Ingredients

Title Value
1. Bold curd 800 Column
2. Sour cream 15% 0.5 Art.
3. Chicken egg 3 PC.
4. Sugar 1 Art.
5. Vanilla 1 Column
6. Butter 80 Column
7. Raisins 1 Art.
8. Dried apricots 50 Column

Cooking

1 . Stage

Grind the cottage cheese through the full, beat with a blender with sour cream and vanilla. Pound the soft butter with the yolks and add to the cottage cheese, whisk again until smooth.

1. Stage. Grind the cottage cheese through the full, beat with a blender with sour cream and vanilla. Pound the soft butter with the yolks and add to the cottage cheese, whisk again until smooth.

2 . Stage

Steam raisins and dried apricots with boiling water, then dry with a towel. Cut dried apricots into pieces.

1. Stage. Steam raisins and dried apricots with boiling water, then dry with a towel. Cut dried apricots into pieces.

3 . Stage

Beat whites with sugar until stable peaks and add to the cottage cheese, also add dried fruits and mix well.

1. Stage. Beat whites with sugar until stable peaks and add to the cottage cheese, also add dried fruits and mix well.

4 . Stage

Cover the mold for Easter with gauze so that the edges hang, lay out the curd mass. Put the mold on a plate, cover with the edges of the gauze and lay the load on top. Put in the refrigerator for a day periodically draining the whey that will drain from Easter.

1. Stage. Cover the mold for Easter with gauze so that the edges hang, lay out the curd mass. Put the mold on a plate, cover with the edges of the gauze and lay the load on top. Put in the refrigerator for a day periodically draining the whey that will drain from Easter.

5 . Stage

Remove Easter from the mold, remove the cheesecloth and decorate as desired.

1. Stage. Remove Easter from the mold, remove the cheesecloth and decorate as desired.

6 . Stage

Bon Appetit!!!