Strawberry and Honey PashkaAlso called Russian Easter Cake. Make it a day or two in advance for best result!

Serves  4

  • 1 ½ cups cottage cheese or cream cheese
  • ¾ cup plain yogurt
  • 2 tbsp clear honey
  • ½ tsp rosewater
  • 2 ½ cups strawberries



If using cottage cheese, drain off any liquid and pour the cheese into a sieve. Use a wooden spoon to rub it through the sieve into a mixing bowl.

If using cream cheese, simply beat it lightly to soften. Stir in the yogurt, honey and rosewater.

Chop about half the strawberries and stir them into the cheese mixture.

Line a new clean flowerpot or a sieve with fine cheesecloth and transfer the cheese mixture into it. Let it drain over a mixing bowl for several hours, of overnight.

Invert the flowerpot or sieve onto a serving plate, turn out the pashka and remove the cheesecloth. Slice the reserved strawberries in half, leaving the greenery in place.



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