Pashka is a Russian dessert during Easter time. It’s made in a flowerpot. At serving time it’s unmolded and decorated with flowers and Easter eggs.
Ingredients: 5 eggs, 2 cups sugar, 1 tsp. vanilla, 2 pkg. 8 oz. of cream cheese, 1 stick of butter, 1/2 cup raisins plus 1/2 cup golden raisins, 1/2 cup candied fruit peels, 1 cup almonds, 1 1/2 lb. Ricotta cheese.
Beat together egg yolks, sugar, vanilla, and softened cream cheese. Blend in the Ricotta and butter. Add raisins, fruit peel, and almonds. Beat egg whites until stiff and fold in. Line a 2 qt. flowerpot with layers of cheesecloth. Spoon mixture into flowerpot. Fold ends of cheesecloth over the top surface of pot. Weigh it down with a plate. Set the pot in a bowl. Refrigerate 24 hours. Discard liquid that drained into bowl.
To serve: Invert pot onto a serving platter. Remove pot and peel off cheesecloth. Arrange candy eggs and flowers around it for decoration.
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