Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عربCurd easter with strawberries candied fruit
1 serving25 min
Cottage cheese - 0.5 kg, Fatty cream - 200 g, Butter - 100 g, Sugar - 100 g, Chicken eggs - 2 pcs., Strawberry - 350 g, Zucaty - 50 g, Vanilla sugar - 1 tea, Chocolate - to taste
1 serving25 min
Cottage cheese - 0.5 kg, Fatty cream - 200 g, Butter - 100 g, Sugar - 100 g, Chicken eggs - 2 pcs., Strawberry - 350 g, Zucaty - 50 g, Vanilla sugar - 1 tea, Chocolate - to taste
We break two chicken eggs into a saute pan, add one hundred grams of sugar and stir. 
Add 200 grams of 20% cream, one teaspoon of vanilla to the saute pan, mix well and put on a warmed stove. We bring the mixture to boiling, reduce the degree of the stove and prepare the cream sauce for about three minutes stirring, after which we set to cool. 
In a large bowl, wipe the curd with a fat content of 9% or more through a sieve so that it is more tender, airy and holds its shape well during the cooking process. 
We grind candied fruits into smaller cubes. 
Small cubes cut fresh strawberries, leaving a few berries to decorate Easter. 
Add 100 grams of butter to the saute pan. 
Mix all the ingredients well in a saucepan. 
Add crushed candied fruits and diced strawberries to the curd bowl. 
Pour all the ingredients in a bowl with a cooled cream sauce and mix thoroughly with a spatula. 
We cover the baking tin with double wet gauze, evenly spread the curd mass into it and seal it. Place the Easter tin in a convenient container, close the gauze and press it on top so that the liquid flows off, remove it into the refrigerator for 10-12 hours. 
After the time has expired, when the curd easter sets, and the excess liquid flows out over the lower edge, remove the mold and carefully remove the gauze. We decorate Easter with strawberries cut into wedges and pour melted chocolate over the top. 