Pashka

Photo: Alisa

Ingredients

2 lbs. fresh farmer cheese

Assorted dried fruits for decoration

6 egg yolks

1 1/2 cups sugar

1 cup heavy cream

3/4 pound 3 sticks unsalted butter, room temperature

1/4 teaspoon grated nutmeg

Grated lemon peel, grated orange peel

1/4 candied citron

2 tablespoons vanilla

Preparation

With back of spoon, press farmer cheese through sieve or medium strainer. In mixer beat together egg yolks and sugar at high speed until a ribbon forms (about 5 minutes). Reduce speed, add cheese, heavy cream, butter, nutmeg, orange peel and candied fruit. Combine until very smooth.

Add vanilla and additional sugar if desired. Line Pashka mold or flowerpot with dampened cheesecloth and add batter, fold cheesecloth over the top. Put a plate or flat cake round on top and weight it down (about 5 pounds) to compress the batter.

Put the filled mold over an empty pot. Let drain overnight in the refrigerator. Remove the weight. Carefully invert mold onto a plate and lift off. Remove cheesecloth. Decorate with assorted dried fruits. Serve.