Crimea
Ai-Petri
Alupka
Bakhchisaray
Balaklava
Chersonesus
Laspi Bay
Livadia
Massandra
Nikita
Sevastopol
Simferopol
Yalta
Gomel
Minsk
Kiev
Poltava
Odessa
Paskha
Ingredients:
Strain tvorog for several hrs to get rid of the extra liquid. Mix melted and cooled butter with sugar finely until white. Add egg yolks gradually into the mixture while mixing. Add drained tvorog, cream and vanilla sugar and beat the mixture with an electric mixer to make it very fluffy and smooth. Add washed and dried raisins and chopped almonds. Nuts, raisins, candied fruit and species (lemon peel) could be added optionally. Pour the mass into the baking Easter form .Cover the bottom of the form with wet cloth. Cover with a plate and put a weight on the top. The extra liquid has to be absorbed by the cloth making the dessert firme and even-shaped. Keep in the fridge for 12-24 hours. Traditional paskha has to have a shape of truncated pyramid that symbolises a the Tomb of Christ.
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