- 1 kilogram Quark
- 125 grams softened butter
- 1 generous pinch salt
- 5 eggs
- ¼ liter acid Whipped cream
- 1 cup raisins
- 200 grams sugar
- 1 lemon (zested)
- 1 cup almonds (peeled, chopped)
- Candied lemon (1 tablespoon finely chopped)
- candied orange (1 tablespoon finely chopped)
Place quark in a cheesecloth and tie top and place in a colander over a bowl, so that excess liquid drains. Quark should be as dry as possible. Beat butter until fluffy and add salt, eggs, sour cream and quark. Heat mixture, stirring constantly, over low heat, but do not cook. When bubbles form, remove quark mixture from heat and allow to cool and stir frequently. Mix sugar, lemon zest, chopped almonds, candied lemon peel, candied orange peel and raisins into quark mixture. Wash flower pot and dry and line with a cheesecloth. Place quark mixture in flowerpot and press firmly into place. Place a plate and a weight on top. Place flowerpot over a sieve in a bowl and allow to drain for 24 hours in refrigerator.
Blanch orange zest in boiling water, rinse and drain well.
Invert pasha on a plate and remove cheesecloth before serving and garnish with kiwi slices, orange zest and mandarin segments.