150 GRM. SOFTENED BUTTER
4 EGG YOLKS
250 GRM. ICING SUGAR
1 VANILLA POD ( or teaspoon of Vanilla Extract)
PINCH OF SALT
1 1/2 TBLS. BRANDY
750 GRMS. QUARK OR SOFT CURD CHEESE – STRAINED
50 GRM. EACH OF FINELY CHOPPED CANDIED FRUIT AND ALMONDS
50 GRM. CURRANTS
500 GRM. WHIPPING CREAM
Beat the butter, egg yolks, icing sugar, vanilla seeds (you can use vanilla extract) and a pinch of salt in a bowl until light and fluffy.
Add the brandy, and then blend this mixture with the cream cheese (or quark).
Stir in the candied fruit, currants and almonds.
Whip the whipping cream until stiff.
Fold cream into the cheese mixture.
Place the mixture into a mould (or deep bowl) and leave to chill overnight.
You can decorate the Paska with candied fruits, cream, chocolate or anything you wish.