Directions
1.
Preferably use quark with a high fat content (about 7 - 30 %). Wrap the quark in cheesecloth, hang it over the sink or a bowl and strain for several hours at cool room temperature â or overnight in the refrigerator â so that the extra liquid (whey) comes out, making the quark firmer. The whey may be used as liquid in making bread dough, pancakes or other batters.
2.
Straining the quark is an important step, especially if you are using Finnish quark, which is very soft and watery. Note that Russian-type firm, hard quark is not suitable to be used in this recipe because it will result in a grainy texture.
3.
Melt the butter and let it cool down thoroughly. Stir the drained quark until smooth. Mix the egg yolks, sugar and vanilla sugar with the quark. Beat the mixture with an electric mixer to make it very fluffy and smooth. Add the melted, cooled butter in the mixture, beating thoroughly. It is very important to let the butter cool before adding it in the mixture, otherwise it will cause the other ingredients to melt, making the mixture too runny. To give the paskha an even softer taste, some whipped cream may be folded into the mixture as well.
4.
After thoroughly mixed, pour the mixture into a special pyramid-shaped paskha-mould lined with a layer of thin, clean cheesecloth dampened with boiling water. In lack of a traditional paskha-mould, you can use some other suitable dish â a fine round or conical strainer lined with cheesecloth, for example. Cover the top with cheesecloth and place a light weight on.
5.
Place the paskha-mould in refrigerator for overnight, letting the extra liquid run out into a bowl underneath the mould. The longer you strain the quark in advance, the less liquid will come out of the final paskha, resulting in a firmer, more even-shaped dessert.
6.
On the next day, uncover the paskha mould and place a serving platter on top of it. Holding the platter firmly against the mould, turn the mould and the platter upside down. Open the mould and carefully remove it, letting the paskha slide on the platter. Gently peel off the cheesecloth from its surface.
7.
Store the unmoulded paskha in refrigerator, covered with plastic wrap. It will keep for a few days. Paskha is traditionally served spread thickly on a slice of kulich, a special Russian Easter cake.
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