Paska of the Tsar – Pasha Zarskaya

(*) For 6-12 people.

Fill the whipped cream (1) into a wide saucepan or possibly into a frying pan with a high rim and put it into the hot oven (175 °C ). After some time, a thick, light brown skin will form on the surface, which should be skimmed off into a suitable bowl. Repeat the process until all the whipped cream has become browned “cream skin”.

Beat the butter with the powdered sugar and vanilla until creamy and gradually add the yolks (raw or cooked and strained). Add the curd cheese and the cooled “cream skin” and mix everything together very well.

Mix with candied fruit cut into small cubes and fold in the stiffly whipped cream (2). Fill the quantity into the mold (***). Dry in the refrigerator for 24_hours. Weigh down the mixture repeatedly and place the mold in a container, as liquid will leak out during the drying process.

(**) Allow the curd to drain and additionally press it out (wrap it in a napkin, place it between two wooden boards and weigh it down for one night, e.g. with a stone or with a saucepan filled with water). Then the curd is strained.

(***) The pasha is prepared in a pyramid-shaped wooden mold, which is flattened on the narrow side and has one or more holes to allow the liquid to drain. As a substitute for a paska, a new, washed flower pot is quite suitable.

Related Recipes:

Chocolate Pudding with Caramel Sauce1. stir cocoa powder in 75 ml milk until smooth. Bring remaining milk to a boil with 125 g sugar, add cocoa... Brioche Tartlets with Mango Rhubarb Compote40 min (without standing time), elaborately mix flour with all ingredients and chill the dough for 1 hour... Curd Cheese Cake with Currant and Meringue ToppingFor the curd cake with currant and meringue topping, quickly knead the flour, butter, sugar, egg yolks... German Style Curd Cheese and Cream CakeFor the German-style curd cheese and cream cake, preheat the oven to 185 degrees. Line a springform pan (26 cm... Peach Cold Dish with Cottage Cheese DumplingsCaramelize 100 g sugar in a high, solid-bottomed saucepan. Add the peaches cut into small pieces. Cut open a... Curd Egg Liqueur CreamFor the curd egg liqueur cream, whip the whipped cream until stiff. Chop the butter cookies a little. Mix the... Curd Cheese Bowl with MarzipanFor the curd cheese bowls with marzipan, roll out the puff pastry. Mix the curd cheese with the custard... Roxann Dawson’s Klingon Bean Pods with WalnutsMaybe your new favorite bean dish: You can replace the live worms with bean pods. For that extra special... Apricot Pot PieA great cake recipe for any occasion: 1. heat the milk, stir in the sugar and yeast until melted. Fold in 150... Sursilvan Cabbage Rolls – CapunsThe name of this dish, today mainly associated with the Anterior Rhine Valley, derives from the image of the...