Pashka Cake
Back to Recipes & MoreInstructions
Whisk eggs yolks in a medium bowl until pale yellow and slightly thickened.
Heat cream and Redpath® Organic Granulated Sugar in a medium pot over medium heat until sugar has dissolved and mixture is starting to steam. Slowly whisk half the mixture into egg yolks; add back to pot. Cook, stirring constantly until thickened; about 4-5 minutes. Remove from heat and transfer to a bowl, cover with plastic wrap and allow custard to cool to room temperature.
Place cottage cheese, cream cheese, and brandy in a large mixing bowl. Beat with a hand mixer until smooth. Beat in cooled custard until just combined, fold in dried nuts and fruit.
Line a large 6 cup popover tin with overhanging cheesecloth. Divide mixture between cups, gently pressing down as you add more mixture. Cover with plastic wrap and refrigerate for 24 hours
To serve:
Using overhanging cheesecloth to turn cakes over onto serving plate. Garnish with extra fried fruits and nuts.
* For a creamier consistency, blend cottage cheese, cream cheese, and brandy in a blender until smooth.
