It is a traditional dish for Easter table. Paskha is a symbol of God''s grave, made from tvorog as truncated pyramid. The tvorog must be of the best quality, it must be fresh, dry and homogeneous.
Method
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 souffle 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.
Ingredients
1 kg tvorog.
450 g butter.
6 ea yolks.
300 g 30% cream.
100 g almonds.
100 g candied peel.
cardamom, vanilla.
4 tb sugar.
Reviews
Ingredients missing The recipe sounds wonderful. The problem is that the quantity of sugha and type (powdered or granulated is missing as is the quantity of rasins.
Should they be dark or white? Michael Forbes
Missing Missing ingrediants. But well liked by my family. Becoming a traditional dish in my family. I didn't like it. Cynthia
I like it. I've never made it myself, I've watched my grandmother make it, but that was years ago.
For the first time in my life, I will attempt to make it. Prince Nick Kudashev
