Pashka

Photo by: Alisa

Pashka

Food 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

Recipe 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.

Recipe source: Foodista recipe