Vanilla Easter with candied fruits and almonds: Easter recipe from Yulia Vysotskaya. Vanilla Easter with candied fruits and almonds from Yulia Vysotskaya Curd Easter without baking from Yulia Vysotskaya
This holiday dish is very simple to make, but turns out very tasty. The main component of cottage cheese Easter is, of course, cottage cheese; eggs, sour cream or cream, and butter are added to it. Cottage cheese Easter can be, or maybe baked in the oven. You can also cook it raw. Dried fruits, vanilla, chocolate are added to this festive dish... Do you already feel how beautiful and tasty it will be?
If you don’t want raw eggs in the dish, choose recipes for baked Easter in the oven or recipes with boiled yolks. There are recipes without eggs at all, for example, with gelatin. You will find all this below in the article.
This dish doesn't have a long shelf life, so don't make it too far in advance. Raw Easter is stored in the refrigerator for a couple of days, so they are made in small sizes. The custard will be stored in the refrigerator for up to five days.
To prepare cottage cheese Easter, it is convenient to use special forms - Easter pans; they can be easily purchased in the online store. They look something like this:
Order the form in advance, because they may no longer be in stock just before the holiday. The tradition of making cottage cheese Easter is becoming more and more popular every year.
If you don’t have anything suitable at hand, you can use a hot knitting needle to make holes in any plastic mold.
This is a classic recipe for raw cottage cheese Easter. If you take a creative approach to preparing it, you’ll end up with such a wonderful, striped delicacy.
Cottage cheese Easter is a festive dish, but it can be classified as simply tasty and healthy food, and prepared as a dessert for your family just like that, without a holiday. Nobody is prohibiting it. 🙂
- Cottage cheese 9% – 600 gr.
- Cream 35-40% – 500 ml.
- Butter – 100 gr.
- Dark chocolate – 2 bars
- Powdered sugar – 120 gr.
- Raisins, dried fruits, candied fruits, nuts – 100 gr.
- Zest of half a lemon
1. Pour a quarter of a portion of cream (approximately 125 grams) into a separate bowl and add all the chocolate there. Melt the chocolate in a water bath over low heat, stirring constantly.
2. Chop candied fruits and nuts. There should be about a glass of candied fruits in total.
3. Grind the cottage cheese through a sieve or beat with a blender. Add soft butter at room temperature and powdered sugar to the cottage cheese. Divide the finished cottage cheese into two equal parts.
The cottage cheese is ground through a sieve or whipped in a blender so that grains are not felt in it. Then Easter will be soft and uniform.
4. Beat the remaining cream with a mixer in a separate bowl until thick foam. Divide the whipped cream equally between two parts of the curd mass.
5. Let the chocolate cool a little so that the curd does not curdle from contact with it, and pour all the melted chocolate into one half of the curd mass.
6. Beat the light and dark halves of the curd mass separately with a mixer.
7. Add candied fruits and nuts to the finished curd mass. Half the portion for the white mass, half for the chocolate mass.
8. Add lemon zest to the light part of the mixture; it can be grated using a grater.
9. Place our Easter dessert in an Easter mold or any container with holes, such as a colander. To do this, line the mold with damp gauze in 2 layers. Place part of the white layer on the gauze, compact it and place the dark layer on top.
Then again white and dark. Place the press on top and leave it in the refrigerator until the morning. Place a plate under the colander; excess whey will drain into it. Pour out the whey periodically.
10. We take the Easter cottage cheese out of the mold, remove it from the gauze, and decorate it with decorative elements.
Happy holiday and bon appetit!
Recipe for raw Easter from cottage cheese with boiled eggs
Raw Easter cottage cheese with boiled yolks for those who, like me, do not trust raw eggs. What if there's something...) A very simple holiday recipe. It is better to choose high-quality homemade fatty cottage cheese for this dish, because in raw recipes it does not undergo heat treatment. For those who love the smell of cinnamon and cardamom, you can add these spices for flavor. You can also add lemon or orange zest.
Raw Easter cannot be stored for a long time; make it in such a size that you can eat it quickly, because there will be many other delicious dishes on the holiday table.
To prepare we will need:
- Fat cottage cheese – 500 gr.
- Butter – 200 gr.
- Sour cream 21% – 200 gr.
- Boiled yolks – 3 pcs.
- Powdered sugar – 150 gr.
- Salt – 0.5 teaspoon
- Vanilla sugar – 0.5 teaspoon
- Candied fruits – 150 gr.
- Nuts – 100 gr.
- Raisins – 50 gr.
- White chocolate – 40 gr.
- Dark chocolate – 60 gr.
1. Steam raisins with boiling water for 20 minutes and then wash.
2. Grind the boiled yolks through a sieve. You can grind them with a blender.
3. Add salt, vanilla, sour cream, powdered sugar passed through a sieve to the yolks and mix all the ingredients.
4. Grate the cooled butter on a coarse grater, add to the yolk-sour cream mixture and mix.
5. Beat the cottage cheese with a blender or grind through a sieve. Combine cottage cheese with the yolk-butter mixture, add raisins, candied fruits, nuts and mix everything well.
6. Line the mold with wet gauze. The mold must have holes through which excess liquid from the cottage cheese will drain. This can be a special form for Easter or a regular colander or sieve.
You need to cover the mold with gauze carefully so that excess folds do not imprint on the finished product.
7. Place the curd mass in the mold, level it, and cover with gauze. Place a plate underneath the mold and a weight on top. We put Easter in the refrigerator for a day.
8. Take it out of the refrigerator, turn it over, remove it from the gauze, decorate with stencils and get a delicious and elegant cottage cheese Easter.
9. For decoration we use confectionery beads. Sprinkle grated white chocolate on top and grated dark chocolate on the bottom.
Curd raw Easter with gelatin
This product resembles a cottage cheese dessert. It will not be as greasy as in the classic recipe. Thanks to gelatin, Easter keeps its shape perfectly. Children will really like it, so you can safely make this dessert not only for a holiday. You can use any silicone molds for this recipe.
To prepare we will need:
- Cottage cheese 9% – 600 gr.
- Sour cream 20% – 125 gr.
- Butter – 50 gr.
- Powdered sugar – 1 cup
- Cream 12% – 30 gr.
- Gelatin – 20 gr.
- Vanilla
- Candied fruits to taste
1. Pour gelatin with water, mix and set aside for swelling.
2. Grind the cottage cheese through a sieve to make it tender and loose. You can beat the cottage cheese with a blender until smooth.
3. Add sour cream, powdered sugar, salt, cream, butter, vanilla to the cottage cheese and mix everything well manually or automatically.
4. Completely dissolve the gelatin in a small amount of water and pour it into the curd mass, mix. Add candied fruits.
5. Place the curd-candied fruit mixture into a prepared pan lined with damp gauze. So, as a mass with gelatin, the liquid will not be released from the cottage cheese, just put it in the refrigerator to harden for 2 hours.
6. Take it out of the refrigerator, remove it from the mold and see a bright, beautiful Easter that holds its shape perfectly.
Hint: instead of candied fruits, you can use prepared jelly, cut into any size and shape.
Recipe for cooking with poppy seed filling
Cottage cheese Easter with a surprise! Another extraordinary approach to the festive Easter dish. This is not only an unusual presentation, but also a very tasty addition. Inside it will be stuffed with poppy seeds, raisins, and nuts.
And just for poppy lovers!
To prepare we will need:
- Cottage cheese – 600 gr.
- Cream – 100 gr.
- Milk – 250 ml.
- Sugar – 300 gr.
- Poppy – 100 gr.
- Gelatin – 1 tablespoon
- Walnuts – 50 gr.
- Raisins – 50 gr.
- Vanilla sugar – 10 gr.
- Water – 1/2 cup.
- Easter uniform
- Gauze
1. Pour gelatin with cold water, stir and let sit for 15 minutes.
2. Scald the raisins with boiling water for a couple of minutes, then rinse and dry. When it later combines with the wet poppy seed, it will swell a little more.
3. Grind poppy seeds in a coffee grinder.
4. Pour the ground poppy seeds into a separate container, pour in milk, add half a portion of sugar and put on low heat for 15 minutes. During this time, the milk should almost evaporate and be absorbed into the poppy seed.
5. Place the swollen gelatin in a water bath over very low heat until it dissolves. Do not boil gelatin under any circumstances, otherwise it will lose its properties.
6. Place the cream, remaining sugar, and vanilla in a separate large bowl. Add cottage cheese and gelatin to the same bowl and quickly beat thoroughly with a blender. The result should be an absolutely homogeneous creamy mass so that there are no grains left in the cottage cheese.
7. Combine hot poppy seeds with raisins. Dry the nuts, chop them and add them to the cooled poppy seeds and raisins.
8. Line the prepared Easter pan with damp gauze in 2 layers. We put the curd mass in the mold halfway and make a depression inside the curd to put the poppy seed filling inside the curd mass. Cover with cottage cheese on top and cover with gauze.
9. We put oppression on Easter. Whey will come out of the curd mass, so place the mold on a plate and put it in the refrigerator overnight.
10. Take out the Easter, free it from the mold and gauze.
We meet the guests, cut it and enjoy the curd and poppy seed taste.
Dietary cottage cheese Easter according to the Dukan diet
Dedicated to everyone who is on a diet! 🙂
Bon appetit!
That's it, the best recipes are at your fingertips. Don’t forget to congratulate your friends and relatives on the Bright Resurrection of Christ,
Good day everyone! How much I have given you this year, wow, a lot. But I forgot about such a wonderful culinary masterpiece as cottage cheese Easter. I'm correcting myself and sharing different ways to prepare it.
Such a curd beauty should definitely please everyone with its delicate taste and aroma of vanilla. The main thing is that you need to find the most important ingredient on sale so that it is of high quality and has a pleasant sweet and sour taste. It is better to use homemade cottage cheese. Plus, add candied fruits or raisins and you’ll get something magical and incredibly appetizing.
It’s also very beautiful, take a look, a real culinary masterpiece that you can easily make yourself at home or in your apartment. There would be a desire, wouldn't it?
There are many varieties of pasochki, they can be completely raw, or they can also be custard. There are also cottage cheese products that are baked in ovens. What do you usually prepare for this celebration, share with me your secrets and tips. Maybe you know some special tricks, I would be grateful.
Before you begin the most important process, preparing the most delicate beauty, I want you to understand one very important thing. That you should buy high-quality and impeccable cottage cheese in the store, and not a fake. The final outcome of this sweet delicacy will entirely depend on this.
How to do this correctly? There are some subtleties, but they can be seen when you are at home, give him a check. On the counter you can only tell by appearance.
Take any of your favorite frying pans and heat it to the limit, grease it with a drop of vegetable oil, now the most decisive moment - throw in a pinch of cottage cheese. Are you holding your breath? Wow, it's browned and you can see the beautiful brown crust. Congratulations, you bought a necessary and useful, and most importantly, real product. But if this did not happen and it seemed to have melted, rolled off and wow, it looks disgusting, then alas and ah, this is something disgusting.
Also, if you want to quickly check and move from theory to practice, then take a drop of iodine and sprinkle it on. The result will be like this.
Cottage cheese Easter from cottage cheese 2020 - a classic recipe
You probably think that this gorgeous dish is difficult to make. To your great surprise, I can tell you that this is not so. In addition, you can also make such a dessert with an interesting ingredient: poppy seeds. You don’t have to add it, see for yourself, but with it the dish will turn out more elegant and aromatic.
You can take poppy seeds that have already been steamed, but if you don’t have one, then you will need to do this procedure yourself.
Well, of course, you can’t do without raisins and my favorite nuts, which I add almost everywhere.
We will need:
- homemade fat cottage cheese - 600 g
- milk - 60 ml
- sugar - 140 g
- lemon - 1 pc.
- sour cream 25% fat - 90 ml
- steamed poppy seeds - 100 g
- raisins - 55 g
- walnuts - 35 g
- powdered sugar - 55 g
- drinking water – 100 ml
Cooking method:
1. The first and most important thing is preparatory work with poppy seeds. It needs to be steamed, place it in a bowl and add milk and sugar, simmer for 20 minutes, then let it cool and drain off the excess milk.
So, now take the cottage cheese and mash it well with a fork, or better yet, use a sieve and rub the whole mass through it. If this is not done, lumps may form that will interfere, but we don’t need that.
2. But, it’s better if you entrust this task to an electric blender, then the mass will be generally soft and certainly homogeneous.
3. Next, grate the zest of one lemon on the smallest grater (you can take half), sprinkle drops of juice to your taste and turn on the blender again.
Important! The zest should be present evenly in this mass.
4. Now start with the filling, you can’t do without it, it is this that will make our beauty the most delicious on your table. Mix poppy seeds, raisins and nuts in a bowl, sprinkle with powdered sugar and pour boiled water.
Cook this mixture on the stove for about four minutes, over low heat after boiling. And then also use a blender to grind it to a paste-like consistency.
5. Take a special mold, it looks and resembles a triangular pyramid, cover it and wrap it in damp gauze, put the prepared curd and a little black filling.
6. Afterwards, the same layers again, you can repeat as you like, it’s up to you personally. And distribute your imagination and ingenuity as needed, the only cottage cheese should be the last layer. You need to carefully and evenly distribute it with a spoon over the entire surface of the bean box.
Then bend the edges of the gauze, turn it over and put pressure on it; use something suitable for this purpose, for example a glass of water. You need to place a cup or plate under it, because liquid will be released, like whey, and ideally it should be removed.
7. Place the almost finished creation in the refrigerator overnight. And in the morning, remove the mold and decorate with confectionery powder and any decorations, such as grated chocolate, as well as berries. The result was a royal cottage cheese delicacy in its raw form, but very beautiful and attractive. Am-am, you'll swallow your fingers. Bon appetit! Eat to your health, and quickly))).
Easter with cottage cheese without baking: recipe without eggs
We are all always looking for something simpler, because there is nothing better to cook so that it is both tasty and easy. Is not it? I offer you a version of raw pasochka with candied fruits and an interesting combination of products: white chocolate and cream.
You will get a royal dessert for your nearest and dearest. How do you like it? Do you want to please them with something original and amazingly appetizing? Then go ahead, and I will help you with step-by-step photo illustrations.
The secret here is its impeccable shape; it is made on the basis of gelatin. Great, I definitely recommend trying it at your long-awaited tea party!
We will need:
- cottage cheese - 7500 g
- milk - 100 g
- sugar - 245 g
- vanillin - sachet
- chocolate - 95 g
- gelatin - 15 g
- water - 70 ml
- cream - 550 ml
- candied fruits – 90 g
- poppy seed filling - 190 g
- icing
Cooking method:
1. If your curd is too wet, you need to drain all the moisture from it; this can be done using a regular colander or sieve. Ordinary clean gauze is best suited for this purpose.
While you are working on it, soak the gelatin in water according to the instructions, as written on the packaging.
2. After all the liquid has disappeared, proceed to the next step, namely grinding the cottage cheese through a metal sieve so that it becomes of a uniform consistency and does not have large lumps.
3. Next, pour milk into any bowl and add granulated sugar and a packet of vanillin, stir and boil this mixture. Then add white chocolate to melt. Cool this liquid until warm, approximately 55 degrees.
5. It is advisable to beat the cream with a mixer to small peaks and add it only after that to the rest of the ingredients.
Important! You don’t have to beat it, nothing bad will happen.
Stir and immediately proceed to the next step of work.
6. Take a special muffin pan or cups and distribute the dough into them. Add candied fruits, you can add poppy seeds or nuts. In general, take what you like best. I like to add gummies.
Interesting! If you want to be extraordinary, add a couple of spoons of cocoa powder to the curd mass, and then Easter will turn out chocolate.
7. If you are using a bean bag, then first wrap it in gauze and go, that is, let it harden well in the refrigerator.
8. After some time, you will see that your labors were not in vain.
Interesting! If your family has small children, then you can prepare such delicacies for them quite often, for example on weekends.
9. And the main thing is that it certainly turned out charming and tempting, you just want to eat this curd delicacy.
And how does it look with Easter cakes, and in general it’s cool and super! What a gorgeous table, let yours have it too. Icing or decorate the dish and serve, enjoy!
Sweet Pasochka with condensed milk (best recipe)
In general, a super recipe, imagine you can replace the sugar with condensed milk. For added spice, you can add more pieces of cookies, it will turn out incredibly beautiful and at the same time incredibly tasty.
Interesting! Use cookies as desired; you can easily make them without them.
We will need:
- cottage cheese - 0.5 kg
- cookies - 200 g
- cream or sour cream - 100 g
- condensed milk - 0.2 kg
- butter - 0.2 kg
- vanilla sugar - sachet or vanilla essence - 1 tsp
- candied fruits – 50 g
Cooking method:
1. To begin, take the cookies and put them in a plastic bag, walk over them with a rolling pin. You can grind it into crumbs in a blender. But you don’t need to make it particularly small. After this beating, mix them with one good tablespoon of condensed milk.
Place the cottage cheese in a glass container and add melted butter, then vanilla sugar for aroma, and plus, of course, sour cream. You can first mix everything with a regular tablespoon. But then you still have to grind this mass well.
Important! If suddenly you live in the kitchen without a blender, then grind the cottage cheese through a regular metal sieve or pass through a meat grinder.
3. Then, if you use candied fruits, add to this mass. Still, for the sake of variety, you don’t have to add it, it’s up to you. By the way, you can use liquid vanilla, it will give you even more flavor.
And now we add condensed milk, the curd mass will immediately become thinner. That's how it should be.
4. Now, as you guessed, take the bean bag and wrap it with gauze in a circle, it is better to moisten it in advance with plain water and squeeze it well. First spread the resulting curd consistency, and then sprinkle with cookie crumbs. Cover with gauze and secure the top too, hide it under the fabric.
5. Without this important action you will not succeed, remember this. As expected, you now need to turn the pyramid over and place any container of water on it so that all the moisture disappears from it. Place in the refrigerator for 12-13 hours.
Interesting! Glass liquid, imagine almost half a glass, wow, who would have thought.
6. Well, and finally, you have to remove all the sides of the mold and decorate this curd delight to your taste. Let it be a mystery to everyone how you do this, and then invite everyone to a tasting of the holiday. Bon appetit!
Royal Easter cottage cheese with gelatin on Christ's Sunday
The easiest Easter recipe at home (without a mold)
Don’t be surprised, but you can actually do without special molds; you can take any device, even a muffin mold or a regular one for making salads will do. By the way, don’t forget about what yours should be like on this day.
Therefore, if you don’t have a pasta maker, then create a culinary masterpiece without it, it’s not difficult to do and it will turn out no worse.
We will need:
- cottage cheese - 0.5 kg
- cream 30% - 300 ml
- powdered sugar - 145 g
- gelatin - 10 g
- water - 0.5 tbsp.
- poppy seed – 50 g
Cooking method:
1. Beat the cream with a regular electric whisk, that is, a blender, add powdered sugar to it. Then add the cottage cheese and beat everything so that the mass is even and homogeneous.
Meanwhile, in a separate bowl, soak the gelatin in water, please follow what is written on the package, usually 4 tablespoons of hot water are added there, you need it to dissolve. Then add it to the curd mass and mix again with a blender or mixer.
2. Now divide what you got into two parts approximately by eye. You can add poppy seeds to one and nothing to the other.
At your discretion, you can alternate layers of this dough; you can do it differently, for example, put poppy seed filling on the bottom. In general, do some magic, then you will definitely come up with a unique masterpiece.
3. Cover the mold with a napkin and refrigerate for 4 hours. And voila, then take it out and enjoy your creation. Garnish with berries and mint leaves. Delicious discoveries to you!
4. You can make any patterns from confectionery powder and edible balls, for example XB or something similar.
Delicious Easter custard made from cottage cheese with raisins
What could be better? Yes, probably nothing, especially if you like grapes or their dried fruits. Choose seedless raisins, otherwise it won’t be very convenient to eat))). Take different varieties, for example white, black and brown, because after all, we do such a miracle once a year, you can spend money. Although the costs are not high, you don’t need to buy a ton).
In order not to repeat myself, I decided to present you with an option with chicken eggs, so don’t be surprised if you see them in this list of products.
We will need:
- eggs - 3 pcs.
- raisins (seedless) - 0.5 tbsp.
- butter - 90 g
- dried cranberries - 0.5 tbsp.
- sour cream - 1 tbsp.
- sugar - 140 g
- cottage cheese - 0.5 kg
- lemon zest - 1 pc.
- vanillin - to taste
- sweet almonds - 0.5 tbsp.
Cooking method:
1. First of all, take care of the main ingredient - cottage cheese, squeeze it out if it is too wet, then mix with chicken eggs, butter, sugar and sour cream. You will get a delicate white-yellow mixture. Now you need to place this mass on the stove and simmer a little over low heat until slightly thickened.
This is done so that the mass becomes homogeneous in its structure. Next, once you achieve this result, add berries, vanilla, and, in fact, lemon zest and almonds.
Cranberries will be here, by the way, if you have them, add them too.
2.Now everything is as always, place the curd dough in the pan, wrapping the sides with gauze, turn it over, put it under pressure and wait about 12 hours in the refrigerator.
3. Additionally decorate with powdered sugar and place a bouquet of fragrant flowers on this spring day.
Easter cottage cheese recipe with candied fruits
A distinctive feature of this option is that it is made on the basis of chicken yolks. They will give the desired result, that is, there will be a replacement, the dish will turn out without gelatin, but also jelly-like.
We will need:
- cottage cheese - 0.6 kg
- butter - 90 g
- sour cream - 190 g
- yolks - 4 pcs.
- granulated sugar - 110 g
- vanilla sugar - 1 tsp
- raisins, candied fruits - 150 g in total
Cooking method:
1. Have you ever eaten Easter with grains, but I once came across such a store-bought masterpiece back in my student years. The mistake is that the cottage cheese was not ground to a homogeneous consistency. To do this, you will have to pass it through a meat grinder, or use modern creations of science, such as a blender.
2. Next, you should mix cottage cheese with sour cream, granulated sugar and, of course, add vanilla and stir. Next, you should have the butter at room temperature, place it here. Well, as you can see, you will need yolks, separate them from the chicken whites, be careful.
Important! It is best to use a special spoon for this - separate.
3. Next step, stir and put the dough on the fire, cook over low heat and be sure to stir. Fantastic, but the mass will become liquid, don’t be alarmed, you did everything right.
4. Once the mixture begins to boil, turn off the heat and remove from the stove. Add the berries and candied fruits; by then the mass should already be warm, about 40 degrees.
Important! Sort the raisins, wash well and dry with paper towels.
5. Fill the special mold, don’t forget about the gauze, otherwise it will be difficult to remove.
6. Then do as shown in the photo, do not forget about the tray, liquid will definitely come out.
Important! If you do not have such a beaker, then you can replace it with another device that you can make yourself, for example, take a plastic bottle and pierce the bottom with a hole punch.
7. Wait about 13 hours and take it out of the refrigerator, remove everything unnecessary and eat to your health! It looks amazing, decorate with any decor, you can even use mastic.
Preparing an Easter treat according to the recipe of Yulia Vysotskaya
Anyone who can’t wait to get advice and recommendations from Julia, run and watch this video from her YouTube channel. Remember that you too can make this incredibly divine and one of the best dishes for the bright holiday of Easter.
Cottage cheese Easter made from Zebra cottage cheese - the most beautiful and delicious!
Well, in conclusion, another super option, the bomb of this year, such a beautiful Easter, well, it will really be incomparable on your holiday table. Looks so great! This is such a great option, be sure to take advantage of it.
We will need:
Stages:
1. Divide cottage cheese, sour cream and butter in half. Because we will do two types of “test”. In the first bowl, place 50 g of cottage cheese, 3 tablespoons of sour cream, and 50 g of butter, plus 35 g of powdered sugar. Grind in a blender cup.
In the second bowl, put everything the same, but it is in this bowl that you will also need to add chocolate, which you will melt in a water bath. And also beat in a blender until mass.
2. Then take the mold and cover it with gauze. Place the curd layer first, then the chocolate layer. So continue until you have used up all the products. After that, cover the top with gauze and place the press in the form of a jar.
3. Place in the refrigerator and let stand for 12 hours, you will see the whey at the bottom of the plate. Drain it. Remove the Easter from the mold, turn it over and decorate with all sorts of Easter things. Bon appetit!
Well, that's all friends. Happy upcoming holiday, may all your plans come true and multiply. All the best and have a great day! Write reviews, like and add to my group in contact, I will only be for it))).
Easter is a holiday of God's grace, light, goodness and a new beginning. There are many traditions and rituals associated with it, some of which take their roots from pagan times.
On the main Christian holiday, it is customary to put on the table the baked goods of the same name - Easter (paska). Few people know that what is commonly called Easter (buttery yeast dough) is actually Easter cake, but real Easter is a cottage cheese pie, which is popularly called curd babka.
Cottage cheese Easter from Yulia Vysotskaya is a wonderful example of how centuries-old traditions are reborn in a new way, without losing their essence.
The video lesson “Curd Easter from Yulia Vysotskaya” should appeal to many modern housewives.
Video recipe “Curd Easter from Yulia Vysotskaya”
Delicious ingredients
To create a good Easter cottage cheese, you need to take care and get high-quality and fresh ingredients in advance. The best option, of course, would be homemade rather than store-bought products: they will fit perfectly into the recipe both in texture and fat content.
Cottage cheese Easter from Yulia Vysotskaya includes the following ingredients:
- 0.5 kg of dry cottage cheese;
- 100 gr. softened butter;
- 100 ml heavy cream (33% and above);
- 2 eggs;
- 16th century l. powdered sugar;
- a little cognac;
- a handful of raisins;
- a handful of dried apricots;
- a handful of peeled, toasted pistachios.
All components must be at room temperature - this is a prerequisite. As for additive products (raisins, dried apricots, pistachios), they can be different, just like their quantity. It all depends solely on the tastes and preferences of the individual family.
The sacrament of preparing Easter
Preparing Easter is not so much a complicated as a responsible process. While working with the dough, the room should be quiet and calm: no noise, fuss, panic, swearing, swearing, or even drafts. The housewife literally must protect and cherish the Easter dough, because if it “doesn’t rise” during baking or, worse, burns and doesn’t come out of the mold, then there will be trouble. This is exactly what popular belief says. Perhaps because of this, many do not take on such a painstaking process, or maybe simply because of a lack of energy and time.
For those who are not afraid of culinary challenges, the sequence of Easter preparation is outlined below:
- Rub the cottage cheese through a sieve. This will give it a uniform consistency.
- Combine softened butter with cottage cheese and knead well until velvety texture.
- Soak the prepared raisins in cognac for 5-10 minutes. If for some reason this is unacceptable, then plain water can be used instead of cognac.
- Cut the dried apricots into cubes the size of a raisin.
- Beat 2 eggs, then add powdered sugar, the amount of which is strictly defined in the recipe. Continue whisking.
- Combine the eggs with the curd mass and, stirring well, add all the additives in the form of raisins, dried apricots and nuts.
Cottage cheese Easter from Yulia Vysotskaya is very difficult, however, like its author, so after everything seems to be ready, the most interesting part begins: the finished mixture must be placed under a press for four hours at room temperature. This will help remove excess water from the curd mass. After the specified time has passed, place the mixture in the refrigerator for another 10 hours. After this it can be baked.
Hearty, tasty and original cottage cheese Easter from Yulia Vysotskaya, without any doubt, will become not only the main decoration of the Easter table, but also a successful holiday experiment.
Recipes for Easter cakes from Yulia Vysotskaya turn out airy and incredibly tasty. First, we present a recipe for a delicious Easter cake from Yulia Vysotskaya, which is considered simple and at the same time one of the most popular.
Easter cake
Ingredients:
- Lemon juice - 2 tbsp
- Granulated sugar with vanilla - 8 tbsp plus an additional 75 g
- Yeast - 10 g
- Premium flour - 525 g
- Chicken eggs - 5 pcs
- Butter - 250 g
Step 1
Rinse the lemon well and cut into two equal halves. Squeeze the juice out of the lemon. You will need two tablespoons. Place eight tablespoons of sugar and vanilla into a bowl. Add lemon juice to the sugar and stir thoroughly until smooth.
Step 2
Pour 10 g of yeast into 50 ml of warm water. You can preheat the water in the microwave or on a gas stove. In this case, the yeast will begin to ferment faster. Stir thoroughly. Measure out 25 g of flour. Add to yeast to make dough. Do not forget that the dough should only be stirred with a wooden spoon. Cover the container with the dough with a lid and place in a warm place where there are no drafts for 40 minutes. The dough will double in size.
Step 3
At this time, measure out 500 g of flour. Remember that to prepare Easter cake you need to use only high-quality flour. Choose premium white flour. Sift the flour through a sieve. Add 75 g of sugar and 15 g of salt to the flour. Stir and add the dough. Begin stirring gently with a wooden spoon.
Step 4
Add 5 eggs into the dough. Don't forget that when using them as an ingredient in Easter cake dough, the eggs should be at room temperature. That is, before you start preparing the dough, just put them out of the refrigerator on the table. After adding the eggs, add softened butter to the dough. Continue stirring with a wooden spoon. The dough at this stage will look like a shiny buttery mass.
Step 5
After thoroughly stirring with a wooden spoon, the next step is to knead the dough with your hands. The dough will be somewhat runny to the touch. Don't let this scare you. Due to this consistency, it is possible to achieve lightness and airiness of the dough when baking. Leave the well-mixed dough in the refrigerator with the lid closed for 10 hours. Ideally, prepare the dough for Easter cake in the evening, and bake Easter in the morning.
Step 6
In the morning, the dough should be placed in baking tins and left in a warm, draft-free place for another four hours. You can place the molds filled with dough in a large container and cover with a towel. After this, brush the dough “caps” with egg and you can start baking. Brush the tops of the beads with the egg mixture using your hands.
Step 7
Bake Easter cakes at 200 degrees. After 10 minutes, open the oven and check the condition of the cakes. The dough will rise well. After this, you can lower the temperature and bake small cakes for another 10-15 minutes, and if the mold is large, another 35-40 minutes. Check the readiness of the cake with a match or wooden skewer. When pierced, there should be no “wet” dough left on its surface. Grease the finished Easter cakes with the sugar-lemon mixture.
Notes
Regarding the use of butter when preparing Easter Easter cake dough, follow a simple formula: 2 to 1. If the recipe calls for half a kilogram of flour, then you need to use half as much butter. In our example - 250 g.Please note that when preparing the egg mixture for brushing Easter cakes before baking, you need to add a little warm milk to the egg broken into the bowl. This will provide that shiny crust that we are used to seeing on Easter cakes.Also remember that you only need to put Easter cakes in the oven after preheating it. So like this Easter cake recipe from Yulia Vysotskaya, video which is presented below.
Now let's see what it is recipecottage cheese Easterfrom Yulia Vysotskaya.
Creamy Easter with candied fruits
Ingredients:
- Chicken eggs - 2 pcs
- Butter - 200 g
- Low-fat cottage cheese - 500 g
- Granulated sugar (fine fraction) - 200 g
- Sour cream - 200 g
- Vanillin - 5 g
- Cranberries - a handful
- Dried peaches and pears - a handful each
Step 1
Take two chilled eggs. In this case, the whites will whip better and easier. Separate the yolks from the whites. Beat the yolks thoroughly with a whisk.
Step 2
Mix with softened butter. Add the oil little by little, continuing to whisk. Measure out 200 g of sugar. Start adding it to the egg mixture, continuing to stir with a whisk. Rub until white. You can also use a mixer for mixing, but it is believed that Easter will be more delicious if you mix the ingredients manually, without using equipment. After 10 minutes of mixing, you will get a homogeneous creamy mass that resembles cream in appearance.
Step 3
Add 200 g of fat sour cream or cream to the egg-butter mixture. Keep stirring. Add a pinch of vanillin or a few drops of vanilla essence. Add cottage cheese. The cottage cheese should not be greasy and homogeneous. Add a handful of cranberries and dried peaches and pears. If these are not ready-made candied fruits, then cut them into small cubes.
Step 4
Beat the whites. Pour them into a deep container, add a pinch of salt and whisk well. Well-chilled whites will turn into a white fluffy mass much faster. In a separate container, beat the cream with a small whisk. They need to be beaten to the same consistency as the whites. Add cream to the dough.
Step 5
Begin stirring the dough gently but quickly. You can use a large flat spatula. After this, fill a special wooden form in the form of a pyramid with dough. First cover the form with gauze. This way, excess water will drain from the curd. Cover the top with the ends of the gauze, so that they lie edge to edge.Excess water will also drain away along the edges of the gauze.Press the shape down with a weight on top. Leave for a day, after which disassemble the form.
Notes
If you decide to mix all the ingredients in the Easter cake by hand, as suggested, make every effort to ensure that the mixture is as homogeneous as possible. This is the main secret of taste Easter recipe from cottage cheese from Yulia Vysotskaya.
Let's try to cook another original Easter cake. Below is recipe for Italian Easter panettone from Julia Vysotskaya.
Italian Easter cake panettone
Ingredients:
- Fresh yeast - 70 g
- Premium flour - 1.2 kg
- Milk - 360 ml
- Granulated sugar - 150 g
- Chicken eggs - 8 pieces.
- Chicken egg yolks - 3 pcs.
- Butter - 500 g
- Vanilla - 1 tsp.
- Orange zest - 20 g
- Raisins - 200 g
Step 1
Warm the milk slightly. Pour the milk over the yeast, add half a tablespoon of sugar and place in a food processor to mix.
Step 2
Add 600 g of flour to the milk mixture. Turn on the food processor and mix thoroughly. Add the eggs at the same time. First, break four pieces. Add half a teaspoon of salt and a teaspoon of vanilla. After this, carefully add the remaining four eggs and the remaining 600 g of flour into the mixer bowl. The processor should mix the dough for about 10 minutes more.
Step 3
In a separate container, mix three yolks and 150 g of sugar. Add softened butter - 250 g. Add the whipped mass to the dough, which continues to knead. Add another 250 g of softened butter to the dough. Turn on the processor for 15 minutes - the dough will continue to mix in a gentle mode.
Step 4
Transfer the dough to a larger container, such as a large saucepan. Grease it with butter. Cover the pan with a towel soaked in hot water and wrung out. Place in a dark place. For example, in an oven that is not turned on.
Step 5
Take out the dough that has risen and doubled in size and add grated orange zest and raisins. Knead the dough. Lay it out into shapes.
Step 6
Divide the dough into three parts and place in three large molds. Leave the molds with the dough in a dark, warm place for an hour. You can put it back in the oven that is not turned on, also covering the containers with a towel dipped in hot water.
Step 7
Brush the risen Easter cakes with yolk mixed with milk. Bake at 180 degrees in a well-heated oven.
Notes
Butter pies, like Italian Easter cakes, are best made with fresh yeast.
The Easter table should be decorated with three dishes: colored eggs, Easter cake, Easter custard, the recipe for which I still have from my grandmother. But the uniform broke, and I never dreamed of doing Easter without it. And here in the video there is such beauty - from a flower pot! Thanks for the tip. This year my table will finally be decorated with Easter custard cheese. According to grandma's recipe, but with your idea.
The Easter custard recipe presented in your catalog made me start cooking. I didn’t even think how easy it could be to create a gastronomic masterpiece. My wife was surprised at my cooking capabilities. Now I will be on duty for such goodies, as my wife and children decided. All my warm wishes are addressed to you. You are a master of your craft. There are few such people, give your warmth to those around you. Peace to your home.
Stunningly interesting video series of custard cottage cheese Easter recipe made by you. Adding sour cream turned the dough into pure tenderness. The flower pot idea solved my problems with the lack of shape. It didn’t stick, I didn’t have to peel it off, as often happens to me. I advise all housewives I know to attend your virtual academy. I often look at the baking section. You taught me how to bake shortbread.
Good afternoon I came across a video of Easter custard cottage cheese recipe from your wonderful website. I’ve never cooked such a delicacy as custard Easter before. Looking at you, I decided to pamper my family. Tasty, original, economical. I thank you souls. I will constantly come in, look at new items, and gain knowledge. I would like to wish you vitality and energy. Continue to delight fans of your talent.
Custard cottage cheese Easter seemed very difficult to prepare to me. The recipe is kind of confusing. But in the video with Grandma Emma, I began to do it step by step: they rub the cottage cheese through a sieve - I rub it, she grinds the mass - and so do I. I was especially afraid that the mixture would burn and spoil so many products. But everything turned out just like in the movies. And the family devoured the new dish faster than the rest of the Easter delicacies.
Custard cottage cheese Easter recipe, which can be found on your website, caught my eye by accident. Previously, I spent hours searching on other portals in the Easter custard sections for recipes, but they didn’t suit me. I liked this one. I did it and liked it. Divine with candied fruits. I have never kneaded dough by pre-heating it. From now on I will do it strictly according to the instructions shown by you. Photos with detailed descriptions helped me complete the task even more. All my friends have already followed my example. We are waiting for new, relevant releases.
About three years ago I mastered baking Easter cakes; I have my own signature recipe, which I share with everyone I know. One day one of them said that what I call Easter is not Easter at all, but Easter cake. And Easter is made from cottage cheese. None of my friends suggested a recipe for cottage cheese Easter to me: there’s no need to mess around, it won’t work anyway, and there’s no shape. It’s good that I didn’t give up and looked at culinary.ru. The good sorceress Grandma Emma found a form for me, showed me the recipe, and taught me how to decorate. My cottage cheese custard Easter was a great success.
Everything on the Easter table is symbolic: Easter cottage cheese in the form of a pyramid is a symbol of the Holy Sepulcher, from which He rose. Therefore, on Easter Sunday there must be Easter custard on the table. Recipes can be different: the most crucial moment is heating over a fire, you need to constantly stir and wait for the first bubbles. I learned this from the video. And for the first time my Easter burned on fire. Now I’m waiting for the new Sunday of Christ, Easter custard will definitely be on our table.
A recipe for making cottage cheese Easter is not difficult to find: websites, newspapers, magazines, friends - everyone claims that their recipe is the best. And I believe that even the best recipe is not a guarantee that it will turn out delicious. Personally, I’ve already screwed up three Easters and gave up on this losing cause until I went through the entire cooking process with Grandma Emma on video. She calmly says what needs to be done - and everything works out by itself. This year, my family finally realized that cottage cheese Easter is finger-licking good.
My granddaughter and I were looking for how Easter custard is prepared. The recipe was found on a cooking video. For a long time, my granddaughter memorized how much butter, eggs and sugar she needed for Easter. But all this information flew out of her head. But when the ready-made Easter cottage cheese custard appeared on the table and my granddaughter began to decorate it, I simply gasped: berry to berry, candied fruit to candied fruit, from memory she laid out the same ornament as in the video!
Hello! I would like to thank you for the excellent recipe for making cottage cheese Easter. For the first time in my life I made such a treat yesterday. Inspired by the incredible success of the first batch, I immediately began the second batch for my mother and grandmother. This was our first time trying this type of cake. Unusual, finger licking good. Now this Easter cottage cheese will become the main dish of the festive family table. Health to you and your team.
I found a lot of videos on the Internet about custard-curd Easter. But your site’s Easter cottage cheese recipe inspired me. It turned out amazing. Adding lemon zest gave it an incredible aroma. I will continue to cook according to your recommendations. Thank you.
I express my gratitude to your entire culinary family for founding the site. This is a reference book for beginning chefs. It was easy for me to learn unique wisdom from the advice of my wise, experienced grandmother Emma. I was pleased with the recipe called Easter cottage cheese custard. Quick to prepare, affordable ingredients, amazing taste. Good luck, prosperity, prosperity.
All my relatives are grateful to you for the idea of the cottage cheese Easter custard dessert. My daughter and I spent some useful time in the kitchen. We are glad to see the arrival of a new branded sweet for the bright Easter day. I advised my friends to join the many guests of your resource.
Once, a master I knew gave me a real bean bag: wooden, with crosses and the letters XB on the sides. And I thought that Easter cottage cheese custard, the recipe for which I read in an Orthodox newspaper, would be ready without any problems. No such luck: my Easter fell apart, I cooked it raw, I thought it would be easier. Now I found a cooking video on how Easter cottage cheese custard is prepared: it’s not complicated, I’ll definitely try it this year.
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