pashka russian easter cake

Name: pashka russian easter cake
Ingredients: 250ml milk; 1 vanilla pod, split and scraped; 400g powdered caster sugar; 5 extra-large egg yolks, room temperature; 200g cold unsalted butter, cut into small pieces; 1600g quark or fresh ricotta, strained in muslin for 24 hours to firm it up; 1 lemon, grated rind; 50g currants; 75g blanched almonds, slithered, dry roasted ina 160° oven until lightly coloured and refreshed; 100g glacé red cherries, cut in half; 100g glacé green cherries, cut in half; 100g glacé apricot, cut into large dice; 100g glacé green ginger, roughly chopped; 125g Tweedvale or Jersey Fresh Pure Double Cream; 100g glacé citron, finely chopped; extra finely sliced citron for decorating; about 100g blanched, peeled and dried local pistachios, finely chopped with a sharp knife

cuisine-extreme.com

This is one of my favourite cakes, and if you are making your own ricotta can be guaranteed as gluten-free which is a bonus.

View full recipe on cuisine-extreme.com

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Ingredients

250ml milk
1 vanilla pod, split and scraped
400g powdered caster sugar
5 extra-large egg yolks, room temperature
200g cold unsalted butter, cut into small pieces
1600g quark or fresh ricotta, strained in muslin for 24 hours to firm it up
1 lemon, grated rind
50g currants
75g blanched almonds, slithered, dry roasted ina 160° oven until lightly coloured and refreshed
100g glacé red cherries, cut in half
100g glacé green cherries, cut in half
100g glacé apricot, cut into large dice
100g glacé green ginger, roughly chopped
125g Tweedvale or Jersey Fresh Pure Double Cream
100g glacé citron, finely chopped
extra finely sliced citron for decorating
about 100g blanched, peeled and dried local pistachios, finely chopped with a sharp knife