Curd cake with almonds and dried fruits

10 servings
1 hour 20 min

Prepare the products. Take more chewy cottage cheese. I had 9%. You can be even fatter, just no less. Cream should also be fat - at least 33%. The oil is not salty. Almonds can be replaced with hazelnuts, cashews, pecans or walnuts. And, in general, add, what you love, it turns out even tastier for you!)))

Pour the curd into a bowl, add the softened oil and whisk well with a blender. Beat until the mass is smooth and the oil is fully combined with the curd.

Add the sour cream and mix well.

Whisk the eggs with the sugar, add the cream. Mix thoroughly. Place on a stove and simmer until thickened. Remember to constantly interfere!!!

Cook to this consistency. Continuously interfere so that the eggs do not curl or so that they do not burn. . . Cool slightly.

Add dried fruits and nuts to the curd mass. Add what you love - candied fruits, dried fruits, raisins. . . If the pieces are large, then cut. Mix well.

Add the warm cream. Mix very thoroughly. So that the mass becomes homogeneous and the cream with dried fruits is evenly distributed throughout the mass.

Take a colander-type cake form. I have this steaming castle. Line with gauze stacked in two. Make sure that the edges of the gauze hang with a margin.

Put the curd mass in the tin. Lay out gradually, carefully compacting each layer. Cover with gauze edges.

Place the mold with the cake in the bo & # 039; larger container so that excess liquid can drain. Cover with a plate and place under the yoke in the refrigerator for 10-12 hours.

After this time, remove the cake and garnish to your liking. I beat the cream, cut the remains of prunes into the middle, decorated it with flowers through my sleeve and sprinkled it with traditional & quot; tinsel & quot;!))) We ate everything in 20 minutes!!!