I learned this recipe as a child, watching my grandmother. She prepared it two days before the holiday, because the cheese had to be infused. She always bought homemade, dense cheese and grated it twice - so that it was silky. She added yolks, butter, sugar and vanilla.
Definitely raisins, a little lemon zest and a pinch of cinnamon.
We put the Easter cake in a mold lined with gauze and put it under the press. Then she decorated it with candied fruits, almonds and molded a cross from raisins.
On holidays, we would take it out of the cold pantry and serve it to the table with Easter cakes and Easter eggs. I still remember this taste — delicate, slightly sweet, festive. When I cook it myself, I always remember my grandmother. And it seems to me that she is nearby, that her hands are holding mine. Such recipes are not just food.
This is a piece of memory that you pass on.