Pască with sour cream, cheese and chocolate

Ingredients

For the chocolate cream

• 250 ml milk
• 200 g sugar
• 100 g unsweetened cocoa powder
• 250 g ground walnuts
• 4 eggs
• 30 g flour
• 100 g butter
• 1 teaspoon rum essence
• 1 pinch of salt

For the base

• 2 eggs
• 100 g sugar
• 150 ml milk
• 100 g butter
• 30 g unsweetened cocoa powder
• 1/2 packet baking powder
• 1 tablespoon lemon juice
• 250 g flour

For the cheese filling

• 500 g fresh curd cheese
• 2 eggs (separated)
• 30 g sour cream
• 100 g butter
• 100 g raisins
• 150 g fine sugar
• 2 packets vanilla sugar
• grated zest of 1 lemon
• 1 pinch of salt

For the sour cream layer

• 500 g sour cream
• 4 eggs
• 30 g flour
• 3 packets vanilla sugar
• 100 g powdered sugar
• 20 g raisins

Preparation

1. Bring 250 ml milk, 200 g sugar and 100 g cocoa to a boil and cook for 5 minutes, stirring, until slightly thickened. 2. Leave the syrup to cool, then stir in 250 g ground walnuts, 4 beaten eggs, 30 g flour, 100 g soft butter, 1 teaspoon rum essence and 1 pinch of salt. 3. Beat 2 eggs with 100 g sugar and 100 g melted, cooled butter. Add 150 ml milk, 30 g cocoa and 250 g flour. Dissolve 1/2 packet baking powder in 1 tablespoon lemon juice and stir it in. Divide the mixture between two baking-paper-lined pans and bake at 170°C for 15-20 minutes, until the base has just set. 4. Mix 500 g fresh curd cheese with 2 egg yolks, 30 g sour cream, 100 g soft butter, 100 g raisins, 150 g fine sugar, 2 packets vanilla sugar and the grated zest of 1 lemon. Beat the 2 egg whites with 1 pinch of salt until stiff, then fold them into the cheese mixture. 5. Take the bases out of the oven. Divide the cheese mixture between them, then add the chocolate cream. 6. Put the pans back in the oven at 170°C for 30 minutes, until the cheese layer has set. 7. Beat 4 eggs with 500 g sour cream, 30 g flour, 3 packets vanilla sugar, 100 g powdered sugar and 20 g raisins. Pour the mixture over the other layers and spread the raisins over the top. 8. Bake for another 30 minutes at 170°C, until the sour cream layer is browned. Leave the pască in the pan until completely cool, about 2 hours, then run a knife gently around the edges and release the ring.