Paskha Cake by Anna from Pilvilinna

The finishing touch for an Easter meal is a delectable paskha cake. Its rich yet mild flavour is brightened up by the tangingly sweet aroma from the juice of roasted lemons. This cake is from the Pilvilinna home bakery of pastry chef Anna Jaatinen and made possible through our partnership with her.

Paskha cake for 4 to 6


For the base:

75 g oatmeal cookies

35 g butter, melted


For the filling:

1 lemon

2 gelatine leaves

100 ml whipping cream

100 g quark

30 g powdered sugar

½ dl citron

23 g coarsely ground almonds

30 g raisins



Preheat the oven to 200 °C. Cut the lemon in half lengthwise. Place the halves in a small oven dish and roast for 25 minutes.
Make the base afterward by grinding the cookies in a food processer or by hand, then mixing in the melted butter. Press the crumbs on the bottom of a 13 cm springform pan lined with parchment paper.

Soak the gelatine leaves in cold water for at least 5 minutes. Whip the cream into stiff peaks and add the quark and powdered sugar. Juice the lemon halves and scrape out the pulp into a small bowl, then add the soaked gelatine leaves. Add the lemon juice mixture to the filling and whip quickly so there are no lumps. Stir in the citron, ground almonds and raisins and pour onto the base. Place the cake in the refrigerator to set, preferably overnight.

Garnish the cake with lemon, ground almonds and raisins.

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