Paska Easter Cake

Traditional Russian Orthodox Easter Cake

  • 2 ½ lbs ricotta
  • 1 c butter
  • 1 c whipping cream
  • 2 eggs
  • 1 ½ c fine sugar
  • 1 c glazed fruit
  • 1 c golden raisins
  • ½ c blanched almonds
  • 1 ½ t vanilla

Have all ingredients room temperature. Break ricotta into small pieces. Add alternately butter and heavy cream to cheese and beat with a wooden spoon until soft and smooth.

Beat together eggs and sugar until very light. Add to cheese mixture gradually and beat until smooth. Beat in vanilla. Add all but ¼ c glazed fruit and ¼ c raisins which will be used for decoration later.

Beat in almonds. Use Paska mold, or a clay flower pot, lined with cheesecloth. Carefully spoon the Paska into the mold. Top with a plate smaller than the top of the mold. Put a weight on it. Set the mold on a plate so that it will drain. Refrigerate and leave at least 24 hours so that it will have sufficient time to drain.

To unmold invert the pot so that the Paska will come out onto a plate and remove the cheesecloth. Decorate with the remaining raisins and fruit by forming a Russian style cross on the other. The remaining fruit may be used to decorate the top and bottom of the Paska.

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