How to make a lazy Easter cake in half an hour
If there are lazy dumplings, why can't there be a lazy Easter cake? I thought to myself, so I wrote you a recipe for a cheesecake Easter cake that doesn't even need to be baked, it's that simple.
Take 700 g of 9% cottage cheese, grind through a sieve or in a blender. Beat 5 egg yolks with 150 g of sugar and 10 g of vanilla sugar until white foamy. Heat 200 ml of cream (at least 33%) in a saucepan over low heat until it is steaming. Mix it with the egg yolks and beat with a whisk. Cook the finished mixture in a saucepan over low heat, stirring constantly, until the consistency of liquid sour cream. Then add the contents of the saucepan to the grated cottage cheese. Add 100 g of soft butter. Whip another 150 ml of cream until stiff peaks form and gently stir into the cottage cheese mass. And the last step is to add the roasted walnuts chopped in a blender. To taste, add lemon zest and a pinch of salt.
Then put this mixture in cheesecloth, folded in four layers. Lightly tamp the curd mass into the paskovnik (a mold for Easter cakes) and cover with cheesecloth. Press down on top of the mold with something heavy (for example, put a plate and a jar of water on top). Put it in the refrigerator for 6 hours to harden, or even better, overnight. And you're done. And don't think that this is all very long, because in fact it will take you half an hour to complete the described processes, and then you just have to wait until your Easter cake hardens so that you can finally enjoy its delicate taste. Here.