Easter with steep zheltkami

1.2 kg curd, 400 g of butter, 15 zabaglione of welded cooked eggs, 750 g cream (fat less than 30%), 300 g sugar powder, pinch vanillin.
In curd add butter oil, eggs cooked egg yolks and twice through the mass protirayut screen. By protertoy mass add cream with sugar or sugar powders Mix the cream and carefully. Massi vykladyvayut in pasochnitsu, zastelennuyu marlechkoy top impose oppression and put in the refrigerator or cold cellar. Easter should withstand at Refrigeration under the yoke of not less than 12 hours.

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