Recipe - Paska

1 pound Sweet butter and One fourth pound
cream cheese, to make a
smooth mixture.

Put 3 pounds dry pot cheese through a very fine sieve and blend it well
with Beat 8 egg yolks with 1One half pounds granulated sugar and combine this
mixture with the cheese. Add 2 cups heavy cream and mix well. Add One fourth pound
each of chopped, blanched almonds and mixed candied fruits and raisins.
Flavor with the seeds scraped from 2 vanilla beans and mix until the fruits
are evenly distributed. Line a pyramidal paskha form with a fine
cheesecloth wrung out of cold water. Pour the mixture into the form and
fold the cheesecloth to cover the bottom of the cake. Weight the cheese
down well and allow it to drip for 24 hours. A deep flowerpot with a hole
in the bottom for drainage makes a satisfactory paskha mold. Unmold the
paskha and decorate it as you wish. Paskha is traditionally servied with
kulich, the Russian Easter bread.

From: The Goourmet Cookbook Volume II Shared By: Pat Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini