Paskha, Pink (Raspberry-Jam)
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt tvorog (curd cheese)
- funt raspberry jam
- stakan sugar
- raw eggs
- funt butter
- stakan smetana (sour cream)
Instructions
- Mix 2 funts freshest pressed tvorog with 1/2 funt raspberry jam and 1/2 stakan+ sugar; rub through a sieve.
- Work in 3 raw eggs, 1/4 funt butter, and 2-3 stakans thick sour cream.
- Pack into a small napkin-lined mold and press; best made small since uncooked paskhas spoil sooner.