Pashka (Russian Easter Cake)

Drain the cottage cheese in a colander with a plate on top for 2-3 hours.

Meanwhile, place the candied fruits and rinds in a small bowl with the vanilla extract. Mix together well and allow to rest for 1 hour.

Put cottage cheese in blender to whip, then place in a large bowl. Beat softened butter into cheese.

Heat cream in saucepan until small bubbles form around the edge of the pan (do not boil). Set aside.

Beat eggs and sugar together in another bowl with a whisk until they are thick and lemon colored. Slowly add the hot cream to the egg mixture, whisking constantly, then place mixture back in pan.

Cook over very low heat, until mixture becomes the consistency of custard. Do not allow mixture to boil. Remove from heat. Stir in candied fruits and set the pan in a large bowl of ice covered with water.

Stir the custard constantly with a metal spoon until completely cool, then mix gently into the cheese mixture. Stir in the chopped almonds.

Russians have a special mold for this cake, but you can use a bowl or a 3 pint clay flower pot. Line mold with a double thickness of cheesecloth, leaving 2 inches hanging on the outside. Pour the batter into the mold and fold the edges of the cheesecloth lightly over the top. Set a weight on top of the cheesecake, and chill in refrigerator for at least 8 hours.

Unwrap the cheesecloth from the top and invert mold onto a plate. The Pashka will slide out easily. Gently peel off remaining cheesecloth and decorate cake with candied fruits and whole almonds.