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Scalded "Royal" paska (Easter bread)

Scalded "Royal" paska (Easter bread)

500 g "Nadugi" albumin cheese

2-3 eggs

200 g of sour cream TM Shchedryk

100 g of butter TM Shchedryk (room temperature)

100 g of sugar

1 tsp. of vanilla sugar or extract

80 g of raisins

50 g of nuts (your choice: walnuts, almonds, cashews, hazelnuts).


To begin wash the raisins, cover with boiling water and leave for 20 minutes, drain the water and dry the raisins with a paper towel. Curd grind through the sieve (or twice mince). Add the eggs, sour cream, sugar, vanilla sugar (or extract) and mix thoroughly. Then add the diced butter and whisk the mass with a mixer until fluffy and smooth. Pour the cottage cheese mixture into the pan with thick walls, put on a small fire and cook, stirring constantly, until boiling. At the first signs of boiling (bubble formation), remove the pan from the heat, place in a bowl with cold water (you can add a few ice cubes into the water) and knead until cool. Curd put in the fridge for 1-2 hours, so that thickens. Then add raisins, chopped nuts and mix well. Cover the form with water-dampened gauze and folded in half and reload to cottage cheese. The edges of the of gauze, fold and put on top something heavy and place in the refrigerator for 1-2 days. Form put in to dish to drain from the whey. Ready cake carefully unpack, remove the gauze and place it on a dish. Garnish with candied fruit, dried fruit, nuts or your favorite topping Shchedryk!

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