Custard Easter with almonds

Step-by-step preparation

Cooking time: 1 day 2 hr

1. STEP 1

   

   Gently rub the cottage cheese through a sieve with a spoon. This is necessary so that there are no lumps in the finished Easter. Beat the yolks with sugar. It is better to do this gradually, because there is quite a lot of sugar for such a number of yolks. First, just mash them with a mixer until they become white foam. Add one or two tablespoons of sugar, beat again for about a minute, another spoon and beat again. After about five minutes you can add all the remaining sugar.

2. STEP 2

   

   When the yolks are well beaten, add sour cream. Mix the resulting mass with soft butter and grated cottage cheese, mix thoroughly with a mixer until smooth cream. Place the bowl with the curd mass in a steam bath over low heat. Brew Easter, stirring constantly. The mass melts for the first ten minutes, then gradually begins to thicken. After another 20 minutes, you can remove the saucepan from the heat.

3. STEP 3

   

   Immediately place the saucepan in a container with cold water. As the mixture cools, it is necessary to continue stirring constantly so that it does not separate. The water will have to be changed several times as it warms up. Place washed raisins, coarsely chopped peeled almonds and the zest of one orange into the cooled curd mass.

4. STEP 4

   

   Place the mixture in a mold lined with damp gauze folded in several layers. You can use a wooden bowl as a form. It is good that it has a hole at the bottom so that the liquid from the cottage cheese can drain. If you don’t have such a mold, you can take an ordinary salad bowl, but then cook the curd mass for another 20-30 minutes to evaporate the excess liquid. Cover the top with the edges of gauze and place a flat board and a small weight on it. Place in the refrigerator for a day.

5. STEP 5

   

   The next day, remove the weight and board, place a plate on top and turn Easter over onto it. Carefully remove the gauze and decorate.