4 lb. cottage cheese or pot cheese
12 egg yolks, hard-boiled
1 lb. sweet butter
2 1/2 c. sugar
1 c. heavy cream
1 egg, raw
1/2 lb. shelled & slivered almonds

4 DAYS AHEAD: Line a strainer or a colander with a double-thickness of cheesecloth. Pile the cheese in it. Bring the ends of the cloth up over the cheese, cover with a plate somewhat smaller than the container and weight it down with something fairly heavy. Set over a pan in the refrigerator, overnight or longer, to drain.

3 DAYS AHEAD: Force the well drained cottage cheese through a sieve or a ricer. Do the same with the egg yolks and the butter. Add sugar, cream and the egg. Mix everything thoroughly until all ingredients are well blended and the mixture is creamy and smooth. Add the slivered almonds and stir to distribute them evenly throughout.

If you are not fortunate enough to own a traditional mold, which has the shape of a four sided pyramid, look around for a container approximating this shape - such as a funnel, a tall flower pot, a deep strainer. It is essential that the mold be provided with drainage.

Rinse the cheesecloth in cold water, wring out, and carefully line the four- sided Paskha mold with two thicknesses of the cloth, resting the mold upside down. Fill it with the Paskha mixture firmly but not too tightly. Bring the ends of the cheesecloth over the open base. Place a board, cut to fit the opening, over it and weight it down. Balance the mold over a bowl to allow the liquid to drip down and place it in the refrigerator for the next 2 days.

THE DAY BEFORE: Choose the large platter on which Paskha is to be brought to table. Unfold the cheesecloth, center the mold on the platter and carefully remove the mold and peel the cheesecloth. With additional slivered almonds decorate with traditional "XB" and cross. Hold in refrigerator.

BEFORE BRINGING IT TO TABLE: Hard-boiled colored eggs are placed around the base of Paskha. Two or three fresh flowers with short stems are stuck into the top.