Striped paska



  • 100 g dairy butter
  • 200 g walnuts
  • 700 g curds
  • 200 g bitter chocolate
  • 5 tbsp caster sugar
  • 500 ml cream (35%)
  • fresh berries


Break the chocolate bar. Place it in a fireproof bowl. Add 100 ml of cream and heat the ingredients on the water bath. Mix the ingredients until the mass becomes homogenous. Cool it. Chop the walnuts. Beat up the cream stiffly. Grate the curds through the sieve and divide it into 2 portions.

Melt dairy butter to the room temperature. Add 2/3 of the whipped cream, half of the dairy butter and 3 tbsp of caster sugar to the curds. Whip the mass in the blender. Then combine it with chopped walnuts.

Add chocolate mass to the second portion of the curds, cream, and caster sugar. Mix everything thoroughly. Add the walnuts which were left.

Wet some cloth with water and wring it out. Cover the cake basin for baking with it. Spread out the “dark curds” and the “light curds” in layers. Cover the paska with the edges of the cloth. Put some load above. Leave the paska in the room for 2-3 hours, and then put it in a fridge for a night.

Turn over the paska before serving. Take off the basin and cloth. Decorate the paska with berries.

Enjoy your meal!