Raw Farmer’s Cheese Easter Cake with Nuts and Dried Fruit

1. 1 Cottage cheese 9% (tvorog)pack 300 g ≈ $3.00 70 g
2. 2 Butterpack 180 g ≈ $1.60 12 g
3. 3 Sour cream 25%pack 300 g ≈ $2.00 18 g
4. 4 Sugar 11 g
5. 5 Vanilla sugar 2 g
6. 6 Walnutspack 150 g ≈ $4.00 8 g
7. 7 Dried apricotspack 200 g ≈ $3.80 10 g
8. 8 Raisinspack 200 g ≈ $2.40 9 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rub the farmer’s cheese through a sieve or mash it until completely smooth.

2. Mix the softened butter², sour³ cream, sugar, and vanilla sugar into a creamy paste.

3. Fold the butter² mixture into the farmer’s cheese until fully combined.

4. Chop the dried⁷ apricots finely, roughly chop the walnuts⁶, rinse and pat the raisins⁸ dry.

5. Gently fold the dried⁷ fruit and nuts into the cheese mixture.

6. Line a mold with cheesecloth, pack in the filling, cover the edges, and place a weight on top.

7. Refrigerate for 8–12 hours, then invert onto a plate to release.