Romanian crustless pască with cottage cheese

Name: Romanian crustless pască with cottage cheese
Ingredients: 500 g fresh cottage cheese; 6 eggs; 8 tablespoons sugar; 1 packet vanilla sugar (8 g); 1 teaspoon vanilla extract; 1 teaspoon grated orange zest; 1 teaspoon grated lemon zest; 1/8 teaspoon salt; 100 g starch; 10 g baking powder; 100 g flour; 100 g raisins

Dessert - Romanian crustless pască with cottage cheese by Steluta H. - Recipia

Romanian crustless pască with cottage cheese holds together better when the cheese is well drained; this Easter dessert browns in the oven in 60 minutes, with no crust. Made with eggs and raisins, the middle stays soft while the top develops a thin golden crust. I slice it cold and thin so you can see the raisins in the middle. Preparation: 20 minutes. Baking: 60 minutes. Resting: 30 minutes. Total time: 110 minutes. Serves: 8. Approximately 300 kcal and 14 g protein per serving.

Ingredients

500 g fresh cottage cheese
6 eggs
8 tablespoons sugar
1 packet vanilla sugar (8 g)
1 teaspoon vanilla extract
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
1/8 teaspoon salt
100 g starch
10 g baking powder
100 g flour
100 g raisins

Preparation

1. Heat the oven to 180°C. Separate the egg whites from the yolks into two bowls. 2. Beat the yolks with the sugar, vanilla sugar, vanilla extract, grated orange zest, grated lemon zest and cottage cheese until smooth. 3. Beat the egg whites with the salt for 3 minutes, until they hold stiff peaks. 4. Add the starch, baking powder and flour to the egg whites and mix until no lumps remain. 5. Add the cheese mixture and raisins to the egg whites. Fold them in gently with a spatula. 6. Line a 24 cm round pan with baking paper and pour in the mixture. Bake for 60 minutes at 180°C, until browned on top and set in the middle. 7. Leave the pască to cool for 30 minutes before slicing.

Notes

Fine-grained cottage cheese makes for a smoother middle; if it is very watery, leave it to drain before using. A 24 cm round pan keeps the mixture taller than a wide one, and the slice will be thinner in a larger pan. I serve it cold, with a spoonful of sour cream on the side and black tea. Keep it covered in the fridge for up to 3 days; the idea comes from Panacris, whom I thank. For a variation, you can use 100 g chopped dried apricots instead of raisins. The pască contains dairy, eggs and gluten from the flour.