A Variation On The Theme Of Pashka
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A Variation On The Theme Of Pashka
  Dessert  
Last updated 6/12/2012 12:41:42 AM. Recipe ID 539. Report a problem with this recipe.
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      Title: A variation on the theme of pashka
 Categories: Desserts
      Yield: 16 Servings
 
      4    8 oz. pkgs cream cheese
      1 c  (2 sticks) butter
      3    Egg yolks
      2 c  Sifted powdered sugar
      2 ts Vanilla extract
      1 c  Toasted, slivered almonds
      2 pt (or 3) fresh or frozen
           Strawberries
 
  Let cream cheese, butter and egg yolks stand at room temperature at
  least 2 hours.  Beat cheese in a mixing bowl with a wooden spoon or
  blend at low speed in electric mixer. Add butter and continue
  beating. When well blended, add sugar, then egg yolks, one at a time.
  Add vanilla and fold in almonds.
  
  Wash and dry the inside of a Pashka mold or a new 2 quart clay or
  plastic flowerpot with drain holes in the bottom. Line the pot with a
  double thickness of cheesecloth wrung out in cold water. Spoon cheese
  mixture into the pot to the brim.  Cover with plastic wrap and
  refrigerate several hours or overnight on a plate.
  
  To unmold, trim around and discard top of the cheesecloth. Invert a
  dessert plate over the opening of the flowerpot and quickly turn the
  whole thing upside down.  Place on table and gently lift off pot,
  tugging at the cheesecloth lining if necessary.   When the pot is
  clear, gently remove the cheesecloth.
  
  Garnish the base and top of the Pashka with whole strawberries and
  strawberry halves.  Serve with additional crushed, sweetened
  strawberries as a sauce. You may add some brandy or liqueur to the
  sauce if you wish.
  




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Recipe ID 539 (Apr 03, 2005)

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