Paskha, Cooked
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- tvorog paskha base
- raw eggs
- stakan sugar
- stakan raisins (optional)
Instructions
- Prepare the base paskha as in No. 3204.
- Stir in 4-5 raw eggs, 1/2-1 stakan sugar, and optionally 1/2-1 stakan raisins.
- Heat in a saucepan to very hot (may boil once), stirring constantly; stir until cool, then mold and press.