Russian Pasha

Summary

Prep Time	1 hr
Cook Time	15 mins
Total Time	15 hrs 15 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

For decoration:

100 g fruit, candied

Instructions

Put the raisins in the rum. Put the quark in a cheesecloth (alternatively a freshly washed, thin tea towel), tie it, press and secure it over a saucepan for a few hours so that the whey can drain off. Press occasionally - a little quark may penetrate the cloth. The quark should be as dry as possible.
Mix the butter with the sugar at room temperature until frothy. First beat the butter until creamy, then gradually stir in the sugar until a smooth, light-creamy mixture is formed.
Scrape out the vanilla pod and put the pulp together with the foamy butter, the cream and the eggs in a saucepan. Heat, stirring constantly, but never let it boil. Let the saucepan with the mixture cool completely in ice water.
Chop the raisins and dried fruits into small pieces. Fold the quark into the cooled egg mixture, carefully stir by hand until smooth, mix in the raisins, dried fruits and almond slivers.
Line a new flower pot made of clay with a cheesecloth (or tea towel), pour in the mixture and wrap it in. Place on a grid in the refrigerator, place a deep plate for dripping whey underneath and weigh down the tea towel from above with a tin can.
After 12 hours, turn the pasha on a plate in the refrigerator and decorate with candied fruit. In Russia, the letters XB, symbolic of Christ is risen, made of candied fruits are placed on it and the Passover is served for breakfast on Easter Sunday. A fresh yeast wreath goes well with it.

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