Gouriewskaia Kascha

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 1 lb. of walnuts or cob nuts
  • 12 bitter almonds
  • 3 pints of rich milk
  • ½ lb. of sugar
  • ½ pint of semolina, apricot jam, a few crystallized fruits, breadcrumbs.


Shell the nuts, and blanch the almonds and skin them. Pound both together. Put the milk in a flat dish and place in a moderate oven till a brown skin is formed on top of the milk. Skim this off carefully and set it aside. Repeat this operation till 5 or 6 skins have formed. Now put the semolina in the remaining milk and simmer till quite thick. Then add the nuts and the sugar. Make a rim of paste on a dish, about 2 inches high, put first of all a layer of kascha, then a skin from the milk, a layer of jam and crystallized fruit, another skin, the nuts, and so on till it reaches the top of the rim of pastry. Sprinkle with breadcrumbs and brown in the oven. When cold, coat with icing sugar and brown the sugar by holding a hot flat-iron close to it.