Passover

Ingredients for 1 servings:

• 3 eggs, including the yolk
• 320 g sugar
• 800 g quark (low-fat quark)
• 1 tbsp currants
• ½ lemon(s), untreated, zest grated
• 40 g almonds
• 70 ml sweet cream
• 140 ml milk
• ½ vanilla pod(s)
• 125 g butter

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

to Kulich – a Russian dessert

Whisk the egg yolks with half the sugar until frothy. Pour in the milk. Split the vanilla pod lengthwise, scrape out the seeds, cut the pod into pieces, and add both. Whisk in a double boiler until the mixture thickens. Add the butter flakes and melt. Cool. Squeeze out the quark and add the cooled mixture and the remaining sugar. Stir in the lemon zest, currants, and peeled, chopped almonds, followed by the stiffly whipped cream. Although there are special wooden passcha molds in Russia, you can also fill the mixture into a flowerpot or colander lined with damp muslin. Cover with muslin and place the container so the liquid can drain away. Weigh the passcha down with a plate and a weight. Let it drain overnight in a cool place. Then turn it out onto a large plate, garnish with candied fruit, and cover with a damp napkin and refrigerate until ready to eat. Serve with kulich. Afterward, you may find yourself fasting for a day! But Easter only comes once a year.