“Cheese Easter cake is not the most typical guest on the Easter table in every region, but it is definitely one of the most delicate,” says star makeup artist, gastro enthusiast, and foodie Natalia Strilchuk. “This is a dessert Easter cake made from homemade cheese, and it is prepared without baking.”
My family never made this kind of Easter cake, so I decided to research the recipe and create my own version, with pistachio paste and sour cherry filling. It turned out something special. Fresh, bright, unlike any other Easter cake. The kind that makes you want to dance when you taste it.
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Where to get the form?
There are a lot of molds online, you can even buy one at the Megamarket near my house. Even if you don't have time to buy an authentic one, you can make cheese paska in any shape, the main thing is that there is no hole in the center, or even in a bowl – you will get a round paska.
Cheese pistachio Easter cake with cherry filling
Ingredients for a small Easter cake
- Sour milk cheese 9% – 250 g
- Cream – 45 g
- Lemon juice – 15 g
- Lemon zest
- Butter – 95 g
- Sugar – 70 g
- Pistachio paste – 5 g
- For the filling:
- Cherries – 100 g
- Pectin – 6 g
- Sugar – 1 tbsp.
Preparation
Heat the cherries with sugar to 40°C.
Slowly add the pectin, stir, bring to a boil, and leave to cool.
Thoroughly rub the cheese through a sieve.
Add sugar, lemon juice to the cheese,
grate the zest,
cream
butter
and pistachio paste.
Mix everything well until smooth.
Cover the mold with damp gauze and fill it with the cheese mixture.
When we fill it more than halfway, we make a depression for the filling.
We put cherries there.
and cover with cheese
Cover with wet gauze on top.
and put in the refrigerator for at least 12 hours.
If you have a press, you can put it on top. Overnight, all the excess liquid will drain from the pastry, and all that remains is to turn it over and decorate it as desired.
I decided to add some extra pistachio paste, because in my case, there's never too much pistachio.
The cut is simply fantastic, and the cherry sourness very aptly decorates this extremely aromatic creamy tenderness.
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Happy, bright, delicious Easter!
Photo: Dmytro Bakhta