Classic Paskha

Paskha is a very popular dessert in Russia, typically served during Easter. The preparation takes quite a bit of time, as we need to start at least 24 hours before serving the dessert.

Details

Preparation Time: 730 minutes
Cooking Time: 0 minutes
Difficulty: 3
Spiciness: 0
Number of Servings: 8

Ingredients

900 ml Yogurt, plain, from whole milk
125 g Sugar, white
2 piece Egg, fresh
150 g Butter, unsalted
150 ml Sweet cream
60 g Orange, shell
60 g Apricot, dry
90 g Nuts, almonds
90 g Raisins
pieces Lemon, fresh, without shell

Steps

Place the yogurt in a sieve lined with a dense cloth or cheesecloth. Lift the corners and tie them into a bundle, then hang it over a bowl and leave it overnight to allow the whey to drain.
Transfer the yogurt cheese into a large bowl. Crack the eggs into a separate bowl and add the sugar. Beat the eggs and sugar with an electric mixer until frothy, then gradually mix this into the yogurt cheese. Add the butter and sweet cream, mixing well.
Finely chop the orange zest, dried apricots, and peeled almonds. Add the orange zest, raisins, almonds, and apricots to the cheese mixture and mix thoroughly. Thoroughly wash and dry a clay flower pot. Line it with two layers of thin cloth or cheesecloth. Pour the mixture into the pot, folding the cloth over the top to cover the mixture. Place the pot in a larger bowl.
Cover the top of the clay pot with a plate that is slightly smaller than the inner diameter. Weigh it down with full cans and place it in the refrigerator for 12 hours.
Remove the Paskha from the refrigerator. Unfold the cloth at the top, place a serving plate on top of the pot, and carefully invert it. Gently remove the pot and the cloth or cheesecloth. Decorate the dessert with lemon slices, blanched almonds, and candied fruit.

Nutrition Information (Per 100g)

Calories: 395.66 kcal
Fat: 28.27 g
- Saturated Fat: 13.1 g
Carbohydrates: 30.83 g
- Sugars: 24.92 g
Protein: 5.59 g
Fiber: 3.19 g