Easter Cake with Boiled Condensed Milk and Walnuts
Baking and Desserts | Russian cuisine
⏳ Time
40 minutes + 1 day
🥕 Ingredients
7
🍽️ Servings
8
Description
This recipe is taken from a book by Anna Smith titled 'Red Easter'.
Ingredients
- Cottage cheese - 12.3 oz
- 20% Sour Cream - 4.2 oz
- Butter - 1.8 oz
- Vanilla salt - 0.4 oz
- Sweetened Condensed Milk with Coffee - 8.3 oz
- Walnuts - 1.8 oz
- "Jubilee Cookies" - 1.8 oz
Step by Step guide
Step 1
Toast the walnuts in a dry skillet for a few minutes, then chop them coarsely.
Step 2
Chop the cookies in the same way and toast them in a skillet. Mix the nuts and the cookie crumbs.
Step 3
Place the cottage cheese, soft butter, 200 grams of boiled condensed milk, vanilla sugar, and sour cream into a bowl and mix well with a fork. It's better to choose a boiled condensed milk with a thick consistency.
Step 4
Blend with an immersion blender until smooth and uniform.
Step 5
Line the mold with 2 layers of well-wrung cheesecloth.
Step 6
Gently fold the cottage cheese mixture with the nuts and cookies using a spatula. Avoid mixing for too long to prevent the cookies from disintegrating.
Step 7
Transfer the prepared mixture into a mold, fold the ends of the cheesecloth over the top, and place a weight on it.
Step 8
Refrigerate for at least 24 hours.
Step 9
For the cream, mix 3 teaspoons of sweetened condensed milk and 2 teaspoons of sour cream. You can adjust the flavor to your liking.
Step 10
Decorate the finished Easter cake with cream and sprinkle with chopped walnuts.
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