Pasca

This recipe is for one dessert that everyone makes at Easter, “Pasca (the Easter cake).

Ștefan Baciu, 04.05.2013, 15:56

Traditionally, “pasca” has a cheese filling, being similar for that fact to cheesecake. For the dough, mix half a kilo or a pound of flour with three egg yolks, a melted cube of butter, 100 grams of sugar, a cup of warm milk, a couple of drops of rum essence and vanilla extract, yeast and a pinch of salt. Leave to rise for about an hour. Take a deep round oven tray, spread the dough in a thick sheet, and line the walls and bottom of the tray with it.

Separately, mix half a kilo of cottage cheese with 200 grams of sugar, a cube of butter, one cup of sour cream, 100 grams of raisins, a pinch of grated lemon rind, a little semolina, three egg yolks and one little bag of vanilla sugar. Mix the egg yolks with the sugar and the grated lemon rind, then mix into the cottage cheese, the raisins and the vanilla sugar, and knead into a smooth mix. If the filling turns out too runny, use more semolina to absorb the moisture.

Pour the mixture into the tray lined with the dough, and you can use leftover dough to make strips and decorate, usually making a cross of dough on top. Set into the oven for about an hour, or until golden brown on top.

This is a ubiquitous dessert at the Easter table, once Eastern Lent is broken and eating cheese and eggs is once again allowed by the faithful. For most Romanians it is the smell and taste of Easter. Enjoy!