Pasca or Traditional Easter cake

Ingredients

For 10 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)

Method

1. 1.Preparation of dough and mould
2. 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. 3.Preparation of cheese cream
4. 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. 5.Finishing and cooking
6. 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.