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Pashkatraditional Russian Easter cake
made with quark and glacé fruit
Makes 2 a total of 24 portions — small ones make great gifts

250ml milk
1 vanilla pod, split and scraped
400g caster sugar
5 extra large egg yolks, room temperature
200g cold unsalted butter, cut into small pieces
1600g quark or fresh ricotta
1 lemon, grated rind
50g currants
75g blanched slithered almonds
100g glacé red cherries, cut in half
100g Glacé green cherries, cut in half
100g clacé apricot, cut into large dice
100g glacé green ginger, roughly chopped
125ml rich cream, we use Alexandrina Cheese Company Pure Jersey Cream
glacé apricot and citron – approximately 100g

Three quarters fill a large saucepan with hot water and place it on high heat. Select a stainless steel bowl that will fit comfortably on top of the saucepan. Put the egg yolks and sugar into it and whisk together. Measure the milk into a 1L microwave safe jug. Split the vanilla pod and scrape the seeds out. Put the seeds and the pod into the milk. When the water in the saucepan is boiling microwave the milk on high for 2 minutes. Remove the pod and whisk the infused milk into the eggs and sugar. Place the bowl over hot water, and using a rubber spatula to constantly scrape the sides and bottom of the bowl cook it until it is very thick. Remove from the heat, stand the bowl on a rack and whisk in the butter a little at a time until completely incorporated. Allow to cool completely.
Using either a food processor, potato press, Mouli or Kenwood sieving attachment, rice the cheese into the large bowl of an electric mixer. Add the grated lemon rind, currants and almonds, then mix in the custard a little at a time until completely incorporated. Fold through the glacé fruit in by hand. Double line your mould with muslin that has been wet and wrung out as much as possible. Scrape you prepared mixture into the mould, fold the excess muslin back over the top and press down on it firmly. Stand the mould on a rack in a tray and allow it to stand for at least 24 hours.

The Pakshka can be made several days in advance (we like that), however, the drip tray and rack must be washed, and the Pashka rewrapped daily to prevent it from souring.

to serve
Fold back the muslin from the top, invert your serving plate top and quickly invert the Pashka onto your plate. Carefully remove the muslin and using the glacé fruit and citron, decorate with a cross and the Greek letters XB.

This year we are rolling ours through oven dried pistachios that have been powdered in the Thermomix and then decorating it with finely sliced citron.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.