Royal Pasque (raw)

Category: Yeast bread
Royal Pasque (raw)

Ingredients

cottage cheese 800 g
yolk 4 things
heavy cream 1.5 cups
sugar 150-200 gr
butter 150-200 gr
salt 0.25 g
candied fruits, raisins, nuts, prunes, dried apricots 1 glass
vanillin taste

Cooking method

  • I have been making a paste using this recipe for many years. If you are not too lazy and go through ALL the stages, then the result will delight both the needlewoman and others.
  • 1. Cottage cheese is best to take from the market, the fattest you can find. A couple of days before H time, we put the cottage cheese under oppression overnight. We put it MANDATORY. The drier it is, the tastier the pasta will be.
  • 2. The next day, grind the curd with handles on a sieve. We grind it ALWAYS. It becomes soft, airy and saturated with oxygen.
  • 3. Knock down the cream with half a serving of sugar. Soften the butter and grind with the second half of the sugar, yolks and salt.
  • 4. Cottage cheese is well mixed with butter mixture, vanilla and candied fruits (you can use all types, or you can use one thing). Stir in the cream.
  • The best shape for these beads ... a flower pot! The most simple, without drawings and glaze. An ordinary clay pot.
  • Royal Pasque (raw)
  • Having brought it from the store, you need to soak it for several hours (or better overnight) in hot water. This will help get rid of the clay smell.
  • 5. Lay out the pot with damp gauze (I don't bother and only put it in 1 layer of gauze) so that the ends hang over the edge. Straighten all the wrinkles. Put the curd mass into a mold, tamp well. Cover with gauze ends.
  • 6. Put the pot in a plate, put the weight on top and in the refrigerator for 6-8 hours.
  • Royal Pasque (raw)
  • I had a little curd mass left, so I had to use a plastic bottle.
  • If the pasque is destroyed at home, then carefully remove it from the pot, decorate. If it is intended to be taken away, then do not get out of the pot before arriving at the destination.
  • Royal Pasque (raw)
  • Sori for the quality of photos - Photoshop buzz

Note

You need to cut the paste horizontally with a thread! It is both more convenient, and its aesthetic appearance remains.

Olga from Voronezh
Light, beautiful and festive! And it must be delicious!
Scarlett
Shine, awesomely beautiful (and the paska in the bottle is also cool,: wow: I would not have finished it in my life!). This year I acquired a special form from our Nata (and even the form of a lamb), so I can sculpt it. Tell me please (I'm probably already sick of everyone on the forum ), you see cakes like a woman on the pictures - you won't share the recipe? (I'm looking for "Tulle" woman)
sweetka
Tanyushk, I'm sorry, I didn't see your post: (On the account of "Tyuleva ...": tell me what requirements the woman of your dreams should meet and, I'm sure, this site already has a ready-made recipe for you :) In the background, this, it seems that I baked according to the recipe of my kuma's mother.
Scarlett
Quote: sweetka

Tanyushk, I'm sorry, I didn't see your post: (On the account of "Tyuleva ...": tell me what requirements the woman of your dreams should meet and, I'm sure, this site already has a ready-made recipe for you :) In the background, this, it seems that I baked according to the recipe of my mother's kuma.
Shine, thank you, this is not critical, I asked. Once upon a time in a culinary magazine I read a recipe for "Tyulevaya Baba" adapted to the modern (Molokhovets has yeast in bottles there: they measure - I I only know vodka in such a container I do not understand how it is) I baked it - there is a crumb - really tulle - so airy, and does not shrink when it cools. The recipe was lost, unfortunately, I don’t even remember approximately it, I found a couple of options on the internet, I’ll try it - I will unsubscribe after the holidays. And I also plan to bake kulich after Celestine woman's "Winter Palace"!
sweetka
I will try to find records of this recipe.I remember the Easter cake was really very light and lacy. find - unsubscribe
Scarlett
Scarlett
Well sho, Svetik, I did it! I fiddled yesterday evening, first passed the cottage cheese through a meat grinder, then rubbed it on a sieve the whole kitchen and I myself was in the cottage cheese, my husband remained unharmed, he was sitting in the roomwhile I got used to it. I tried so hard, I forgot to put the raisins, I remembered when I laid everything out according to the forms But then kaaaak tried to lick the bowl By the way, it began to freeze in the form by itself, even without a load - probably good butter plus cream. Thank you HUGE for such deliciousness !!!!!
Newbie
Can you replace cream with condensed milk?

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