Traditionally paskha is not cooked but put in a special pyramid-shaped mold, weighted, and drained in the fridge for a day or so. But given people’s concerns about raw eggs, and since baking is a legitimate alternative, I make a baked version, which is just as good (and actually keeps longer).
Recipe information
Yield
makes 8 or more servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Use some of the butter to liberally grease an 8-inch cake pan. Line the bottom with wax paper and butter that too.
Step 2
Put the remaining butter in a food processor along with all but a tablespoon of the sugar and the farmer cheese and sour cream; process until very, very smooth; there should be no lumps at all. Add the egg yolks, vanilla, and potato starch and once again process until very smooth.
Step 3
Whisk the egg whites until foamy, then add the remaining sugar; continue to whisk until they hold soft peaks. Fold in the cheese mixture, along with the raisins if you’re using them. Pour into the cake pan and bake for 45 to 50 minutes, or until just firm.
Step 4
Cool, then unmold. Toast the almonds in a small dry skillet over medium heat, shaking the pan frequently until they color slightly. Press the almonds into the top of the paskha, chill, and serve.
