Making Pashka

Traditionally, this Russian Easter speciality is pressed lightly in a tall, muslin-lined, perforated, pyramid-shaped mould. A well-cleaned, new flowerpot is an adequate alternative. Pashka is made with 2 egg yolks, 150 g caster sugar, ½ tsp natural vanilla extract, 500 g cream cheese, 150 ml soured cream, 50 g sultanas, roughly chopped, and 300 g mixed candied and crystallized fruits, such as cherries, angelica, citron peel and pineapple, plus extra to decorate.