60+ Min
Light dish
0-200 Kcal
1 1 kg. organic cottage cheese
200 200 gr. 82% cream butter
200 200 gr. sour cream
1 1 teaspoon vanilla powder
1 1 piece lemon zest
1 1 piece orange zest
150 150 gr. raisins
100 100 gr. candied fruits
300 300 gr. Georgian (roasted) macadamia
300 300 gr. sugar
step 1
Melt a butter. Blend the sour cream and sugar in a mixer or thoroughly stir with a wooden spoon. Add the mixture to the cottage cheese.
step 2
Mix all the ingredients in a large bowl and add vanilla, lemon zest, and the orange zest. The whole idea of the cottage cheese Easter cake is to keep it in the fridge and drain for the whole three days. The procedure also requires placing the cake into a plastic or a metal sieve.
step 3
However, I have the ideal solution for you: Purchase a clay or plastic pot, cut your gauze and fold it in few layers. Place them in a pot or a sieve in a way to make its top layer hanging out of the dish. Move the cottage cheese mixture onto the dish and cover with a gauze; wrap thoroughly and load with something heavy to press it down. Place the cottage cheese form into a bowl and then into the fridge for 3 days. You must take the lower bowl and get rid of the gathered liquid in every three hours.

How To Serve

Tip it over on a nice plate before serving. Strip it off the gauze and decorate. You can also top the cake with some white or black chocolate frosting.