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.
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.
Add candied fruits, raisins and nuts.
In a mold (you can use a colander, a sieve), covered with wet gauze, put the mass. And put it in a bowl.
Put the goods on top and put them in the refrigerator for 24 hours, periodically draining the liquid.
Turn it over, take out the beekeeper and carefully remove the gauze.
