Paska

1 lb Sweet butter and 1/4 pound

-cream cheese, to make a -smooth mixture. Put 3 pounds dry pot cheese through a very fine sieve and blend it well with Beat 8 egg yolks with 1-1/2 pounds granulated sugar and combine this mixture with the cheese. Add 2 cups heavy cream and mix well. Add 1/4 pound each of chopped, blanched almonds and mixed candied fruits and raisins. Flavor with the seeds scraped from 2 vanilla beans and mix until the fruits are evenly distributed. Line a pyramidal paskha form with a fine cheesecloth wrung out of cold water. Pour the mixture into the form and fold the cheesecloth to cover the bottom of the cake. Weight the cheese down well and allow it to drip for 24 hours. A deep flowerpot with a hole in the bottom for drainage makes a satisfactory paskha mold. Unmold the paskha and decorate it as you wish. Paskha is traditionally servied with kulich, the Russian Easter bread. From: The Goourmet Cookbook Volume II Shared By: Pat Stockett