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Print Recipe
Easter Cake with Apricot Sauce and Caramel Recipe
Delicious, tender Easter cake with apricot sauce (cream), caramel nuts and candied fruits. Easter cake covered with icing on top.
Cook Time 60 minutes
Servings
Ingredients
For cottage cheese:
For the cream:
Additionally:
Cook Time 60 minutes
Servings
Ingredients
For cottage cheese:
For the cream:
Additionally:
Instructions
  1. Prepare the cottage cheese. Colander put on a pan, cover with dry gauze and spread the cottage cheese.
    Prepare the cottage cheese. Colander put on a pan, cover with dry gauze and spread the cottage cheese.
  2. Close the cottage cheese with gauze and put it on the press, set aside from 4-8 hours in the refrigerator. It all depends on the humidity of cottage cheese. I'm on the table under the pressure of keeping the curd for 3 hours.
    Close the cottage cheese with gauze and put it on the press, set aside from 4-8 hours in the refrigerator. It all depends on the humidity of cottage cheese. I'm on the table under the pressure of keeping the curd for 3 hours.
  3. Prepare the cream (sauce). Dried apricots pour hot water, cool, rinse with running water and cut.
    Prepare the cream (sauce). Dried apricots pour hot water, cool, rinse with running water and cut.
  4. Pieces of dried apricots put in a pan and pour water (a little), cook on low heat, ~ 20-30 minutes.
    Pieces of dried apricots put in a pan and pour water (a little), cook on low heat, ~ 20-30 minutes.
  5. Shift the finished dried apricots without liquid in a blender, grind in puree.
    Shift the finished dried apricots without liquid in a blender, grind in puree.
  6. Boil water in a large pot, set a heat-resistant bowl on the pan. Put in a bowl of dried apricot puree, add sugar, vanilla sugar, butter, juice (1 tablespoon) and crushed orange zest (2 tsp or lemon). Cook, stirring, until sugar is completely dissolved.
    Boil water in a large pot, set a heat-resistant bowl on the pan. Put in a bowl of dried apricot puree, add sugar, vanilla sugar, butter, juice (1 tablespoon) and crushed orange zest (2 tsp or lemon). Cook, stirring, until sugar is completely dissolved.
  7. Beat the egg white with a small pinch of salt.
    Beat the egg white with a small pinch of salt.
  8. Remove the bowl of dried apricots from the steam bath, add the whipped protein and mix quickly. Return the cream to the bath and cook on low heat until thick, stirring. Cool and keep refrigerated.
    Remove the bowl of dried apricots from the steam bath, add the whipped protein and mix quickly. Return the cream to the bath and cook on low heat until thick, stirring. Cool and keep refrigerated.
  9. Prepare the nuts. 40 g of sugar to pour into a cold pan, melt on low heat. Nuts grind with a rolling pin. A few pieces can be left whole (for garnish). Pour the nuts into the melted sugar and mix quickly.
    Prepare the nuts. 40 g of sugar to pour into a cold pan, melt on low heat. Nuts grind with a rolling pin. A few pieces can be left whole (for garnish).
Pour the nuts into the melted sugar and mix quickly.
  10. Nuts can be placed on a greased with vegetable oil (drop) cellophane or silicone Mat. Hardens caramel very quickly, so you have to divide it into small pieces with your hands or cover with a plastic bag and walk with a rolling pin. Caramel nuts are ready!
    Nuts can be placed on a greased with vegetable oil (drop) cellophane or silicone Mat. Hardens caramel very quickly, so you have to divide it into small pieces with your hands or cover with a plastic bag and walk with a rolling pin. Caramel nuts are ready!
  11. Prepare the curd mass. Pressed cottage cheese to RUB through a sieve.
    Prepare the curd mass. Pressed cottage cheese to RUB through a sieve.
  12. Add 1 tablespoon of zest to the cottage cheese.
    Add 1 tablespoon of zest to the cottage cheese.
  13. Yolks (2 PCs) beat with a mixer with the remaining sugar (35 g).
    Yolks (2 PCs) beat with a mixer with the remaining sugar (35 g).
  14. To add cottage cheese yolk mass, vanilla sugar, sour cream. If the curd mass is very thick, add 1 tablespoon of juice. With a mixer whisk the resulting mass.
    To add cottage cheese yolk mass, vanilla sugar, sour cream. If the curd mass is very thick, add 1 tablespoon of juice. With a mixer whisk the resulting mass.
  15. Add the cut into small pieces candied fruit and crushed almonds, mix.
    Add the cut into small pieces candied fruit and crushed almonds, mix.
  16. Three molds (200 ml) lined with dry gauze. Spread out 2/3 of the curd mass. To do in the middle of the recess.
    Three molds (200 ml) lined with dry gauze. Spread out 2/3 of the curd mass. To do in the middle of the recess.
  17. Put it in 1-2 tablespoons of apricot cream.
    Put it in 1-2 tablespoons of apricot cream.
  18. Close on top of the remaining curd mass.
    Close on top of the remaining curd mass.
  19. Fold the edges of the gauze, tighten the molds with film, and put in the refrigerator for at least 2 hours. I closed the cottage cheese with gauze, put a small press and put the molds in the refrigerator. My gauze was soaked with excess moisture.
    Fold the edges of the gauze, tighten the molds with film, and put in the refrigerator for at least 2 hours. I closed the cottage cheese with gauze, put a small press and put the molds in the refrigerator. My gauze was soaked with excess moisture.
  20. Remove Easter 30 minutes before serving, turn on a dish, decorate with icing and remaining candied fruits and almonds. The glaze is prepared according to the instructions on the package, it is very simple to cook! Happy holiday!
    Remove Easter 30 minutes before serving, turn on a dish, decorate with icing and remaining candied fruits and almonds. The glaze is prepared according to the instructions on the package, it is very simple to cook!
Happy holiday!

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