Easter Paskha

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Easter Paskha
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 15 h. 45 min.
Ready in

Ingredients

for
6
For the Paskha
4 ½ cups
½ cup
soft butter
5
1 cup
cup
rum-soaked raisins
½ cup
¾ cup
2 tablespoons
1 teaspoon
1
organic lemon (sliced, the slices cut in half)
1.333 cups
chopped almonds
0.333 cup
finely chopped, candied Lemon peel
0.333 cup
finely chopped candied orange peel
To decorate
1
organic lemon (sliced, the slices cut in half)
¼ cup
crystallized Fruit
6
almonds (peeled)
How healthy are the main ingredients?
eggSour creamraisinscranberriessugarlemon

Preparation steps

1.
Place the quark in a cheesecloth, tie it up and hang up over a pan for several hours, to let the liquid drip out. The quark should be as dry as possible.
2.
Beat the butter until pale and fluffy. Place it in a pan with a pinch of salt, the eggs, sour cream and quark. Heat the mixture, stirring all the time, but do not let it boil. As soon as bubbles appear, remove the mixture from the heat and let cool, still stirring.
3.
Mix the raisins and cranberries with the sugar, vanilla sugar and extract, lemon zest, chopped almonds and candied peel into the quark mixture. Line a paskha basin (or a ceramic flower pot) with cheesecloth. Pour in the quark mixture and press it down firmly. Place a plate on top and press down with a weight. Place the bowl on a deep plate (to catch the liquid). Let dry in the fridge for about 12 hours.
4.
Turn the paskha out onto a plate and decorate with lemon slices, crystallized fruit and almonds to serve.