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Paska

 

10

Yield

6

servings

Prep

30

min

Cook

0

min

Ready

1

days

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

1 pound butter, unsalted

Directions

Put 3 pounds dry pot cheese through a very fine sieve and blend it well with. Beat 8 egg yolks with 1½ pounds granulated sugar and combine this mixture with the cheese.

Add 2 cups heavy cream and mix well.

Add ¼ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 542102% of calories from fat
 % Daily Value *
Total Fat 61g 94%
Saturated Fat 39g 194%
Trans Fat 0g
Cholesterol 163mg 54%
Sodium 436mg 18%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 38% Vitamin C 0%
Calcium 2% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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