I don't think this recipe is quite authentic enough to be called pashka, but is pretty tasty nonetheless. Traditional pashka is a molded cheese and uses farmer's cheese and boiled egg yolks. I like to use blueberries in place of currants (traditionally raisins), and I highly recommend opting for ricotta cheese over sour cream. Throw in some freshly-grated lemon rind and a dash of rosewater and chill in miniature bundt molds overnight. Garnish the finished cheese mold with a sprig of mint and a lemon curl and serve with a dense and crusty sweetbread. Your brunch guests will sing your praises.
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