Easter Cake with Apricot Sauce and Caramel Recipe
Delicious, tender Easter cake with apricot sauce (cream), caramel nuts and candied fruits. The Easter cake is covered with icing on top.
Servings
3
Cook Time
60minutes
Servings
3
Cook Time
60minutes
Ingredients
For cottage cheese:
For the cream:
Additionally:
Instructions
  1. Prepare the cottage cheese. Place the colander on a baking sheet, cover with dry gauze and spread with cottage cheese.
  2. Cover the cottage cheese with gauze and put it on a press, set aside for 4-8 hours in the refrigerator. It all depends on the moisture content of the cottage cheese. I keep cottage cheese on the table under the press for 3 hours.
  3. Prepare the cream (sauce). Pour the dried apricots with hot water, cool, rinse with running water and cut.
  4. Put the pieces of dried apricots in a saucepan and pour water (a little), cook on low heat for ~ 20-30 minutes.
  5. The finished dried apricots without liquid are transferred to a blender, crushed into puree.
  6. Boil water in a large saucepan, put a heatproof bowl on the pan. Put the dried apricot puree in a bowl, add sugar, vanilla sugar, butter, juice (1 tbsp.l.) and crushed orange zest (2 tsp. l. or lemon). Cook, stirring, until the sugar is completely dissolved.
  7. Whisk the egg white with a small pinch of salt.
  8. Remove the bowl with dried apricots from the steam bath, add the whipped protein and mix quickly. Return the cream to the bath and cook over low heat until thickened, stirring. Cool and store in the refrigerator.
  9. Prepare the nuts. Pour 40 g of sugar into a cold mold, melt over low heat. Chop the nuts 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 cellophane or silicone mat greased with vegetable oil (a drop). Caramel hardens very quickly, so you will have to divide it into small pieces with your hands or cover it with a plastic bag and walk with a rolling pin. The caramel nuts are ready!
  11. Prepare the curd mass. Squeeze the cottage cheese through a sieve.
  12. Add 1 tablespoon of zest to the cottage cheese.
  13. Beat the yolks (2 pcs.) with a mixer with the remaining sugar (35 g).
  14. Add vanilla sugar and sour cream to the curd-yolk mass. If the curd mass is very thick, add 1 tablespoon of juice. Using a mixer, beat the resulting mass.
  15. Add the candied fruits cut into small pieces and chopped almonds, mix.
  16. Cover three molds (200 ml each) with dry gauze. Distribute 2/3 of the curd mass. Make a recess in the middle.
  17. Put it in 1-2 tablespoons of apricot cream.
  18. Cover the top with the remaining curd mass.
  19. Fold the edges of the gauze, tighten the molds with a film and refrigerate for at least 2 hours. I covered the cottage cheese with gauze, put a small press and put the molds in the refrigerator. My gauze is soaked with excess moisture.
  20. Take out the Easter 30 minutes before serving, turn it onto a platter, decorate with icing and the remaining candied fruits and almonds. The glaze is prepared according to the instructions on the package, it is very easy to cook it! Happy holidays!
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