Put 3 pounds dry pot cheese through a very fine sieve and blend it
well with Beat 8 egg yolks with 1-1/2 pounds granulated sugar and
combine this mixture with the cheese. Add 2 cups heavy cream and mix
well. Add 1/4 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
