Advertisement
Pink Paskha
Розовая пасха
- Difficulty
Medium
Published 1983
Ingredients
¼ pound ¾ cup 3
Method
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.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe