Easter curd custard on cream

16 servings
12 hours

It turns out a portion like a good cake. You can try 0. 5 servings. Wipe the curd through a sieve. Add softened (not melted) oil, mix. Separately, beat the eggs with sugar. Add cream, mix. Add vanilla sugar. Put the mass on a medium heat, bring to a boil and cook, with constant stirring, until the mass begins to thicken (I cooked for 3 minutes after boiling). Then cool the mass a little. Finely chop the nuts. If candied fruits are large, they must be cut. Mix cottage cheese, candied fruits, nuts, raisins (raisins must be washed and dried first). Add egg mass to the cottage cheese, mix. Make the pasochnitsa with gauze folded in 2-3 layers. The edges of the gauze should hang. Put the curd mass in an apiary. If there is no pasochnitsa, a new flower pot or colander can be used. Wrap the edges. In my case, a flower pot was used. Put the form in a plate or bowl, as the serum will drain. Put the cargo (I used a 2-liter jar filled with water, close the jar with a lid). Put the mold with the cargo in the refrigerator for 12 hours. Then remove the edges of the gauze, turn the shape, remove the gauze. Garnish to taste. I used cherries in sugar and raisins. Such an Easter can be stored for up to 2 weeks. But I assure you it won't! Whoosh! When I did the first time, I could not get drunk. Already left late in the evening.