Passcha

Summary

Ingredients

• 3 egg (s), including the yolk
• 320 grams sugar
• 800 g quark (low-fat quark)
• 1 tablespoon currants
• 0.5 ½ lemon (s), untreated, the peel grated
• 40 g almond (s)
• 70 ml sweet cream
• 140 ml milk
• 0.5 ½ vanilla pod (s)
• 125 g butter

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Instructions

1. Mix the egg yolks with half of the sugar until frothy. Pour in milk. Cut the vanilla stick lengthways, scrape out the pulp, cut the stick and add both. Beat in the water bath until the mixture is thick. Add flakes of butter and allow to melt. Cooling down.
2. Squeeze out the quark and add the cooled mass and the remaining sugar. Stir in lemon zest, currants and peeled, chopped almonds and finally the whipped cream.
3. Although there are special wooden passcha forms in Russia, the mass can also be filled in a flower pot or colander lined with damp muslin. Cover with muslin and place the container so that the liquid can drain off. Weigh down the passcha with a plate and a weight on it. Drain in a cool place overnight. Then turn out onto a large plate, garnish with candied fruit and cover with a damp napkin in the refrigerator until eaten. Serve with Kulitsch.
4. After that, you may fast for a day! But Easter is only once a year.

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