Traditional recipes

Easter dessert with cheese, raisins and butter

Easter dessert with cheese, raisins and butter

It turned out very good, although I thought it was a lot of flour and semolina, but everyone found it sensational and they asked me to do it just like that. However, I think I will stick to my classic flavored Easter recipe. Try three more beautiful recipes from Lena easter without dough, easter with cheese and cake dough and easter with chocolate. I made Easter in three layers with cheese, beak and meringue but according to another recipe

  • 800 gr fat cow's cheese
  • 6 large eggs with golden yolk
  • 200 gr fermented fat sour cream
  • 150 gr brown (giant) and golden raisins
  • 3 tablespoons Alexandrion brandy
  • 2 tablespoons rum essence
  • 1 teaspoon lemon peel
  • 1 teaspoon orange peel
  • 1 sachet of vanilla sugar
  • 100 gr butter
  • 100 gr flour
  • 100 gr gray
  • 250 gr sugar



Sensational chefs

Tags: easter dessert with cheese, raisins and butter, easter, cheese, eggs, sugar, raisins, sour cream, butter, semolina, recipes Sweets

Servings: 8

Preparation time: less than 90 minutes

RECIPE PREPARATION Easter dessert with cheese, raisins and butter:

We put the cheese in gauze and then in the strainer to remove the water, we do the same with sour cream. Remove the ingredients from the cold a few hours before cooking. Beat eggs with 2-3 drops of lemon and then gradually add sugar, citrus peel and vanilla sugar. Mix in half, with breaks until the sugar melts. Put the drained cheese, mix, then the diced butter and after we have incorporated it, add the sour cream. Gradually incorporate the flour, continue using the mixer and add the semolina. Raisins are hydrated in rum and brandy, we mix in them from time to time. We put them together with the syrup left and we homogenize. We taste and match the flavors. We make Easter in a detachable cake pan greased with butter and lined with flour or baking paper. We give about 50 minutes at 170 degrees, I think it would have gone only 40 minutes because it came out a bit clogged. We do the test with the toothpick and if it's ready we turn off the fire and leave it for a few more minutes with the oven door ajar. We take it out and cut it cold. I do not use vanilla to highlight cognac and rum. These giant raisins are insane, especially since they also have brandy. I think that about 50 gr of raisins would work, I will even try the lemon peel and candied orange. If you want a finer Easter, you can blend the cheese. It can also be made with a mixture of sheep's cheese and cows in equal parts. Next time I will use 1 kg of cheese, more raisins and candied peel, I come back with the result.