Paskha, Almond
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt tvorog (curd cheese)
- bottle thick cream
- cup sweet almonds
- bitter almonds
- stakan fine sugar
Instructions
- Sieve 3 funts pressed tvorog, mix with 2 bottles thick cream, drain in a napkin.
- Pound 2 cups sweet + 10 bitter blanched almonds very fine with a little water so they don't oil; rub in 1 stakan fine sugar.
- Combine, pack into the paskha mold and press; ready the next day.