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Tsar Paskha recipe

Paskha is a traditional dish for Easter table, made of fresh cottage cheese and dry fruits.

2 lb tvorog cottage cheese
1 lb butter
6 ea yolks
10 oz 30% cream
4 oz raisins
4 oz almonds
4 oz candied peel
cardamom, vanilla
measures conversion [+]

Butter must be soft and supple. Grind butter with sugar until white, adding 1 yolk at a time. Grind the mass until sugar is totally dissolved. Add vanilla or cardamom (finely ground). You need to put tvorog under weight for 2 hours, drain through the sieve (never use a mincer). Drained tvorog is soufflé and light. Wash raisins carefully and dry on the table. Peel almonds and chop finely. Almonds are peeled easily if they are put in boiling water for 20-30 minutes. Chop candied peel finely. Mix all ingredients carefully. Whip up cream and stir in until the mass is homogeneous. Fill in the baking Easter form (with a traditional drawing and ornaments). The bottom is covered with wet gauze. Cover with a plate and put a weight. Keep in the fridge for 12-24 hours.

Cuisine: Russian
Source: Olga's collection
Recipe category: Breads-and-Pastry > Cakes, Breads-and-Pastry > Other, Eggs

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