Paska

* Exported from MasterCook *

PASKA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Spreads Russian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Sweet butter and 1/4 pound
-cream cheese, to make a
-smooth mixture.

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
servied with kulich, the Russian Easter bread.

From: The Goourmet Cookbook Volume II Shared By: Pat
Stockett



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