Easter cakes differ from Easter cakes in the way they are prepared and in the type of dough as a whole. Traditionally, it is prepared in the form of a truncated pyramid, for which special wooden molds were used earlier. For her, they definitely take the best quality fat cottage cheese. Sharing great recipes for raw, custard and baked cottage cheese Easter!
1. Curd Easter in the oven
The simplest recipe for those who do not like raw Easter.
You will need: 400 g of cottage cheese, 8 eggs, 70 g of butter, 100 g of sugar, 100 g of raisins.
Preparation: Beat the curd with a blender or grind through a sieve until smooth. Mix it with sugar and gradually add softened butter.
Separately, beat the eggs and beat them until a firm white foam, and mix with the curd mass using a mixer. Add raisins to the dough, stir with a spoon and arrange in the molds. Bake Easter for 40-50 minutes in the oven at 180 degrees.
2. Curd Easter in a slow cooker
Instead of candied fruits, you can add dried fruits, nuts or pieces of chocolate to Easter.
You will need: 750 g of cottage cheese, 2 eggs, 80 g of butter, 150 g of sugar, 1 glass of candied fruit, 400 ml of 20% cream.
Preparation: Grind the cottage cheese until smooth and add sugar to it. Separately mix the melted butter and cream and add to the curd. Beat the eggs into a white foam and combine both masses, and then mix again until smooth.
At the very end, add candied fruits to the dough, mix and put it in the multicooker bowl. Cook for about an hour on the baking setting, leave in the pan for another 15 minutes and you can decorate.
3. Cottage cheese Easter in a water bath
The third and more classic cooking method. In fact, this is a simplified version of the custard Easter.
You will need: 1 kg of cottage cheese, 5 eggs, 1 glass of sugar, 100 g of butter, 200 g of sour cream, 100 g of raisins, 100 g of candied fruits.
Preparation: Grind the cottage cheese through a sieve and mix until smooth with sour cream, eggs and sugar. Add softened butter there, and mix again with a whisk or mixer.
Place the pan with the dough in a water bath and cook, stirring occasionally, but do not let the mixture boil. As soon as the first bubbles appear, remove the dough from the heat and refrigerate in a bowl of cold water. Add the raisins with candied fruit, put in a mold, cover with gauze and leave the Easter in the refrigerator under the load overnight.
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4. Curd Easter under pressure
This Easter is being prepared under pressure. The curd remains soggy, so you need to eat it as soon as possible!
You will need: 500 g of cottage cheese, 0.5 cups of sugar, 0.5 cups of sour cream, 100 g of butter, 0.5 cups of raisins, nuts and candied fruits.
Preparation: Chop candied fruits with nuts, and pour raisins with water. Mix sugar with sour cream until dissolved, and grind the cottage cheese through a sieve. Combine both masses, and add soft butter there, and at the end - candied fruits and the rest of the filling.
Cover the shape with gauze, lay out the curd mass and cover with the edges of the same gauze on top. Leave Easter in the cold for 10-12 hours under pressure from a 3-liter can of water. Drain the whey periodically during the process.
5. Cottage cheese Easter with semolina and starch
The dough turns out to be denser, with an interesting texture.
You will need: 500 g of cottage cheese, 3 eggs, 250 g of sugar, a pinch of salt, 3 tbsp. semolina, 1 tbsp. starch, 50 g butter, 100 g raisins, 50 g nuts.
Preparation: Grind the cottage cheese until smooth and mash it well with sugar. Add eggs and soft butter there, and then add salt, raisins and chopped nuts.
Last of all, add semolina and starch to the dough and leave to stand for 15 minutes. Put in a mold and bake for 40 minutes at 180 degrees or send it to a slow cooker for an hour.
6. Choux cottage cheese Easter
You definitely need a saucepan with a thick bottom so that the curd mass is evenly heated and does not burn.
You will need: 500 g of cottage cheese, 4 yolks, 200 g of sour cream, 100 g of sugar, 80 g of raisins, 50 g of nuts.
Preparation: Mix the grated cottage cheese with sugar, yolks and sour cream.Add the diced butter and beat until smooth.
Pour the dough into a saucepan and cook over low heat, stirring constantly, almost until boiling. Cool the pot in cold water, put it in the refrigerator for a couple of hours and stir in the raisins and nuts. Put the Easter in a mold, cover with gauze and leave it under pressure in the refrigerator for a day.
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7. Cottage cheese Easter with gelatin
The recipe is suitable for novice cooks and those who are afraid that Easter will not keep its shape.
You will need: 600 g of cottage cheese, 250 g of sugar, 400 ml of cream, 100 g of candied fruits, 50 g of raisins, 2-3 tbsp. gelatin.
Preparation: Pour the raisins with water, and cut the large candied fruits. Pour gelatin with water too and leave to swell according to the instructions, and then gently heat it up in a water bath.
Grind the cottage cheese through a sieve, and beat the cream with a mixer with sugar until foamy. Combine both masses, add gelatin, candied fruits and raisins, and mix again. Put in a wrapped mold and leave in the refrigerator until it hardens.
8. Cottage cheese Easter with chocolate
We recommend adding several different types of chocolate.
You will need: 500 g cottage cheese, 100 g sugar, 3 tbsp. sour cream, 50 g of white chocolate, 50 g of milk chocolate.
Preparation: Mix the grated cottage cheese with sour cream and sugar until smooth. Grate the chocolate on a fine grater, add to the curd mass and mix thoroughly again. Cover the mold with gauze, fill it with a mass and leave in the refrigerator for 12 hours under a load of about 500 g. Drain the serum periodically.
9. Curd Easter with mascarpone
Mascarpone adds pleasant nuances to the taste of a classic Easter dessert.
You will need: 500 g of cottage cheese, 120 g of mascarpone, 4 yolks, 0.5 cups of 30-35% cream, 120 g of powdered sugar, vanillin, 50 g of butter, 0.5 cups of candied fruits, raisins and nuts.
Preparation: Whisk the yolks with the powder and gradually add the cream. Brew the mixture over low heat until almost boiling, stirring constantly. Add mashed cottage cheese, mascarpone, vanilla and melted butter, mix everything again, and add nuts, candied fruits and raisins.
Cover the mold with gauze and fill it tightly with the curd mass. Cover the top with hanging gauze ends, press down with a small load and put in the refrigerator overnight.
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10. Cottage cheese Easter with condensed milk
For those who cannot imagine their life without sweets!
You will need: 450 g of cottage cheese, 150 g of butter, 150 g of sour cream, 250 g of condensed milk.
Preparation: Beat the cottage cheese, soft butter and sour cream in a blender until smooth, and then add condensed milk to the mass. Mix everything well, put it in a mold and leave the Easter under pressure in the refrigerator for at least 12 hours. Drain the whey often because there is a lot left in this recipe.
11. Curd Easter with poppy seeds
The poppy filling will be a real surprise.
You will need: 300 ml 30% cream, 120 ml milk, 300 g poppy seeds, 350 g sugar, 400 g cottage cheese, 10 g gelatin.
Preparation: Soak gelatin according to the instructions, mix with cottage cheese and 200 g of sugar. Add whipped cream there and mix again until smooth.
Grind the poppy seeds with the remaining sugar in a coffee grinder, pour in milk and heat the mass until smooth. Place the curd mixture in a mold on the bottom and along the sides. Fill the middle with the poppy filling, and top it again with cottage cheese. Leave your groin for a day in the refrigerator under pressure.
12. Cottage cheese Easter with cherries
Thanks to the berries, Easter gets a pleasant pink color.
You will need: 500 g of cottage cheese, 2 eggs, 80 g of sugar, 200 ml of 20% cream, 150 g of cherries, 180 g of butter, a pinch of salt.
Preparation: Beat eggs with salt and sugar, add cream and beat again. Boil the mass over low heat, stirring constantly, almost to a boil. Grind butter with cottage cheese and combine both parts.
Add a couple of tablespoons of cherry juice to the dough and beat with a blender. Add the pitted cherries, stir and fill the mold with the blank. Store Easter in the refrigerator overnight under a small load.