Pasca or Traditional Easter cake

Name: Pasca or Traditional Easter cake
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 10 servings
Cuisine: French
Ingredients: For dough; 250 g Flour; 150 g Ointment butter; 2 tablespoons Sugar; 2 tablespoons Fresh cream; 1 Egg(s); 1 tablespoon Chemical yeast; Lemon peel(s); Salt; For cheese cream; 700 g White cheese; 150 g Ointment butter; 6 Egg yellow(s); 200 g Vanilla sugar; 3 Egg white(s); 2 tablespoons Farine; 1 zest Lemon(s)

Total time: 1 h 40
servings: 10 servings
Dish type: Dessert

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Contains glutenContains milkVegetarianPescatarianPork-freeAlcohol-freeKosher : to verifyHalal : to verify

Prep

40 min

Cook

1 h

Total time

1 h 40

Ingredients

servings

For dough
250 g 250 g Flour
150 g 150 g Ointment butter
2 c. à soupe 2 tablespoons Sugar
2 c. à soupe 2 tablespoons Fresh cream
1 1 Egg(s)
1 c. à soupe 1 tablespoon Chemical yeast
Lemon peel(s)
Salt
For cheese cream
700 g 700 g White cheese
150 g 150 g Ointment butter
6 6 Egg yellow(s)
200 g 200 g Vanilla sugar
3 3 Egg white(s)
2 c. à soupe 2 tablespoons Farine
1 1 zest Lemon(s)

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This recipe is broken down into 15 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.

Method

1
Preparation of dough and mould
2
The ingredients for the dough must be at room temperature. Pour the flour into a container. Add the other ingredients and knead (crochets) until the dough is homogeneous. Form a ball. Let the dough rest for an hour in the fridge. Butter your mold - I put some sulfurized paper in the bottom. Spread the dough and put it in your mould. Stitch the bottom with a fork. Keep it cold.
3
Preparation of cheese cream
4
Put the cheese in the robot bowl and mix at low speed for 2 minutes. Add sugar, ointment butter, flour, vanilla and mix well. Add zest and lemon juice, egg yolks. Mount the three whites in snow. Gently add the whites to the previous mixture. Pour the mixture into the mould. Use the falls to decorate the top. Bake at 180° for 50-60 min (check with a knife tip). Let cool well before demolishing.
5
Finishing and cooking
6
Pour the mixture into the mould. Use the falls to decorate the top. Bake at 180° for 50-60 min (check with a knife tip). Let cool well before demolishing.

Nutrition

calories: 285
fatContent: 15.2
fiberContent: 0.7
sugarContent: 17.6
sodiumContent: 0.38
proteinContent: 7.8
carbohydrateContent: 28.2
saturatedFatContent: 9.4

Indicative values from the source, for the original recipe.

Source : cuisineaz

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