A variation on the theme of pashka

Yield: 16 Servings

Measure Ingredient
4 8 oz. pkgs cream cheese
1 cup (2 sticks) butter
3 Egg yolks
2 cups Sifted powdered sugar
2 teaspoons Vanilla extract
1 cup Toasted, slivered almonds
2 pints (or 3) fresh or frozen

Let cream cheese, butter and egg yolks stand at room temperature at least 2 hours. Beat cheese in a mixing bowl with a wooden spoon or blend at low speed in electric mixer. Add butter and continue beating. When well blended, add sugar, then egg yolks, one at a time.

Add vanilla and fold in almonds.

Wash and dry the inside of a Pashka mold or a new 2 quart clay or plastic flowerpot with drain holes in the bottom. Line the pot with a double thickness of cheesecloth wrung out in cold water. Spoon cheese mixture into the pot to the brim. Cover with plastic wrap and refrigerate several hours or overnight on a plate.

To unmold, trim around and discard top of the cheesecloth. Invert a dessert plate over the opening of the flowerpot and quickly turn the whole thing upside down. Place on table and gently lift off pot, tugging at the cheesecloth lining if necessary. When the pot is clear, gently remove the cheesecloth.

Garnish the base and top of the Pashka with whole strawberries and strawberry halves. Serve with additional crushed, sweetened strawberries as a sauce. You may add some brandy or liqueur to the sauce if you wish.


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