Pashka
By: Anonymous
Published: Sunday, January 3, 2010 - 4:00am

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

1 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. 2 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. 3 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.

About


Pashka is a traditional Russian Easter cheesecake with nuts and candied fruit made in the form of a pyramid.