Pashka

Traditional Russian Easter sweet.

Preparation Time:	1 1/2 hours
Cooking Time:	1 hour
Time Until Ready:	3 Days
Serves:	24

Ingredients

6 cups farmers cheese (or ricotta or large-curd cottage cheese)
6 large egg yolks
1 1/2 cups confectioners sugar
1 1/2 cups heavy cream
1/2 cup candied fruits
1/2 cup seedless raisins
1/2 cup slivered almonds, toasted
1/2 teaspoon grated lemon rind
1/2 pound butter (do not substitute)
3 teaspoons vanilla extract

Sabayon:
2 large egg yolks
1/4 cup Madeira
1/2 teaspoon grated lemon rind
3 tablespoons confectioners sugar
1 tablespoons lemon juice
1 tablespoon light rum

You will need:
1 new, large clay flower pot (at least 7" x 7") The drainage hole allows the excess whey to escape.
Cheesecloth

Directions

• Press the cheese through a sieve.
• Combine the cheese with the egg yolks, beating in 1 yolk at a time.
• Add the sugar and blend well.
• Heat the cream in a large saucepan until it almost boils, then add the cheese mixture and cook over low heat, stirring constantly, until the mixture thickens.
• Remove from the heat before it begins to boil.
• Stir in the fruits, almonds, and lemon rind.
• Cool.
• Cream together the butter and the vanilla, then stir into the cooled cheese mixture.
• Line the flower pot with several layers of moistened cheesecloth, leaving enough cloth at the top to form a flap that will cover the pot. Fill the pot with the cheese mixture and cover with the flap. Put a weight on the top and place in the refrigerator for 2 to 3 days. The whey (liquid) will drip out the bottom of the pot, so be sure to place a pan under it.
• When drained, carefully unmold the cake with a knife. Remove the cheesecloth and smooth the sides with a hot knife.
  
  
• Prepare the sauce. Beat together the egg yolks, sugar, Madeira, and lemon rind in the top of a double boiler. Cook and continue beating until the mixture thickens. Stir in the lemon juice and the rum, then chill briefly.
  
  
• Pour the sauce over the cheesecake and serve.
  
  
• Will keep in the refrigerator for several weeks, but be sure to make it at least three days in advance.

Delicious with Kulich and coffee

Source: hamiltro

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