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Categories:Viewed: 74 - Published at: 10 years ago
Ingredients
- 12 tablespoons (1 1/2 sticks) butter
- 3/4 cup sugar
- 1 pound farmer cheese or full-fat small-curd cottage cheese
- 1/2 cup sour cream
- 4 eggs, separated
- 1 teaspoon vanilla or almond extract
- 2 tablespoons potato starch or cornstarch
- 1/2 cup golden raisins, optional
- 1/2 cup slivered almonds
Method
- Preheat the oven to 350F.
- Use some of the butter to liberally grease an 8-inch cake pan.
- Line the bottom with wax paper and butter that too.
- Put the remaining butter in a food processor along with all but a tablespoon of the sugar and the farmer cheese and sour cream; process until very, very smooth; there should be no lumps at all.
- Add the egg yolks, vanilla, and potato starch and once again process until very smooth.
- Whisk the egg whites until foamy, then add the remaining sugar; continue to whisk until they hold soft peaks.
- Fold in the cheese mixture, along with the raisins if youre using them.
- Pour into the cake pan and bake for 45 to 50 minutes, or until just firm.
- Cool, then unmold.
- Toast the almonds in a small dry skillet over medium heat, shaking the pan frequently until they color slightly.
- Press the almonds into the top of the paskha, chill, and serve.
