Paska

Ready in 1 hour

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Try this Paska recipe, or contribute your own. "Russian" and "Spreads" are two tags used to describe Paska.


Ingredients

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1 lb Sweet butter and 1/4 pound

Original recipe makes 6 servings

Servings  
Original recipe makes 6 servings Servings

Preparation

You've adjusted the recipe from 6 servings (as originally posted) to 6 Servings. The ingredients above reflect 6 Servings, but the instructions reflect the as-posted 6 servings. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

Put 3 pounds dry pot cheese through a very fine sieve and blend it well with Beat 8 egg yolks with 1-1/2 pounds granulated sugar and combine this mixture with the cheese. Add 2 cups heavy cream and mix well. Add 1/4 pound each of chopped, blanched almonds and mixed candied fruits and raisins. Flavor with the seeds scraped from 2 vanilla beans and mix until the fruits are evenly distributed. Line a pyramidal paskha form with a fine cheesecloth wrung out of cold water. Pour the mixture into the form and fold the cheesecloth to cover the bottom of the cake. Weight the cheese down well and allow it to drip for 24 hours. A deep flowerpot with a hole in the bottom for drainage makes a satisfactory paskha mold. Unmold the paskha and decorate it as you wish. Paskha is traditionally served with kulich, the Russian Easter bread. From: The Goourmet Cookbook Volume II Shared By: Pat Stockett Posted to MM-Recipes Digest by "Rfm" on Nov 22, 98

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