Here's the Russian version:

" Paskha " I n g r e d i e n t s
1 kg tvorog (cottage or pot cheese)
450 g butter
6 ea. yolks
300 g 30% cream
100 g almonds
100 g candied peel
cardamom, vanilla
4 tb sugar



Grind butter with sugar until white, adding 1 yolk at a time. Grind the mass
until sugar is totally dissolved. Add vanilla or cardamom (finely ground).
You need to put tvorog under weight for 2 hours, drain through the sieve
(never use a mincer). Drained tvorog is souffle and light. Wash raisins
carefully and dry on the table. Peel almonds and chop finely. Almonds are
peeled easily if they are put in boiling water for 20-30 minutes. Chop
candied peel finely. Mix all ingredients carefully. Whip up cream and stir
in until the mass is homogeneous. Fill in the baking Easter form (with a
traditional drawing and ornaments). The bottom is covered with wet gauze.
Cover with a plate and put a weight. Keep in the fridge for 12-24 hours.

Source:
alt.cooking-chat