Paskha is a traditional Russian easter cake.
This dessert has very much become an easter tradition in our family. It belongs with, painting easter eggs, the hunt for chocolate eggs and rabbits and of course the 8 hour lamb.
You should prepare the Paskha the day before.
- 125 gr unsalted butter, room temperature
- 100 gr brown sugar or rapadura
- 500 gr full cream ricotta
- 375 gr cream cheese
- 100 ml full cream, beaten until stiff
- 3 organic eggs, separated
- grated pith of 2 organic lemons and juice of 1 lemon
- 80 gr currants
- 40 gr pistacchio, toasted
- 40 gr almond slithers, toasted
- 1 teaspoon cardamon grains, ground with a pinch of salt
soak the currants in the juice of one lemon, set aside
beat the butter and sugar until light and fluffy
add one egg yolk at the time to the mixer, beat until the mixture is light in colour
now add the cream cheese and ricotta and beat in well
add the rest of the ingredients
beat the egg whites until stiff and fold into the Paskha mixture
line a medium colander with a muslin and pour in the Paskha mixture
put a plate on top of the Paskha and a weight on top and let it rest in the fridge over night
decorate the Paskha to your liking
some of the painted easter eggs