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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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PASHKA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Channing Estate in Paris, Texas in 1991. Ingredients:
32 ounces cream cheese softened |
2 sticks butter softened |
3 egg yolks at room temperature |
2 cups sifted powdered sugar |
2 teaspoons vanilla extract |
1 cup toasted slivered almonds |
3 pints fresh strawberries |
Directions:
1. Beat cream cheese in a mixing bowl with a wooden spoon or blend at low speed.
2. Add butter and continue beating.
3. When well blended add sugar then egg yolks one at a time.
4. Add vanilla and fold in almonds.
5. Wash and dry the inside of a pashka mold or a new clay flowerpot with drain holes in bottom.
6. Line pot with a double thickness of cheesecloth wrung out in cold water.
7. Spoon cheese mixture into pot to the brim.
8. Cover with plastic wrap and refrigerate several hours or overnight on a plate.
9. To unmold trim around and discard top of the cheesecloth.
10. Invert a dessert plate over opening of flowerpot and quickly turn the whole thing upside down.
11. Place on table and gently lift off pot tugging at the cheesecloth lining if necessary.
12. When pot is clear gently remove cheesecloth.
13. Garnish base and top of the pashka with whole strawberries and strawberry halves.
14. Serve with additional crushed sweetened strawberries as a sauce.
15. You may add some brandy or liqueur to the sauce if you wish.
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