Pink Paskha

• ¼ pound unsalted butter, softened
• ¾ cup superfine sugar
• 3

Cream the butter and sugar until light and fluffy, then beat in the eggs.

Put the tvorog through a fine sieve, then mix it with the butter mixture, beating until completely smooth. Stir in the sour cream, then the jam.

Line a 2-quart paskha mold or flowerpot with cheesecloth. Pour the cheese mixture into it and proceed as directed above.