Pascha

Ingredients

• 750 g quark (10% fat)
• 100 g butter (softened)
• 75 g sugar
• 1 packet vanilla sugar
• 1 egg
• 125 g crème double
• 75 g chopped almonds
• 2 tbsp raisins (chopped)
• 75 g candied fruit (chopped)
• 1 tbsp almond sticks (roasted)
• 2 tbsp candied orange zest
• 2 candied orange slices

Instructions

1. 1.

   Squeeze the quark through a cloth several times to remove excess liquid, then strain it through a sieve.

2. 2.

   Beat the butter with sugar, vanilla sugar and egg until very fluffy, fold into the strained quark.

3. 3.

   Prepare a bowl fitted with a half‑round fine mesh sieve; lay the cloth flat, spread 2 tbsp of crème double thinly over it, then mix the crème double with candied fruit, almonds and raisins and add to the quark mixture. Fold everything together.

4. 4.

   Fill the mixture into the prepared bowl, cover the top with the cloth, press down with a plate and a can, and refrigerate for 24 hours to let excess liquid drain out.

5. 5.

   After chilling, pour the Pascha onto a plate, remove the cloth, and garnish with roasted almonds, orange zest and candied orange slices before serving.