It's also known as pasha in Finland. Terrific when spread on a sweet yeast bread like kulitsa. Good recipe with the exception of the instructions for the custard. Instead of the above, mix the yolks with half the sugar and 2T of cornstarch together well in a small bowl. In a saucepan place the cream and other half of the sugar and bring it just to a boil while constantly stirring. Remove from heat and pour a third of the hot cream into the yolk mixture while whisking to temper the yolks. Pour yolk mixture into the saucepan with the cream and heat again over medium heat, while stirring, until it just begins to boil. Stir until you notice it thicken and remove from the heat, stir in butter and vanilla. Allow to cool.
Thank you for this recipe. I have been trying to find it ever since I was a little girl. My Hungarian Gramma used to make it every Easter and this is the first time I have been able to find the recipe. This is the most wonderful dish I have ever had. Gramma used to make it and we would slice it, and eat just as is. It was sereved alongside of Poppyseed Cake, Walnut Cake, Kielbassa,and other Sausage type meats, and was our first course before we ate dinner. At dinner we had traditional Chicken soup, the meat and veggies from the soup would be taken from the soup and served seperate along with a bowl full of home made noodles in the soup. We scooped the noodles and poured the soup over them. Next course was Cabbage Rolls, Turkey, Boiled potatoes from Soup and the boiled chicken from the soup, along with Turkey, Chicken Paprikash and dessert consisted of many goodies such as Black Forest Cake, Almond Cakes, Almond Paste goodies, and then our chocolate Easter gifts. But I have never been able to find a recipe that I could make heads or tails of and I am going to try to make this one this year. Thank you kindly