Easter Cake with Honey and Candied Fruits
Baking and Desserts | Russian cuisine
⏳ Time
2 hours 30 minutes
🥕 Ingredients
11
🍽️ Servings
8
Description
Bon appétit!
Ingredients
- Cottage cheese - 31.7 oz
- 10% cream - 8.8 oz
- Whole egg - 3 pieces
- Honey - 5 teaspoons
- Butter - 1.8 oz
- Candied fruits - 1.8 oz
- Almond - 1.1 oz
- Dried Apricots - 3 pieces
- Green Figs - 3 pieces
- Ground dried cherries - 0.7 oz
- Raisins - 0.7 oz
Step by Step guide
Step 1
Pass the cottage cheese through a sieve to remove any lumps.
Step 2
Whisk the egg yolks with honey and add the sour cream.
Step 3
Mix the resulting mixture with softened butter and strained cottage cheese, and blend well with a mixer until smooth.
Step 4
Now, this mixture needs to be cooked in a water bath. Pour water into a pot and place a smaller pot with the cheese mixture inside it. Cook over low heat for 30–40 minutes until thickened, stirring constantly.
Step 5
After brewing, immediately place the pot in a bowl of cold water. While it cools down, continue to stir the mixture constantly.
Step 6
Soak the almonds in water for a few hours, then peel off the skins and chop coarsely.
Step 7
Add the candied fruits, almonds, raisins, cherries, finely chopped figs, and apricots to the cooled cheese mixture. Mix everything thoroughly.
Step 8
Line the cheese mold with damp cheesecloth, folded in 2-3 layers, and spoon the cottage cheese mixture into it.
Step 9
Cover the surface of the Easter cake mold with the hanging edges of cheesecloth, place a layer of plastic wrap on top, cover with a piece of thick cardboard cut to the size of the mold, and then place a weight on top.
Step 10
Place a damp cheesecloth, folded in several layers, at the narrow end of the mold to catch the liquid that drips from the Easter cake. Put the cake in the refrigerator overnight.
Step 11
Then remove the Easter mold from the refrigerator, carefully take off the form, trying not to damage the pressed delicate relief. Gently remove the cheesecloth and decorate the Easter dish.
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