Easter cake with cheese and sour cream

Dough: In a large bowl, we put the butter cut into cubes, add a pinch of salt and sugar. Using a spatula or a mixer, we cream the ingredients until we obtain a fluffy and homogeneous cream. This step is essential because the butter must be well incorporated with the sugar to achieve an airy texture. Then, we add the eggs, one at a time, mixing continuously to ensure good integration. After incorporating the eggs, we pour in the yogurt, which will provide the dough with a pleasant moisture and fine taste.

Once all the liquid ingredients are well mixed, it is time to add the dry ingredients. We incorporate the baking powder, grated lemon peel, and finally, the sifted flour. Sifting the flour is important to avoid lumps and to achieve a uniform dough. We knead the dough with our hands until it becomes homogeneous and elastic. We form a ball out of it and wrap it in plastic wrap, then refrigerate it for about 30 minutes. This will help solidify the butter and make it easier to roll out the dough later.

Filling: We start by separating the eggs. We beat the egg whites with a pinch of salt until foamy, then gradually add the sugar, continuing to mix until we obtain a shiny and firm meringue. In a separate bowl, we put the crumbled cheese by hand, sour cream (if desired, you can add more sour cream for a creamier filling), the egg yolks, and mix well. Here we add the raisins, grated lemon and orange peel, as well as the rum essence. All these flavors will combine to create a delicious and fragrant filling. Finally, with a silicone spatula, we fold the meringue into the cheese mixture with gentle up-and-down movements, being careful not to remove the air from the meringue.

We grease a 26 cm diameter cake pan with margarine and line it with baking paper to prevent sticking. We take the dough out of the refrigerator and roll out a suitable sheet which we place in the pan, covering the sides as well. We pour the filling over the sheet and level it with a spatula, cutting off the excess dough from the edges. Beating an egg, we brush the top of the cake with a brush, which will give a golden and appetizing crust. We place the cake in the preheated oven at a moderate temperature for 45-55 minutes, until it is well baked (we do the toothpick test). Once ready, we take it out and let it cool, then wrap it in plastic wrap to keep it tender. Enjoy your meal!

 Ingredients: For the dough: 100 g butter (I used one with 80% fat) 100 g yogurt 50 g sugar 2 eggs 1 baking powder a pinch of salt 350-400 g flour (I used Dobrogea) grated lemon peel For the filling: 800 g cottage cheese 350 g sour cream 5 eggs 200 g sugar 50 g raisins grated lemon peel grated orange peel 3 teaspoons rum essence a pinch of salt 1 egg for brushing

 Tags:  eggs unt flour sour cream cheese sugar lemon oranges easter cake