Pashka
Ingredients
- 1 lb cream cheese
- 4 oz butter softened
- 5 oz caster sugar
- 5 floz carton soured cream
- 2 oz glace cherries washed
- 6 oz blanched whole almonds
- 2 oz mixed peel
- 8 oz raisins
Instructions
- Place the cheese, butter, sugar, soured cream and cherries in the processor bowl and process until smooth.
- Fold in the nuts, peel and raisins.
- Spoon mixture into a dampened 14 litre (2 1/2 pint) deep ring mould. Cover with greaseproof paper and weights.
- Chill overnight until firm.
- To serve, partially immerse the mould in a bowl of hot water. Run a knife around the edge and turn onto a serving plate. Chill for 1 hour.
- Decorate with whipped cream and cherries and angelica if required.
Calories: 868 kcal
Carbohydrates: 78 g
Protein: 12 g
Fat: 60g
Saturated Fat: 28 g
Trans Fat: 1 g
Cholesterol: 137 mg
Sodium: 418 mg
Potassium: 661 mg
Fiber: 6 g
Sugar: 40 g
Vitamin A: 1643 IU
Vitamin C: 2 mg
Calcium: 193 mg
Iron: 2 mg