Easter Paskha
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 15 h. 45 min.
Ready in
Ingredients
for
- For the Paskha
- 4 ½ cups Quark
- ½ cup soft butter
- 5 eggs
- 1 cup Sour cream
- ⅕ cup rum-soaked raisins
- ½ cup dried Cranberry
- ¾ cup sugar
- 2 Tbsps Vanilla sugar
- 1 tsp vanilla extract
- 1 organic lemon (sliced, the slices cut in half)
- 1 ⅓ cups chopped almonds
- ⅓ cup finely chopped, candied Lemon peel
- ⅓ cup finely chopped candied orange
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.
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