Russian Easter Dessert (Pashka)

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1. 1Step 1: Mix egg yolks and whipping cream in a heavy saucepan.
2. 2Step 2: Stir in sugar and salt.
3. 3Step 3: Cook over low heat, stirring constantly, until mixture just coats a metal spoon, 12 to 15 minutes.
4. 4Step 4: Remove from heat; stir in vanilla extract.
5. 5Step 5: Place saucepan in cold water until custard is cool.
6. 6Step 6: If custard curdles, beat with hand beater until smooth.
7. 7Step 7: Place 3 cups of the cottage cheese and 2 tablespoons of the butter in blender container.
8. 8Step 8: Cover and blend on medium speed, stopping blender occasionally to scrape sides, until smooth.
9. 9Step 9: Repeat with remaining cottage cheese and butter.
10. 10Step 10: Stir custard into cheese mixture until smooth.
11. 11Step 11: Stir in candied fruit and almonds.
12. 12Step 12: Line a 2-quart non-clay flower pot (or any form dish with openings in the bottom, like a flower pot has) with double layer dampened cheesecloth.
13. 13Step 13: Pour cheese mixture into pot; fold ends of cheesecloth over top. Place pot on cake rack in shallow pan; place weights on top.
14. 14Step 14: Refrigerate 12 to 24 hours, pouring off any liquid that accumulates in pan.
15. 15Step 15: To serve, unmold onto serving plate; remove cheesecloth.
16. 16Step 16: Garnish as desired with additional candied fruit and blanched almonds.
17. 17Step 17: Refrigerate any remaining dessert.