Baked cottage cheese Easter

Description

It can be said that baked curd Easter combines the features of both main "heroes" of the festive table dedicated to Bright Sunday. On the one hand, if you look at the ingredients, it seems that it is Easter. On the other hand, the dish is cooked in the oven. So, kulich? And again no. In fact, it turns out something like a tender curd pudding. If you want, serve such a dish for the holiday, or if you want, cook it for breakfast on any weekend. And be sure to add baked candied ginger to Easter, as we recommend: it will add special piquant notes to the taste.

Cooking

Step 1

Prepare cottage cheese for Easter. Put it in a colander lined with four times folded gauze, cover with free ends and place under a weight of at least 2 kg. Leave in a cool place for 4 hours.

Step 2

Butter for Easter cut into small cubes and melt over low heat. Then add the orange zest, stir and let cool at room temperature.

Step 3

Finely chop candied fruit and candied ginger for Passover. Divide the eggs into whites and yolks. Put the whites in the refrigerator. Add six more yolks to the resulting four yolks and beat white with half the sugar.

Step 4

Combine the resulting yolk mixture with cottage cheese and beat with an immersion blender (not a mixer!) Until smooth. Continuing to beat, add butter with zest and sour cream. Add semolina and stir.

Step 5

Heat the oven to 170°C. Molds for baking cottage cheese Easter grease with a small amount of butter. Sprinkle with semolina, shake off excess. Beat the chilled proteins with a mixer with salt in a strong foam. Continuing to beat, add the remaining sugar, then the corn starch. You should get a lush, shiny mass.

Step 6

Using a spatula, add the whipped egg whites to the previously prepared curd mass in three additions, gently mixing from the bottom up. Arrange it in molds so that it does not reach the edges by 3-4 cm.

Step 7

Pour water into a deep pan. Carefully place the molds with the curd mass in it. Make sure no water gets inside. Bake the cottage cheese Easter for about 1 hour. Let cool on a wire rack.