VIDEO: Traditional Easter dessert

Russian paskha - a traditional Easter dessert

This Easter quark dish should not be missing from the Russian Easter meal. In addition to Paskha, the name "Passcha" is also common. Since the Easterdessert need to rest, you should prepare it on Easter Saturday.

1. For the Easter dessert, place the quark in a cloth, tie it and fasten it over a saucepan. This is how excess whey drains off. The quark should then be as dry as possible.
2. Stir the butter until foamy and mix with the salt, eggs, sour cream and dry quark.
3. Heat the mixture, stirring constantly, but do not allow it to boil.
4. As soon as bubbles appear on the surface, remove the quark mixture from the stove and let it cool while stirring.


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5. Wash and dry the raisins and fold in with the sugar, lemon peel, chopped almonds, lemon peel and orange peel.
6. Line a (preferably pyramid-shaped) flower pot with a hole with a cloth.
7. Pour in the curd mass and press firmly.
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8. Weigh down the mass with a plate and a weight. Let excess liquid drain off.
9. Chill the paskha overnight.
10. Before the Serve Turn the Easter dessert out onto a beautiful platter and peel off the cloth.
11. Decorate the paskha with cherries, almonds, lemon peel and orange peel. Fresh fruits are also suitable as a decoration for the dessert. Happy Easter!