Pashka

A delicious Russian Pashka dessert recipe filled with dark chocolate, slivered almonds and sultanas.

5 from 1 vote

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Course: Dessert

Cuisine: russian

Prep Time: 15

Chilling Time: 6

Total Time: 6 15

Servings: serves

Calories: 213kcal

Cost: $10

Place the sultanas into a small bowl. Pour over the brandy (or orange juice). Leave for 5 hours.
TIME SAVING TIP: Microwave the sultanas and brandy (or orange juice) in 30 second bursts for 1-2 minutes, stirring every 30 seconds. Allow to cool, then use immediately - no need to wait the 5 hours!
Place the slivered almonds into a small frying pan over low heat. Stir continuously until the almonds are lightly golden. Set aside to cool.
In a large bowl, beat the butter and sugar with hand held beaters or a stand mixer until pale and creamy.
If using a Thermomix: mix for 15 seconds, Speed 5. Scrape down the sides of the bowl.
Add the sour cream and beat until combined.
If using a Thermomix: mix for 10 seconds, Speed 5.
Add the cream cheese, lemon juice, lemon zest and vanilla extract and beat on medium speed until smooth, pale and creamy.
If using a Thermomix: mix for 15 seconds on Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
Add the toasted almonds, finely chopped chocolate and the sultanas (along with any excess liquid). Mix through with a spoon.
If using a Thermomix: mix on REVERSE for 10 seconds, Speed 2.
Place a cheesecloth/sheet of muslin/unused Chux into a medium bowl.
Pour the mixture over the top of the cloth.
Place into the fridge for a minimum of 6 hours (preferably overnight).
Remove the pashka by pulling the cloth upwards. Turn over onto a serving plate.
Serve.

RECIPE NOTES & TIPS:

Soak sultanas in either brandy or orange juice.
I like to soak the fruit overnight, however as a time saving tip, you could microwave the sultanas and brandy (or orange juice) in 30 second bursts for 1-2 minutes, stirring every 30 seconds. Allow to cool before mixing with other ingredients.
Room temperature ingredients - for a smooth Pashka, ensure all ingredients are at room temperature before using.
Use full-fat cream cheese and sour cream for best results.
Storing - chill the Pashka overnight (or for a minimum of 6 hours) and then continue to store it in the fridge until needed. Consume within 3 days.
Freezing - you can freeze the Pashka as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month. To defrost, place the Pashka into the fridge overnight.