Paskha with Pistachios
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt tvorog (curd cheese)
- cup fine sugar
- raw eggs
- funt butter
- funt pistachios
- stakan thick cream
Instructions
- Rub 1 cup vanilla-pounded sugar into 3 funts fine-sieved pressed tvorog.
- Work in 4 raw eggs, 1/2 funt butter, and 1/2 funt very finely chopped pistachios.
- Mix in 4 stakans thick cream and press.