Paska

1. 1

   Put 3 pounds dry pot cheese through a very fine sieve and blend it well with.

2. 2

   Beat 8 egg yolks with 1 1/2 pounds granulated sugar and combine this mixture with the cheese.

3. 3

   Add 2 cups heavy cream and mix well.

4. 4

   Add 1/4 pound each of chopped, blanched almonds and mixed candied fruits and raisins.

5. 5

   Flavor with the seeds scraped from 2 vanilla beans and mix until the fruits are evenly distributed.

6. 6

   Line a pyramidal paskha form with a fine cheesecloth wrung out of cold water.

7. 7

   Pour the mixture into the form and fold the cheesecloth to cover the bottom of the cake.

8. 8

   Weight the cheese down well and allow it to drip for 24 hours.

9. 9

   A deep flowerpot with a hole in the bottom for drainage makes a satisfactory paskha mold.

10. 10

    Unmold the paskha and decorate it as you wish.

11. 11

    Paskha is traditionally servied with kulich, the Russian Easter bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.