Traditional Easter cake with cheese and raisins

Recipe for Cheese and Raisin Pasca

Every year, around the Easter holidays, the tradition of making pasca brings a scent of joy and nostalgia into our homes. This cheese and raisin pasca recipe is a true delight that combines classic flavors with a slightly fluffy texture and a rich filling. Whether you're preparing it for family gatherings or to share with loved ones, pasca is sure to win every heart.

Preparation time: 30 minutes
Rising time: 2 hours
Baking time: 50-60 minutes
Total: Approximately 3 hours
Number of servings: 2 pasca

Ingredients

For the dough (for two pasca):
- 50 g fresh yeast
- 120 g sugar
- 400 ml lukewarm milk
- 1 kg flour
- 5 eggs
- A pinch of salt
- Vanilla extract
- 100 g melted butter
- 50 - 100 ml oil for kneading

For the filling (for two pasca):
- 630 g cottage cheese
- 1120 g fluffy cream cheese
- 300 g sugar
- 6 eggs
- Rum extract
- 4 tablespoons semolina
- 2 tablespoons starch
- 200 g raisins (washed and cleaned)

For brushing the pasca:
- 2 egg yolks
- 2 tablespoons milk

Preparation Steps

Step 1: Preparing the Dough
1. Activating the yeast: In a small bowl, mix the yeast with a teaspoon of sugar, 5 tablespoons of lukewarm milk, and two tablespoons of flour. Cover the bowl with plastic wrap and then with a towel. Let it sit in a warm place for about 10-15 minutes or until it becomes frothy. This process is essential for achieving a fluffy dough.

2. Mixing the ingredients: In a large bowl, beat the eggs with the remaining sugar, a pinch of salt, and vanilla extract. In another bowl, sift the flour and make a well in the center. Add the egg and yeast mixture, then start kneading, gradually adding the lukewarm milk and melted butter.

3. Kneading: Once all the ingredients are well incorporated, oil your hands and continue kneading until the dough no longer sticks to your hands. If necessary, you can toss the dough in the bowl a few times to aerate it.

4. Let the dough rise: Cover the bowl with plastic wrap and a towel and let it rise in a warm place until it doubles in size, about 1-1.5 hours.

Step 2: Preparing the Filling
5. Mixing the cheeses: In a large bowl, grate the cottage cheese, then add the fluffy cream cheese, sugar, eggs, rum extract, semolina, and starch. Mix everything well until you have a smooth mixture. Finally, fold in the raisins, reserving a few for decoration.

Step 3: Assembling the Pasca
6. Preheating the oven: Before assembling the pasca, preheat the oven to 180°C.

7. Preparing the molds: Grease the work surface with oil, as well as the rolling pin. Prepare the pasca molds by greasing them with oil and lining them with parchment paper.

8. Dividing the dough: Divide the dough into two equal parts. From each part, roll out a sheet on the work surface and place it in the mold, allowing the edges to hang over the top.

9. Adding the filling: Pour the cheese filling into each mold. Use scissors to trim any excess dough or fold the edges of the dough over the filling.

10. Decorating: From the remaining dough, shape 3 long strips, braid them, and place them around the edge of the pasca. Sprinkle a few raisins on top of the filling.

11. Let it rise again: Allow the pasca to rise for 10-15 minutes before placing it in the oven.

Step 4: Baking
12. Brushing: In a small bowl, mix the egg yolks with the two tablespoons of milk and brush the pasca with this mixture.

13. Baking: Place the pasca in the oven and bake for 50-60 minutes or until nicely browned. Be sure to check the pasca after 40 minutes; if it browns too quickly, cover it with aluminum foil.

Step 5: Cooling and Serving
14. Cooling: Once baked, let the pasca cool in the molds for about 30 minutes, then carefully remove it and allow it to cool completely on a wire rack.

Helpful Tips
- Ingredient temperature: Make sure all ingredients are at room temperature before starting. This will help activate the yeast and allow the dough to rise evenly.
- Enhancing the filling: If you prefer a more aromatic filling, you can add grated lemon or orange zest.
- Variations: This recipe can be customized according to personal preferences. You can substitute raisins with candied cherries or add ground nuts for extra texture.

Nutritional Information
One serving of pasca (a slice) contains approximately 300 calories, providing a good source of protein from the cheese and eggs. It is also rich in calcium and B vitamins.

Frequently Asked Questions
1. Can I use dry yeast?
Yes, you can use dry yeast, but use about half the amount of fresh yeast.

2. How can I store the pasca?
The pasca keeps well at room temperature, covered with plastic wrap, for 2-3 days. You can also refrigerate it for a longer duration.

3. What can I serve with the pasca?
Pasca pairs perfectly with sweet wine or fruit tea. You can also serve it alongside a dollop of sour cream or yogurt.

Personal Note
Making pasca is not just a culinary process but also an opportunity to create memories with loved ones. Each step of the recipe is an invitation to savor tradition and bring a touch of joy to every meal. So put on your apron, gather your family, and let’s turn this recipe into your personal story!

 Ingredients: Dough (for two Easter cakes): 50 g fresh yeast; 120 g sugar; 400 ml warm milk; 1 kg flour; 5 eggs; a pinch of salt; vanilla essence; 100 g melted butter; 50 - 100 ml oil for kneading. Filling (for two Easter cakes): 630 g cow cheese; 1120 g fluffy cheese with sour cream; 300 g sugar; 6 eggs; rum essence; 4 tablespoons semolina; two tablespoons starch; 200 g raisins. For brushing (for two Easter cakes): two egg yolks; two tablespoons milk.

 Tags:  traditional cheese and raisin easter cake easter recipes