Now is the time to my channel recipes cheese Easter. The first to publish a fairly simple and proven recipe. Curd easter obtained amazingly delicious and tender.
Preparation:
So, first wipe twice through a sieve of 750 g fat cottage cheese. Ideally, if the fat content is 18%, but if that cheese is not there - it does not matter, take the fat content of less. Cottage cheese passed through a sieve, because it is important to obtain a homogeneous curd mass without lumps. In addition, it is airy and delicate.
Now add 60 g of sugar powder, 200 g of sour cream and 100 g of softened (but not melted) butter. Whisk thoroughly all.
3 Next, beat egg yolks and sugar (100 g) and add to the curd. Then whisk 100 ml whipping cream, add the vanilla sugar (1-2 bags of your choice), half a teaspoon of nutmeg and half teaspoon cinnamon. Also add to the cottage cheese.
Now came the turn of the egg whites. We beat them until white and carefully add to the cottage cheese. An important point: egg whites mix with curd wooden spatula in one direction (!)! Also add raisins, nuts and candied fruit to taste.
Put the passover in shape, blanketed with cling film, and on top put something heavy (oppression). We put the form in the refrigerator for one or two days.
Ready the passover carefully spread on a dish and decorate on your own.
Bon Appetit!