Seasonal Kitchen

Paskha (Russian Easter Desert)

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Paskha (Russian Easter Desert)
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Health Score:
5,0 / 10
3 h.
ready in 1 d 3 h.
Ready in

Healthy, because

Even smarter

The traditional dessert scores with egg white, which is contained in the low-fat curd cheese and the eggs. We need this building material to build and maintain our body muscles. The raisins bring natural sweetness and magnesium for strong nerves to the dessert.

Paskha is traditionally prepared in the Russian kitchen at Easter and may be eaten on the earliest Easter Sunday, the end of Lent. If you want to prepare the dish with a little less added sugar, replace the candied fruit with dried or fresh fruit. This also brings freshness to the Russian Easter quark.


For the cake
1 kilogram Quark
125 grams butter
1 pinch salt
5 eggs
¼ l Whipped cream
1 cup raisins
200 grams sugar
1 lemon (zested)
1 cup almonds
1 Tbsp Candied lemon
1 Tbsp candied orange
For decorating
Candied fruit
How healthy are the main ingredients?
Whipped creamsugaralmondraisinssaltegg

Preparation steps


Pour the quark into a cheesecloth, tie with kitchen twine and hang over a pot for a few hours to drain. The curd should be as dry as possible. Beat the butter until fluffy and add the salt, eggs, cream and quark in a pot. Heat slowly, stirring constantly.


Once bubbles begin to form, remove the quark mixture from the heat and allow to cool while stirring. Rinse the lemon and pat dry. Grate the zest and mix with the sugar, chopped almonds, candied lemon and orange and the raisins. Line a mold with cheesecloth.


Pour the mixture into the mold and press firmly. Place a plate on top weight to squeeze the remaining liquid out of the mixture. Place the mold on a grid in a bowl and refrigerate for 24 hours. Before serving, turn out onto a plate and decorate with candied fruit.