Jewish-style pascha dessert

Jewish-style pascha dessert

By
From
Polska
Makes
20
Prep
45 mins
Photographer
Laura Edwards

The Polish and Ashkenazi Jewish cuisines developed alongside each other in this part of the world for over 800 years, therefore at times it is difficult to pinpoint what came from where, yet this pretty dessert is known to be of Jewish origin. You will need a large piece of gauze or muslin to make this dessert.

Ingredients

Quantity Ingredient
250g unsalted butter
200g caster sugar
4 egg yolks
1.5kg twarog or ricotta
300ml single cream
1 vanilla pod, slit lengthways
150g flaked almonds
50g sultanas
50g pitted dates, chopped
50g candied orange peel
cornflowers, to decorate (optional)

Method

  1. Cream together the butter and sugar, either in a bowl with a wooden spoon or using an electric mixer. Slowly add the egg yolks and the white cheese by adding a little bit of one followed by a little bit of the other, beating well between each addition.
  2. Finally, add the cream and vanilla pod and pour the mixture into a pan. Bring this mixture very slowly up to a boil, stirring continuously (this may take up to 25 minutes). Meanwhile, toast the flaked almonds in a dry frying pan.
  3. Once bubbles start to appear in the cream mixture, add the dried fruit, candied peel and toasted almonds.
  4. Now comes the slightly complicated part of the process: you need to line a 23 x 23 cm cake mould with the muslin or gauze material, leaving enough around the sides to cover the top. Pour the mixture into the lined mould and fold the muslin over the top. Once the mixture has cooled slightly, place a plate on top, flip your mould over and weigh it down with something heavy – a can is ideal.
  5. Place it in the fridge to chill and set for at least 8 hours, preferably 12–24 hours.
  6. Decorate by scattering edible cornflowers whimsically over the top.
Tags:
polish
eastern european
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