Print Recipe
 Easter Caramel Cake from Cottage Cheese Recipe
An integral part of the Easter table is Easter. It is cooked only at Easter, but our family is always ready to eat it. We always cook chocolate, the recipe of which I shared last year, and caramel.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Jewish Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Jewish Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Fry and chop the nuts. Wash and dry the raisins Cottage cheese, butter at room temperature and boiled condensed milk, vanilla whisk with a blender until smooth.
    Fry and chop the nuts. Wash and dry the raisins Cottage cheese, butter at room temperature and boiled condensed milk, vanilla whisk with a blender until smooth.
  2. Add candied fruits, raisins and nuts.
    Add candied fruits, raisins and nuts.
  3. In a mold (you can use a colander, a sieve), covered with wet gauze, put the mass. And put it in a bowl.
    In a mold (you can use a colander, a sieve), covered with wet gauze, put the mass. And put it in a bowl.
  4. Put the goods on top and put them in the refrigerator for 24 hours, periodically draining the liquid.
    Put the goods on top and put them in the refrigerator for 24 hours, periodically draining the liquid.
  5. Turn it over, take out the beekeeper and carefully remove the gauze.
    Turn it over, take out the beekeeper and carefully remove the gauze.
  6. Happy Easter.
    Happy Easter.
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