Simaya Pashka (Easter Cheese Cake)

Ingredients:

900g unsalted cottage cheese
450g unsalted butter
400g granulated sugar
3 egg yolks
1 tbsp vanilla extract
360ml whipped cream
75g slivered almonds (optional)
75g glazed fruit, finely chopped (optional)

Method:

Pass the cottage cheese at least twice through a fine-meshed sieve then set aside.

Cream together the butter and sugar until pale and fluffy then add the egg yolks, one at a time, beating well after each addition. Add the vanilla extract and blend thoroughly then beat in the sieved cottage cheese and mix thoroughly. Now fold in the whipped cream.

If using almonds and/or fruit fold this in last. Now line a Pashka mould (a conical mould, you could use a conical strainer) with a double layer of cheesecloth or muslin (the pot you use must be free-draining; you could substitute an earthenware flowerpot, a colander or a steamer basket). Spoon the cake mixture into the cloth then sit on a wire rack in the sink, place a plate (which just fits into your container) on top then mound with heavy weights. This will force out any excess moisture, causing the cottage cheese mix to compact and solidify.

Allow to drain for at least 24 hours (you can also do this in the refrigerator), After this time, chill the cake thoroughly in the refrigerator then unmould and remove the cheesecloth before serving (the cake also frees well). Typically it is garnished with candied fruit.

For easter it is frequently decorated with the Cyrillic letters XP (Khai-Rho) for Christos.

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