A Variation on the Theme of Pashka

Title:
A Variation on the Theme of Pashka

Yield:
16 Servings

Categories:
Desserts




Ingredients:





     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.


 


 RECIPE FROM: NEWMAN'S OWN COOKBOOK


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini