Quark Cream in Russian Style with Raisins and Almonds

Ingredients

• 1 kg quark
• 125 g soft butter
• 1 pinch salt
• 5 eggs
• 0.25 l sour cream
• 100 g raisins
• 200 g sugar
• 1 untreated lemon
• 100 g chopped almond kernels
• 1 EL finely chopped lemon zest
• 1 EL finely chopped orange zest

Instructions

1. 1.

   Place the quark in a cheesecloth, tie it and hang it over a pot for several hours to drain off whey. The quark should be as dry as possible. Whisk the butter until fluffy and add salt, eggs, sour cream, and quark into a saucepan. Heat the mixture while stirring constantly, but never let it boil. When bubbles appear, remove from heat and cool slightly while stirring. Grate the lemon zest. Wash, dry raisins, and mix with sugar, lemon zest, chopped almonds, lemon zest, and orange zest. Line Paskha molds (or small perforated molds) with cheesecloth. Pour in the quark mixture and press firmly. Place a plate and weight on top. Set the molds in a deep dish or similar container with drainage. Let dry in the refrigerator for about 12 hours.

2. 2.

   Before serving, pour the Paskha onto a plate.