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
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.
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.
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.
Click if you already have prepared
30-60 Min
Average
201-500 Kcal
