Romanian Easter Cheese Pudding - Pasca

This recipe was automatically translated from Romanian. View original here
Romanian Easter Cheese Pudding - Pasca

As I mentioned below, but I want to write here too - the finer and more tender structure at Easter you will get if you use softer, slightly creamier farmer cheese. I bought the classic cow's cheese, in a 1 kg bucket, and it turned out perfect - like a soufflé or cheescake. You can call it Easter Pasca without dough or cheese pudding if you make it for the rest of the year, know that no one will ever bother to eat such a cake with delicious cheese. Instead of raisins you can put cranberries or pieces of chocolate, it will be even more interesting.


Farmers cheese
1 kg
choose soft and creamier cheese, so the pudding will be very fine, like a cheesecake
250 g
if you like it sweeter, add 100g of sugar
7 pieces
175 g
melted and cooled
Vanilla Extract
1 tbsp
or any other flavors you like, you can also add grated lemon peel
0.5 tsp
White flour
5 tbsp
Semolina flour
3 tbsp
Baking powder
5 g
1 tsp
Powdered milk
2 tbsp
can be replaced with 2 tablespoons of flour or semolina
100 g

Step by step


Bake form (28cm in diameter), spread with baking paper, grease the edges with a little butter and sprinkle with semolina.

Turn on the oven to heat to 150-160 degrees.


The cheese is passed through a sieve or passed through a vertical blender.

I mentioned that the cheese must be soft and slightly creamier, so you will get a fine, soft and very tender Easter. It goes well with classic cheese but it will have a slightly denser consistency.


The egg whites are separated from the yolks, you put them in the bowl with the cottage cheese.


Mix the cheese with the yolks, melted butter, sugar, vanilla essence and salt.

Use a wire or spatula to homogenize the composition as well as possible.


Then add flour, semolina and powdered milk (although this is not mandatory, Easter will have a richer taste and a more floury milk flavor).


Then follow the baking powder and raisins, mix well.


Whisk the egg whites hard and white with the mixer.


In 2-3 steps add the egg whites to the cheese composition and mix carefully with movements from top to bottom.


Pour the Easter composition into the form, shake it a little from the table.


Place the tray in the oven for 1 hour at 160 degrees.

When you notice that the Easter is browning well, place a piece of aluminum foil on top and below the tray - to prevent excessive browning.

But know that at the right temperature, Easter should be cooked slowly and you will not have to put foil on it.


This is what Easter looks like, ripe, slightly swollen and reddish.

Take it out of the oven and let it cool.


After cooling, Easter is left, I tried various things to prevent this from happening, but it still does.

After all, it is normal, has a more soulful composition and is characteristic.


Serve it decorated according to your preferences with - powdered sugar, chocolate sauce, any favorite jam - or as such.


This year I managed to redo the recipe and you can see the video version, and I'm really happy for this delicious version.

Good appetite!

Quantity: 1500 g (10 servings)
Prep time: 60 min
Difficulty: intermediate
Ready in: 30 min
Publish date:

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