Vanilla-chocolate curd Easter

Delicious Easter! Delicate, aromatic, with a bright vanilla-chocolate taste.
You can use any nuts, candied fruits, dried fruits in the filling.
From the specified number of ingredients, 1 Easter is obtained, 10 cm high, 12 cm in diameter.

  • 500 g cottage cheese (9-20%)
  • 150 g butter
  • 150 g sugar
  • 2 eggs
  • 200 g sour cream (10-20%)
  • 100 ml cream (10-25%)
  • 2 tsp vanilla sugar
  • 100 g chocolate (milk or bitter)
  • 150 g candied fruits (I used pineapple and dried cranberries)
  • 100 g almonds


Chop nuts.

Rub cottage cheese through a sieve, or pass through a meat grinder.

Add softened (not ghee) butter.

Add sour cream.


Mix eggs, sugar, vanilla sugar.

Add cream.

Put on fire.

Cook, with constant stirring, until thickened.
Cool down.

Add the egg-creamy mass to the curd mass.

Add nuts, candied fruits, dried fruits.


Melt chocolate in a water bath.

Divide the curd mass into two parts.
Add chocolate to one part.


Cover the Pasobox with gauze folded in two layers (if there is no Pasobox, you can use a new flower pot or colander).
The edges of the gauze should hang down.

Put some white curd mass.

Put some chocolate curd mass on the white mass.
Fill the whole pasochny in this way.

Wrap the edges.
Put the form in a plate or bowl, as the whey will drain.
Put the load (I used a can filled with water, close the can with a lid).
Put the form together with the load in the refrigerator for 12 hours.
Then remove the edges of the gauze, turn the form over, remove the gauze.

Decorate Easter to taste.

Enjoy your meal!

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