Summary

Ingredients

• 800 g quark
• 150 g butter, room temperature
• 250 g powdered suar
• 4 egg yolks
• 1 vanilla pod (s)
• 1 pinch (s) salt
• 35 ml cognac
• 50 g fruit, candied
• 50 g almond (s), peeled
• 50 g raisins
• 30 ml cognac
• 400 ml cream, sweet

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Instructions

1. Paskha means Easter and is typically only prepared once a year for the corresponding festival. A pyramid with the tip cut off is used as a shape for resting. Two orthodox crosses and two XB - as an abbreviation for Khristos Voskres (Christ is risen) are usually incorporated as a relief. Since this is very difficult to find, you can use any conical shape with an opening at the pointed end instead. It is generally advisable to use a mundane flower pot.
2. Put the quark in a sieve lined with a fine cheesecloth, cover with a plate, weigh down with a saucepan and let the liquid drain off overnight in the refrigerator. Soak the raisins in cognac.
3. The next day, mix the butter, powdered sugar, vanilla pulp, egg yolks and a pinch of salt with the mixer on a low setting to form an even cream. Next the cognac is added. Then roast and finely chop the almonds, cut the candied fruit into small pieces, drain the raisins and stir into the butter sugar cream together with the quark mixture. Whip the cream and fold into the dessert mixture.
4. So that the dessert comes out of the mold well, knock it out with gauze. Place the blunt tip on a plate and pour in the quark cream. Place in the refrigerator again overnight to set. In the process, liquid again escapes through the open tip. The next day, turn the mold over, remove the mold and the gauze. If you like, you can decorate the paskha with whipped cream, raisins, almonds and chocolate. Add a culinary cake and you have all the culinary ingredients for an Orthodox Easter.