We put everything on very high small fire and stir constantly until the first bubbles appear. As soon as the first bubbles appear, remove from heat. There is no need to boil the mixture because the curd will curdle.

4. Divide the curd mixture into 3 equal parts. Melt milk and black chocolate separately in the microwave or in a water bath.

Add to the first part of the curd mass coconut flakes. Add dark chocolate to the second part. Add milk chocolate to the third part. Mix each portion and add nuts to taste.

5. Cool the curd mass and start pouring it into the mold. To do this, cover the mold with wet gauze. Lay out the gauze evenly so that unnecessary folds do not appear on Easter.

6. Lay out the curd mass in layers. First the white part with coconut flakes, then the part with milk chocolate and the last layer with dark chocolate. Carefully cover the top with gauze and place a cardboard the size of the mold on the gauze. We lay the oppression on top of the cardboard and put it in the refrigerator for about a day. During this time, excess whey will drain from the Easter; it must be drained periodically.

7. After a day from Easter, we remove the oppression and turn it over onto a plate. Carefully remove the uniform and gauze. For beauty, you can pour melted chocolate on top and add nuts.

Bon appetit and happy holidays!

Coconut curd Easter

We suggest preparing this delicious coconut cottage cheese Easter, please yourself and your loved ones with it. It will be appreciated by those with a sweet tooth exquisite taste. Delicious aroma of coconut, cottage cheese, chocolate glaze- paradisaic delight.

To prepare we will need:

Fat cottage cheese – 500 gr.
Butter – 50 gr.
Coconut oil (organic, coconut scented) – 50 g. If you don't have coconut oil, you can add another 50 grams of butter.
Sugar – 100 gr.
Cream (20-33%) or sour cream – 200 ml.
Yolks – 3 pcs.
Coconut flakes – 100 gr.

Chocolate glaze:

Milk chocolate – 100 gr.
Cream – 80 ml.

1. Grind the cottage cheese through a sieve so that grains are not felt in the finished Easter. You can beat the cottage cheese with a blender.

2. Add yolks, cream to the cottage cheese and mix.

3. Creamy and Coconut oil melt in a water bath with sugar. Combine the butter-sugar mass with the curd-yolk mixture and place on water bath brew.

Constantly stir the mixture until it becomes more liquid and when the first bubbles appear on the surface, immediately remove from the heat so that the curd does not curdle.

Important: Remove the curd mass from the heat when the first bubble appears so that it does not curdle.

4. Cool the curd mass by placing the pan in a bowl with ice.

5. Add salt, vanillin and coconut flakes, mix.

6. If you didn’t buy a special baking dish, prepare it yourself. Using a hot knitting needle, we pierce holes in the existing plastic mold along the bottom and along the perimeter.

7. Cover the mold with damp gauze. Place a plate under the pan with Easter into which the whey will flow.

Important: To make it easy to take out the Easter cottage cheese, cover the mold with damp gauze in 2 layers.

8. Place a press on the curd mass and place it in the refrigerator overnight.

9. Take out the Easter, turn it over, remove it from the gauze and decorate with chocolate icing.

Let's enjoy a tender, fragrant Easter!

Recipe without eggs on gelatin

Very unusual recipe two-layer Easter for lovers of exclusiveness. Easter will be beautiful and delicious! The recipe does not contain eggs, it is suitable for those who are allergic to them. The recipe contains gelatin. This recipe takes a little fiddling, but it's worth it! You can use any berries, such as blueberries, currants or cherries.

To prepare we will need:

Gelatin – 40 gr.

Bottom layer:

Cottage cheese – 200 gr.
Sour cream – 300 gr.
Cherry – 100 gr.
Sugar – 120 gr.

Upper layer:

Cream 20% – 300 gr.
Sugar – 80 gr.
Vanilla extract or vanillin.

1. Pour gelatin with cold water and leave to swell.

2. Prepare the top creamy vanilla Easter layer. To do this, pour the cream into a saucepan and add sugar and vanilla extract.

3. Place the cream on low heat, stirring constantly until the sugar dissolves, but do not let it boil.

4. After the sugar has dissolved, remove the pan from the heat and after a minute add 1/3 of the swollen gelatin to this pan. Stir well until the gelatin dissolves.

It is very important that the gelatin does not overheat, otherwise it will lose its properties.

5. The creamy vanilla mass is ready and we can pour it into the prepared form. To add originality to Easter, tilt the mold and fix it at an angle, pour the mixture into the tilted mold and put it in the refrigerator for 2 hours until it hardens completely.

6. Prepare the bottom layer. To do this, add sour cream, pitted cherries and sugar to the cottage cheese. Mix well and beat with a blender. The mass becomes liquid and pink.

7. Add the remaining gelatin to this mass. Pour the curd-cherry mass into a saucepan with a thick bottom, put it on low heat, stirring well and dissolving the gelatin without boiling.

8. Cool the curd-cherry mass a little. We take the frozen white mass out of the refrigerator, pour the pink mass on top of it as a second layer and put it in the refrigerator overnight.

9. To remove Easter from the mold, we dip the mold in hot water for 2 seconds.

10. Turn Easter over to beautiful plate, decorate with any decor as desired.

Bon appetit!

On the eve of the most sacred holiday - Christian Easter, most people in the circle of family and friends prepare for the celebration of this great holiday - they paint eggs, bake Easter cakes and, of course, prepare cottage cheese Easter, which, along with other attributes of the festive table, personifies the resurrection of Jesus Christ.

“Milky thickened” is another name for Easter in Church Slavonic. This name can be interpreted as follows: when Moses, at the behest of God, led the Jews from Egyptian slavery to the land where “milk and honey” flowed to continue the free race. So milk and honey became a symbol of endless joy. Cottage cheese is one of best products, which can be made from milk.

Easter, according to tradition, should be in the shape of a truncated pyramid, prepared in a wooden Easter bowl. According to one version, this form personifies Heavenly Zion, the unshakable foundation of the “New Jerusalem”. And this cottage cheese dish means Easter fun and the sweetness of heavenly life. And another version says that the shape of Easter repeats the shape of Mount Golgotha, on which the Son of God was crucified.

The Easter decoration must contain the letters ХВ - Christ is Risen! The sides are decorated with sprouts and flowers - a sign of the miraculous Resurrection of Jesus, as well as a Cross and a spear - a sign of the torment of Christ on Good Friday.

In this article we will try to consider several options for preparing custard and raw curd paskas.

Basic tips for making Easter cottage cheese at home:

It is better to use fresh cottage cheese with a high fat content of 5-9%.
In custard paska recipes, you should never bring the mixture to a boil.
The bean bag must be covered with damp gauze, folded in two, or better yet, three layers.
It is necessary to place under the bean box deep container, as whey will drain from it.
If you don't have a bean bag - special form To prepare paskas from cottage cheese, you can use a colander.
Before adding raisins, they must be washed and dried. It can also be soaked in aromatic alcohol, this will make the dish even more delicious.

Tsar's Easter according to a simple, classic recipe

Royal Easter is one of the most popular on the holiday table. There are several cooking options, but we’ll talk about recipes for custard and raw Tsar’s Easter.

Why is it called “Tsarskaya”, you ask, because previously only the royal nobility could afford to use dried fruits and nuts in the preparation of paska. Poor people simply prepared it from cottage cheese.

We will need:

cottage cheese – 500 g;
butter – 100 g;
sour cream – 2 tablespoons;
yolks – 2 pcs;
sugar - half a glass;
vanilla sugar – 1 teaspoon;
raisin.

Preparation:

Cottage cheese, ground through a sieve, is more airy and tender.

Remove the oil before you start cooking.

Tsarskaya raw without cooking

This recipe describes how to prepare wet Easter without cooking, and it contains raw eggs, so it is necessary that they are fresh and preferably homemade.

We will need:

cottage cheese – 500 g;
cream – 1 glass;
yolks – 3 pcs.;
sugar – 1 glass;
butter – 200 g;
raisins and candied fruits.

Preparation:

Grind the cottage cheese through a sieve to obtain a soft, homogeneous consistency.
Mix softened butter with sugar.
Add to oil raw yolks. Mix everything well.

Wash the eggs and only then break them, separating the whites from the yolks.

Cottage cheese Easter without baking with chocolate and nuts

Chocolate lovers will love this Easter. It will definitely become a decoration for the holiday table, because it looks very beautiful and unusual, and the taste is simply incredible. After all, it combines milk and bitter chocolate, and with the addition of nuts... This recipe is worth trying and rating. It's just a pleasure!

We will need:

cottage cheese – 500 g;
eggs – 3 pcs;
sugar – 150 g;
cream 20% - 200 ml;
butter – 100 g;
dark chocolate – 50 g;
milk chocolate – 50 g;
coconut flakes - 2 tablespoons.

Preparation:

Recipe for raw cottage cheese Easter with condensed milk without eggs

Easter with condensed milk is the easiest delicacy to prepare without cooking. It does not use raw eggs, and the list of necessary ingredients itself differs from other recipes in its size. It contains only 3 product names!

We will need:

cottage cheese – 600 g;
condensed milk with sugar – 1 can (380g);
candied fruit.

Preparation:

Easter creme brulee with Filevo ice cream

Easter based on cottage cheese and ice cream is very unusual, tasty, with delicate taste Creme brulee. The kids will definitely like it. You can use not only creme brulee flavored ice cream, but also ice cream and other flavors.

We will need:

cottage cheese – 400 g;
ice cream – 250 g;
butter – 50 g;
sugar – 5 teaspoons;
1/3 part lemon;
raisins, nuts.

Preparation:

Cottage cheese Easter on boiled yolks

An interesting recipe using boiled eggs, ideal for people who are afraid to add raw eggs to their dishes. Besides boiled eggs give Easter even more tenderness and airiness.

We will need:

cottage cheese – 400 g;
boiled yolks – 5 pcs;
sugar – 100 g;
butter – 120 g;
fat sour cream (more than 20%) – 100 g;
dried fruits.

Preparation:

Easter from cottage cheese without eggs with gelatin

Easter with gelatin is very easy to prepare. Its advantage is that you don’t have to have a pastry case; you can fill any molds you have with the curd mass. There is no need for the whey to drip off since the gelatin already sets well and holds its shape.

We will need:

cottage cheese – 600 g;
gelatin – 20 g;
sour cream – 125 g;
powdered sugar – 1 cup;
butter – 50 g;
cream – 30 g;
vanillin;
salt - a pinch;
candied fruit.

Preparation:

You can use sour cream and cream of any fat content.

Then add vanillin and mix again.
Now it’s the turn of gelatin, which can already harden during this time. If the gelatin has frozen, then it must be heated in the microwave or on the stove.

Never bring gelatin to a boil.

If you use molds, simply fill them with curd mass and put them in the refrigerator.

Cottage cheese Easter with cream with raisins and dried apricots

Custard Easter made with cream and dried fruits turns out very tender with an incredible creamy milky aroma. Very tasty and easy to prepare!

We will need:

cottage cheese 9% fat – 500 g;
cream – 125 ml;
yolks – 2 pcs;
sugar – 150 g;
butter – 100 g;
dried apricots and raisins – 50 g each.

Preparation:

Make sure to rinse the dried fruits before adding them.

Video of making Easter from cottage cheese according to Yulia Vysotskaya’s recipe

I suggest you also watch the cooking video creamy easter from cottage cheese.

I hope these simple recipes will help you, because now you know how to cook Easter from cottage cheese at home. Easter prepared with your own hands fills all loved ones with love and warmth who will gather at one common table on the sacred holiday. Peace to you and good health!!!

This Easter for your special taste qualities, because it contains a lot of dried fruits, candied fruits, and nuts, it is deservedly called the Tsar’s Curd Easter.

Properly prepared Easter from cottage cheese will become a real decoration for the festive Easter table and will delight your unique taste your household and guests.

Cottage cheese Easter must be prepared in a mold from which excess liquid can drain freely.
There are special springforms, but if you don’t have one, then you can prepare cottage cheese Easter in a regular flower pot with a hole, a cup for sour cream or yogurt (after drilling a hole in the bottom).
So that Easter can be easily removed from such an improvised form, the mold must be lined with gauze before you lay out the curd mass.
The mold with Easter will need to be placed over a small bowl of water into which excess liquid will drain.
It is best to prepare cottage cheese Easter on Saturday evening, just before the holiday, and keep it in the refrigerator for no more than a day, so it will be tastier and fresher.

And now let's get down to business from words, I bring to your attention best recipes cottage cheese royal Easter.

Cottage cheese Easter Tsarskaya

Fresh cottage cheese good quality- 500 grams;
Cream - 1 glass; Granulated sugar - 1 glass;
Yolks - 3 pieces;
Butter - 200 grams;
Raisins - 2 tablespoons;
Candied fruits - 150 grams;
Vanillin, almond, cardamom.

Note!

All products for preparing Easter must be fresh and of good quality! Since eggs are placed raw at Easter, it is imperative to buy them only fresh and of high quality.

The butter must be softened before cooking; to do this, remove it from the refrigerator two hours before cooking.

Preparing Easter:

Rub the cottage cheese thoroughly through a sieve. Grind the butter in a bowl with sugar. If possible, it is better to grind the sugar into powder.
Wash the eggs, separate the yolks from the whites. We will only need the yolks, and you can use the whites for other baked goods or make icing for Easter cakes.
Add the yolks to the mashed butter and grind the mass well so that it turns out homogeneous and fluffy.
Next, add vanillin and cardamom (sieve through a strainer). If there is no cardamom, cook without it.
Mix the egg and butter mixture well again and add the curd mass to it - mix everything well.
Then add candied fruits, raisins, nuts to the mixture and mix everything so that all ingredients are distributed evenly throughout the curd mass.
In a few hours, the raisins need to be washed well, or even better, steamed and dried in a paper towel.
Almonds also need to be prepared in advance, lightly fry them and chop them with a knife into medium-sized pieces. Almonds can be replaced with any other nuts, such as walnuts.
Whip the cream (necessarily chilled) with a mixer and carefully add it to the curd mass. Mix very carefully from top to bottom.
Wet the gauze in cold water and squeeze it out. Cover the Easter pan with gauze. Carefully distribute the gauze over the corners of the mold so that our Easter turns out beautiful.
Place the curd mixture into the prepared pan. We wrap the ends of the gauze over the top and place a plate on top. Place everything in the refrigerator for 12 hours.
In the morning, we disassemble the mold and take Easter out of it, remove the gauze. Decorate with candied fruits, nuts, raisins and sweets.

Cottage cheese Easter is ready!

Easter cottage cheese Tsarskaya custard

Ingredients for cooking:

Fresh cottage cheese - 500 grams; Eggs - 3 pieces;
Sour cream - 1 glass;
Butter - 100 grams;
Almonds, raisins - 50 grams each;
Sugar - 150 grams.
Vanilla sugar - 1 sachet.

Preparing Easter:

We rub the curd through a sieve, transfer it to a saucepan and add softened butter. Grind the butter and cottage cheese well.
Add sour cream and eggs to the curd mass and mix everything well.
Place the saucepan with the curd mixture on low heat and heat, stirring constantly with a wooden spatula until it boils. As soon as the mixture boils, immediately remove the pan from the stove and quickly cool. Ice cubes can be used for this purpose.
Place ice in a larger saucepan, add water and let the curd mass cool. While cooling, add sugar to the warm mass, so it will dissolve better.
As soon as our curd mass has cooled, add vanillin, raisins, washed and dried, as well as fried and chopped almonds. Mix everything well and put it in the Easter pan. The form must first be filled with gauze, as described in the previous recipe.
We put the form with Easter under pressure and put it in the refrigerator for 12 hours.
After this time, the curd custard Easter carefully remove from the mold beautiful dish and decorate to your taste with sweets, dried apricots, candied fruits and nuts.

Easter Tsar's custard with dried apricots and nuts

Ingredients for cooking:

Cottage cheese - 500 grams;
Eggs - 3 pieces;
Sour cream - 200 grams;
Butter - 100 grams;
Sugar - 150 grams;
Raisins - 70 grams;
Dried apricots - 70 grams;
Almonds or other nuts - 50 grams;
Vanillin - 1 sachet.

Preparing Easter:

Wipe the cottage cheese and transfer it to a saucepan.
Add sour cream and butter (softened) to the curd - mix everything well until homogeneous mass or beat with a mixer.
Add vanillin and sugar to the curd mass and mix everything again.
Place the saucepan with the curd mass on a very low heat and heat it; as soon as the mass begins to boil, beat in the eggs. Eggs need to be driven in one at a time, mixing the mixture very thoroughly after each added egg.
As soon as all the eggs are beaten and mixed, immediately remove the pan from the heat on the stove and cool the curd mass. To do this, place the pan in cold water.
Add well-washed and dried dried apricots and raisins to the cooled mass. Roast the nuts, chop them and add them to the curd mass - mix everything well.
We line the mold with gauze and lay out the curd mass we have prepared. Carefully wrap the ends of the gauze and place pressure on top.