Ingredients

How to make it

  • Beat cream cheese in a mixing bowl with a wooden spoon or blend at low speed.
  • Add butter and continue beating.
  • When well blended add sugar then egg yolks one at a time.
  • Add vanilla and fold in almonds.
  • Wash and dry the inside of a pashka mold or a new clay flowerpot with drain holes in bottom.
  • Line pot with a double thickness of cheesecloth wrung out in cold water.
  • Spoon cheese mixture into pot to the brim.
  • Cover with plastic wrap and refrigerate several hours or overnight on a plate.
  • To unmold trim around and discard top of the cheesecloth.
  • Invert a dessert plate over opening of flowerpot and quickly turn the whole thing upside down.
  • Place on table and gently lift off pot tugging at the cheesecloth lining if necessary.
  • When pot is clear gently remove cheesecloth.
  • Garnish base and top of the pashka with whole strawberries and strawberry halves.
  • Serve with additional crushed sweetened strawberries as a sauce.
  • You may add some brandy or liqueur to the sauce if you wish.

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