Crustless pască with apricots and chocolate

Name: Crustless pască with apricots and chocolate
Ingredients: 800 g cottage cheese; 11 tablespoons sugar; 5 eggs; 100 ml cream; 1 teaspoon vanilla essence; 1 lemon (grated zest); 40 g vanilla pudding mix; 10 g baking powder; 1 teaspoon lemon juice; 100 g chocolate chips; 200 g dried apricots; 10 g butter

Dessert - Crustless pască with apricots and chocolate by Floriana G. - Recipia

Crustless pască with apricots and chocolate, a Romanian Easter cheese bake, browns in the oven in 50-60 minutes. The cheese and eggs make a soft center, dotted with pieces of dried apricot and chocolate, while the top turns golden. I cut it into narrow slices and serve it cold. Preparation: 20 minutes. Cooking: 50-60 minutes. Resting: 2 hours. Total time: 190-200 minutes. Servings: 10. Approximately 350 kcal and 14 g protein per serving.

Ingredients

800 g cottage cheese
11 tablespoons sugar
5 eggs
100 ml cream
1 teaspoon vanilla essence
1 lemon (grated zest)
40 g vanilla pudding mix
10 g baking powder
1 teaspoon lemon juice
100 g chocolate chips
200 g dried apricots
10 g butter

Preparation

1. Mix the cottage cheese with the sugar and eggs in a large bowl. 2. Add the cream, vanilla essence, grated lemon zest and vanilla pudding mix. Mix until combined. 3. Mix the baking powder with the lemon juice and fold it into the mixture. 4. Cut the dried apricots into small pieces, then add them to the bowl along with the chocolate chips. 5. Butter a 24 cm springform pan and pour in the mixture. 6. Bake in a preheated oven at 180 °C for 50-60 minutes, until nicely browned on top. 7. Leave the pască to cool completely, about 2 hours, then cut and serve cold.

Notes

You can replace the dried apricots with 200 g raisins; the pască contains dairy and eggs. I put it in the oven a few hours before the meal and serve it cold with black tea. Keep it covered in the fridge and eat it within 3 days. If the cottage cheese is very wet, leave it to drain before mixing so it doesn't thin the mixture. A 24 cm springform pan gives it the right depth; in a smaller one, the center takes longer to bake. Firm apricots can be left in lukewarm water for 10 minutes, then patted dry well before cutting. For a more even center, mash cottage cheese with large curds before adding the eggs.