Russian Pasha

Ingredients for 6 servings:

• 750 g low-fat curd cheese
• 150 g raisins
• Rum for pickling the raisins
• 100 g butter
• 250 ml whipped cream
• 2 eggs
• 6 tbsp sugar
• 1 vanilla pod(s), pulp
• 200 g dried fruit, finely chopped
• 50 g almond flakes
• 100 g candied fruits

Instructions

Working time approx. 1 hour; Rest time approx. 14 hours; Cooking/baking time approx. 15 minutes; Total time approx. 15 hours 15 minutes

traditional Russian Easter dish

Soak the raisins in the rum. Place the quark in a cheesecloth (alternatively, a freshly washed, thin tea towel), tie it up, press it down, and place it over a pot for a few hours to allow the whey to drain away. Press it down occasionally—a little quark may seep through the cloth. The quark should be as dry as possible. Cream the butter and sugar at room temperature until light and fluffy. First, cream the butter until creamy, then gradually stir in the sugar until a smooth, light-creamy mixture forms. Scrape out the vanilla pod and add the seeds to a saucepan along with the creamed butter, cream, and eggs. Heat gently, stirring constantly, but do not boil. Cool the saucepan with the mixture in iced water until completely cooled. Finely chop the raisins and dried fruit. Fold the quark into the cooled egg mixture, carefully stir by hand until smooth, then stir in the raisins, dried fruit, and almond slivers. Line a new clay flowerpot with cheesecloth (or a tea towel), fill it with the mixture, and wrap it up tightly. Place it on a wire rack in the refrigerator. Place a deep plate underneath to collect the whey, and weigh the tea towel down with a can of tin. After 12 hours in the refrigerator, turn the Pascha out onto a plate and decorate with candied fruit. In Russia, the letters “XB” symbolizing “Christ is Risen” made from candied fruit are placed on top. The Pascha is served for breakfast on Easter Sunday. Serve with a fresh yeast wreath.