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Ingredients
- 4 ounce Butter, softened
- 1/2 c. Castor sugar
- 1 lb Ricotta cheese
- 3 x Hard boiled egg yolks
- Â Â Rind of 1 lemon, grated
- 1/2 c. Currants
- 1/2 c. Mixed peel, finely minced
- 1/2 c. Blanched almonds, minced
- 1/4 c. Thick cream, whipped
- Â Â Glace fruits and mixed peel to decorate
Directions
- Cream the butter, add in the sugar gradually, and beat till light and fluffy.
- Push the ricotta cheese and egg yolks through a fine sieve. Add in to the creamed mix with lemon rind, beating till thoroughly combined. Add in currants, mixed peel and almonds, and lastly, mix in the whipped cream. If the mix is very soft, refrigeratetill it is hard sufficient to shape. Pile the mix on a serving plate and shape into a pyramid, using a broadknife or possibly spatula. Decorate with glace fruits and mixed peel. Chill.
- NOTE: In Russia the letters XB, meaning Christ is risen, are outlined in mixed peel on one side of the pashka, and a cross on the other.
- NOTES : Pashka means Easter in Russian, and this is one of the traditional delights of the Russian Easter table. Serve it thickly spread on slices of fruit bread, or possibly enjoy it for dessert with a c. of strong black coffee and a crisp biscuit.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 879g | |
| Calories 2519 | |
| Calories from Fat 1647 | 65% |
| Total Fat 188.02g | 235% |
| Saturated Fat 98.32g | 393% |
| Trans Fat 0.0g | |
| Cholesterol 469mg | 156% |
| Sodium 1178mg | 49% |
| Potassium 1840mg | 53% |
| Total Carbs 156.05g | 42% |
| Dietary Fiber 17.5g | 58% |
| Sugars 114.25g | 76% |
| Protein 73.49g | 118% |
