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1
Let cream cheese, butter and egg yolks stand at room temperature at least 2 hrs.
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2
Beat cheese in a mixing bowl with a wooden spoon or possibly blend at low speed in electric mixer.
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3
Add in butter and continue beating.
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4
When well blended, add in sugar, then egg yolks, one at a time.
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5
Add in vanilla and mix in almonds.
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6
Wash and dry the inside of a Pashka mold or possibly a new 2 qt clay or possibly plastic flowerpot with drain holes in the bottom.
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7
Line the pot with a double thickness of cheesecloth wrung out in cool water.
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8
Spoon cheese mix into the pot to the brim.
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9
Cover with plastic wrap and chill several hrs or possibly overnight on a plate.
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10
To unmold, trim around and throw away top of the cheesecloth.
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11
Invert a dessert plate over the opening of the flowerpot and quickly turn the whole thing upside down.
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12
Place on table and gently lift off pot, tugging at the cheesecloth lining if necessary.
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13
When the pot is clear, gently remove the cheesecloth.
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14
Garnish the base and top of the Pashka with whole strawberries and strawberry halves.
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15
Serve with additional crushed, sweetened strawberries as a sauce.
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16
You may add in some brandy or possibly liqueur to the sauce if you wish.
