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.
Steam raisins and dried apricots with boiling water, then dry with a towel. Cut dried apricots into pieces.
Beat whites with sugar until stable peaks and add to the cottage cheese, also add dried fruits and mix well.
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.
Remove Easter from the mold, remove the cheesecloth and decorate as desired.