Magazine article Russian Life

Maria Nikolaevna's Paskha-Nacxa

Magazine article Russian Life

Maria Nikolaevna's Paskha-Nacxa

Article excerpt

The secret to a good paskha is to begin with firm tvorog or farmer cheese. Make sure to sieve the cheese finely so it will be fluffy, and then beat it into the butter mixture thoroughly so that no lumps remain. The vanilla flavor of the paskha will be more pronounced if you use vanilla sugar, which is easy to make: simply leave a whole vanilla bean in a container of sugar for a week or more to flavor it.

2 1/2 cups sugar (preferably vanilla sugar)
5 large egg yolks
1 pound unsalted butter, softened
3 pounds tvorog or farmer cheese, as city
as possible 1 whole vanilia bean
1 pint heavy cream

Beat the sugar and egg yolks together until light and thick. In a separate bowl, cream the butter until smooth, then add the beaten sugar and egg yolks, mixing well.

Press the tvorog once or twice through a fine sieve, then mix it in well with the butter mixture, beating until the mixture is completely smooth. …

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