Easter raspberry

This raspberry Easter is a real hit on our site. Everyone likes it, and it's very easy to cook it.

Cooking time 45 minutes


Fatty cottage cheese 9% 1 kg

Sour cream 20% fat. 200 g

Butter 100 g

Sugar 100 g

Raspberry 200 g

Vanillin 2 g


Rub the cottage cheese through a sieve 2 times.

Defrost raspberries.

Add sugar and boil.

Pass through a sieve.

In a bowl, combine cottage cheese, sour cream, soft butter and raspberries.

Knead everything well.

Put in a mold with gauze. Put under oppression for 12 hours.

Remove the gauze and garnish with chocolate, raspberries and confetti.

Happy Easter!