Easter Faberge
500 g of cottage cheese
75 g butter,
125 g sugar
150 g cream
2 yolks
3 tbsp. spoons of raisins
2 tbsp. spoons of sour cream
2 tbsp. tablespoons of vanilla sugar
orange peel to taste,
glazed sweets and candied fruits for decoration.
Put cottage cheese overnight in cheesecloth under a press, then add butter, sugar, vanilla. Beat cream, add them, sour cream and yolks to the cottage cheese and beat with a mixer until an airy homogeneous mass is obtained, put raisins and zest.
Put Easter under the press in the refrigerator for 2 days. Before serving, give it an egg shape and decorate.
500 g of cottage cheese
75 g butter,
125 g sugar
150 g cream
2 yolks
3 tbsp. spoons of raisins
2 tbsp. spoons of sour cream
2 tbsp. tablespoons of vanilla sugar
orange peel to taste,
glazed sweets and candied fruits for decoration.
Put cottage cheese overnight in cheesecloth under a press, then add butter, sugar, vanilla. Beat cream, add them, sour cream and yolks to the cottage cheese and beat with a mixer until an airy homogeneous mass is obtained, put raisins and zest.
Put Easter under the press in the refrigerator for 2 days. Before serving, give it an egg shape and decorate.
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