Cheese and raisin Easter cake
Cheese and Raisin Pasca - a Traditional Delight
Easter Sunday is a special moment, filled with warmth, tranquility, and joy, surrounded by loved ones. It is the time when tables are rich in flavors and traditions, and the cheese and raisin pasca becomes a symbol of this holiday. This pasca recipe is based on sweet bread dough, which gives it a fluffy texture and a unique taste. I invite you to discover the steps to prepare this delicacy, add a personal touch, and turn every bite into an unforgettable memory.
Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 45 minutes
Number of servings: 12
Ingredients
For the dough:
- 500 g flour (preferably type 650)
- 150 ml warm cow's milk
- 50 g unsalted butter, melted and cooled
- 150 g sugar
- 6 eggs (one reserved for brushing)
- 1 pinch of salt
- 20 g fresh yeast
- Zest of one lemon
For the filling:
- 350 g cottage cheese (ideally well-drained)
- 50 g raisins (a tablespoon of rum can also be added for flavor)
- 3 eggs
- 100 g sugar
- 2 tablespoons semolina
- 2 essences of rum
- 2 essences of vanilla
- Zest of one lemon
Step by step
1. Preparing the dough
The first step is to ensure that all ingredients are at room temperature. This will help the yeast to work more effectively. In a small bowl, dissolve the fresh yeast with a little sugar and 2-3 tablespoons of warm milk. Let it sit for 15 minutes until a foam forms.
In a large bowl, sift the flour 2-3 times to aerate it. Add the activated yeast, salt, the 5 eggs (except the one reserved for brushing), the melted and cooled butter, warm milk, and sugar. Mix everything with a wooden spoon until well combined.
Next, we start kneading the dough. It is important to use all our strength to achieve an elastic and smooth dough that easily comes off the hands. After about 10-15 minutes of kneading, let the dough rise in a warm place, covered with a clean towel, for one hour until it doubles in volume.
2. Preparing the filling
Meanwhile, we take care of the filling. In a bowl, mix the cottage cheese with the 3 eggs, sugar, and semolina. Then add the raisins, rum and vanilla essences, as well as the lemon zest. Mix well until you obtain a homogeneous and delicious mixture.
3. Assembling the pasca
Once the dough has risen, sprinkle a little flour on the work surface and divide it into three equal parts. From the first part, form the base of the pasca and place it in a round baking pan lined with parchment paper.
From the second part, make two long strands that we will braid to decorate the edge of the pan. This detail is not only aesthetic but symbolizes the unity and bond between family members.
Carefully pour the cheese mixture over the dough base, and from the third part of the dough, form a cross on top of the filling, as a prayer offered to this sacred dish. It is a beautiful gesture, full of meaning.
4. Baking
After assembling all the ingredients, brush the pasca with the reserved egg to give it a golden color and an appetizing shine. Preheat the oven to 180°C (375°F) and bake the pasca for 45 minutes, or until golden and a wooden stick inserted in the middle comes out clean.
Useful tips
- Flour: Choose a quality flour to achieve a fluffy dough. If desired, you can use whole-wheat flour for a richer taste.
- Cheese: Ensure that the cottage cheese is well-drained; otherwise, the filling may be too wet.
- Raisins: For a more intense flavor, let the raisins soak in rum for 30 minutes before adding them to the filling.
- Storing the pasca: The pasca keeps well at room temperature for a few days but can also be frozen to be enjoyed later.
Delicious combinations
Cheese and raisin pasca can be enjoyed plain or alongside a scoop of sour cream, yogurt, or fruit compote. Additionally, a sweet wine or a natural fruit juice pairs perfectly with this dessert.
Variations
For a personal touch, you can add some chocolate pieces or nuts to the filling. Also, instead of raisins, try dried apricots or cranberries for a different flavor.
Calories and nutritional benefits
A serving of pasca contains approximately 300-350 calories, depending on the ingredients used. It is a good source of protein due to the cheese and eggs, while the flour provides necessary carbohydrates for energy. Additionally, the lemon zest offers vitamins and antioxidants, contributing to a dessert that is not only delicious but also beneficial.
Frequently asked questions
- Can I use dry yeast instead of fresh yeast? Yes, but use about 7 g of dry yeast and mix it directly with the flour.
- How can I tell if the pasca is baked? Insert a wooden stick in the middle; if it comes out clean, the pasca is ready.
- Can I make the pasca in advance? Yes, the pasca can be prepared a day in advance, and the taste will be even better after it cools and rests.
This cheese and raisin pasca recipe is not just a dessert but also a part of our culinary tradition that deserves to be preserved and passed down from generation to generation. So, let's embark together on this culinary adventure and bring a touch of magic to the Easter table!
Ingredients: Dough 500 g flour 150 ml cow's milk 50 g unsalted butter 150 g sugar 6 eggs (1 reserved for brushing) 1 pinch of salt 20 g fresh yeast Zest of one lemon Filling 50 g raisins 350 g cottage cheese 3 eggs 2 tablespoons semolina 100 g sugar 2 rum essences 2 vanilla essences Zest of one lemon
