Eggless Easter Cake
⏳ Time
1 hour
🥕 Ingredients
6
🍽️ Servings
8
Description
If you have a food processor, you can use its chopping blade. Gradually add the cottage cheese with butter and almonds one at a time. If the processor runs continuously, it takes about 10 minutes, and the base mixture is ready. It didn't work out this way in a blender, as there were still chunks of butter.
Ingredients
- Low-fat lactose-free milk - 2 lbs
- Butter - 7.1 oz
- 10% cream - 7.1 oz
- Chopped almonds - 3.5 oz
- Raisins - 3.5 oz
- Powdered Sugar - 2.8 oz
Step by Step guide
Step 1
Pass the cottage cheese through a sieve with the butter (the smaller the diameter of the holes in the sieve, the better, so I used a flour sieve, but a standard one works too).
Step 2
Then add the sour cream and powdered sugar to the cottage cheese and butter mixture, and mix well.
Step 3
Soak the raisins for about 15 minutes, rinse well, drain in a colander, and add to the mixture.
Step 4
Crush the unsalted roasted almonds in a mortar, and add them to the cottage cheese mixture.
Step 5
Prepare the Easter mold — for this, place damp cheesecloth in it, pressing it against the walls. Spoon the entire mixture into it and pack it down. Cover the mixture with the hanging edges of the cheesecloth, place a bowl of water or any other weight on top, something heavy. Place the mold with the Easter cake in a deep bowl, as liquid will drain from it during the standing process, which needs to be drained periodically.
Step 6
Remove this setup to the refrigerator overnight.
Step 7
Then invert onto a plate, remove the Easter mold setup, cheesecloth, place a candle, and decorate to taste.
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