Cheese and sour cream Easter cake
Cheese and sour cream pasca: a traditional dessert, full of flavor, that brings together delicate aromas and creamy texture. This recipe is not just a simple dish, but a symbol of celebrations and moments spent with loved ones. With each bite, you will feel the warmth and love that has been invested in this delight. I will guide you step by step to achieve a perfect pasca every time.
Preparation time: 30 minutes
Baking time: 50 minutes
Total time: 1 hour and 20 minutes
Number of servings: 8-10
Ingredients
For the filling:
- 300 g fatty cheese (cottage cheese or telemea)
- 300 ml fatty sour cream
- 4 eggs
- 3-4 tablespoons semolina
- 100 g sugar
- Zest and juice of 1 lemon
- 1 packet vanilla sugar (or 1 teaspoon vanilla extract)
- 1/2 vial rum essence
- 100 g raisins (optional, but recommended)
For the dough:
- 300 g flour
- 20 g fresh yeast
- 20 g sugar
- 150 ml lukewarm milk
- 30 ml oil
- 2 egg yolks
- 1/4 teaspoon salt
- Zest of 1/2 lemon
A brief history
Pasca is a dessert with deep roots in culinary traditions, usually associated with holidays. It is a symbol of rebirth and abundance, and our version with cheese and sour cream is appreciated for its fine texture and intense taste. Whether you savor it with family or share it with friends, pasca will always bring smiles to the faces of loved ones.
Preparation
Step 1: Activating the yeast
Start by activating the yeast. In a small bowl, dissolve the fresh yeast in lukewarm milk (not hot, otherwise it will kill the yeast). Add a tablespoon of sugar and two tablespoons of flour to provide a suitable environment for development. Let the mixture sit in a warm place for 10-15 minutes until a foam forms on the surface. This step is crucial for achieving a fluffy dough.
Step 2: Preparing the dough
Sift the flour into a bowl, creating a well in the center. Pour in the activated yeast mixture, then add the salt, egg yolks, oil, and lemon zest. Knead the dough for 8-10 minutes until it becomes smooth and elastic. If the dough sticks to your hands, add a little flour, but avoid overdoing it – a dough that is too dry will not rise well. Let it rise in a warm place, covered with a damp towel, for an hour or until it doubles in volume.
Step 3: Preparing the filling
Meanwhile, prepare the filling. In a bowl, combine the cheese with the sour cream and blend with an immersion blender until you achieve a smooth, lump-free cream. Add the eggs, semolina, sugar, lemon zest and juice, vanilla sugar, rum essence, and, if desired, the raisins. Mix well until all ingredients are integrated.
Step 4: Assembling
After the dough has risen, take two-thirds of it and roll it out on the bottom and sides of a baking tray. You can use a round or square tray, depending on your preference. Leave a margin of about 2 cm. From the remaining dough, shape a cross or other decorative shapes. Pour the cheese filling into the tray and level it with a spatula. Place the cross on top of the filling.
Step 5: Baking
Preheat the oven to 180 degrees Celsius. Place the pasca in the oven and bake for 40-50 minutes, until golden and a toothpick inserted in the center comes out clean. Let it cool in the tray for 15 minutes, then transfer it to a rack to cool completely.
Serving and suggestions
Cheese and sour cream pasca is delicious both warm and cold. You can serve it plain or with a berry sauce for a flavor contrast. A glass of white wine or a fragrant tea can perfectly complement this culinary experience.
Practical tips
- Cheese: Choose a quality cheese, preferably well-drained to avoid a too wet filling.
- Raisins: If desired, you can soak them in a little rum or warm water before adding them to the filling for an extra flavor boost.
- Gluten-free version: Replace the flour with a gluten-free alternative, but make sure to check the proportions to achieve the desired texture.
Frequently asked questions
- Can I use cottage cheese? Yes, but make sure to drain it well to avoid a too wet filling.
- What other ingredients can I add? You can experiment with flavors like cinnamon or chopped nuts for a different taste.
- How can I store the pasca? Keep it in an airtight container at room temperature for 2-3 days or in the fridge for a week.
This cheese and sour cream pasca recipe is a true delight that will bring a touch of happiness to any occasion. Experiment, adapt, and enjoy the moments spent in the kitchen!
Ingredients: for the filling: 300g fatty cheese, 300ml fatty sour cream, 4 eggs, 3-4 tablespoons semolina, 100g sugar, lemon zest and juice, 1 vanilla sugar, 1/2 vial of rum essence, raisins, for the dough: 300g flour, 20g yeast, 20g sugar, 150ml warm milk, 30ml oil, 2 egg yolks, 1/4 teaspoon salt, grated zest from 1/2 lemon
