Paskha with Dried Apricots and Prunes

Place the farmer's cheese in a cheesecloth-lined sieve set over a bowl. Gather the corners of the cheesecloth and twist to squeeze out excess liquid. Let it drain in the refrigerator for at least 12 hours or overnight. This step is crucial for a dense, creamy texture.

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

Add the egg yolks one at a time, beating well after each addition. Then, pour in the heavy cream and vanilla extract, and mix until combined.

Pass the drained farmer's cheese through a sieve or food mill to remove any lumps. Add it to the butter mixture and stir until smooth and well incorporated.

Gently fold the chopped dried apricots and prunes into the cheese mixture until evenly distributed.

Line a paskha mold (or a clean flowerpot with drainage holes) with damp cheesecloth, leaving overhang. Spoon the cheese mixture into the mold, pressing firmly to eliminate air pockets. Fold the overhanging cheesecloth over the top.

Place a small plate or weight on top of the mold to press the paskha. Set the mold on a rack over a tray to catch any liquid. Refrigerate for at least 12 hours, or up to 24 hours, for the flavors to meld and the texture to set.

Unfold the cheesecloth, invert the mold onto a serving platter, and gently lift off the mold. Carefully peel away the cheesecloth. Garnish with chopped pistachios if desired. Serve chilled.