Celebrating and enjoying Easter here in Germany as well. And what would an Easter be without pasha! It’s one of my favorite seasonal desserts. And so, from the countless dessert and baking options for Easter, it’s the one I decided to prepare for us. Also some mämmi would be more than welcome, but for some reason it’s not available in our local store…
Anyway, let’s post the recipe for pasha here as well, so I’ll never forget it – and someone else might try it out, too:
Pasha
100 g Butter
1-1,5 dl Sugar
500 g Quark
2 Eggs
2 dl Whipping cream
1 Lemon – zest and juice
3 ts Vanilla sugar
1 dl Crushed almonds
1. Beat the butter and sugar until fluffy. Whip the cream.
2. Stir the quark, eggs, lemon zest and juice, vanilla sugar, crushed almonds and the whipped cream gently into the butter and sugar mixture until smooth.
3. Line a colander with large gauze or coffee filters and place it on top of a bowl. Pour the pasha mass into the lined colander, cover it with clingfilm and let the pasha drain for 24 hours in the refrigerator. You can also place a small plate on top as a weight.
4. On the next day turn the pasha over onto a serving plate and decorate it with lemon, almond, grapes or such. Enjoy!
This serving of our pasha is a bit strange for it doesn’t usually come with a sauce. I just felt that throwing away the drained sweet liquid would be such a waste, so I decided to cook it into a sauce. Hah, tastes ok, but next year I’ll try to find some other use for it.
Also baguette baking is doing better. Finally made some with my sourdough, and yay – they taste like baguettes and have a nice crust. Slashing still doesn’t work out that splendid, but I’ll work on that. Also had a nice structure with some bigger bubbles. I followed the recipe from here – and it was worth the 6 hours of baking.
And next week back to Finland for a while. We’ll see if post anything before that. Happy Easter for everyone for now!
Marika~
Bread with bubbles 