Pască, crustless cheese and sour cream cake

Name: Pască, crustless cheese and sour cream cake
Ingredients: 6 eggs; 700 g Delaco soft cheese with sour cream; 200 g sour cream; 1 teaspoon rum extract; 300 g sugar; 8 g vanilla sugar; 100 g semolina; 150 g flour; 10 g baking powder; 1/4 teaspoon salt; 1/4 teaspoon salt; 150 g raisins; 50 g raisins; 10 g butter

Dessert - Pască, crustless cheese and sour cream cake by Zina D. - Recipia

Pască, a crustless cake with cheese and sour cream, is baked in a 27 cm pan, with raisins and no pastry crust. It usually goes on the Easter table, and the middle comes out fluffy and golden; soft cheese can make the layers settle unevenly. I choose small raisins, which mix into the batter more easily. Prep: 25 minutes. Cook: 55 minutes. Rest: 30 minutes. Total: 110 minutes. Servings: 12. About 430 kcal and 11 g protein per serving.

Ingredients

6 eggs
700 g Delaco soft cheese with sour cream
200 g sour cream
1 teaspoon rum extract
300 g sugar
8 g vanilla sugar
100 g semolina
150 g flour
10 g baking powder
1/4 teaspoon salt
1/4 teaspoon salt
150 g raisins
50 g raisins
10 g butter

Preparation

1. Preheat the oven to 180°C. Separate the egg whites from the yolks. 2. In a large bowl, mix the yolks with the soft cheese, sour cream and rum extract. 3. Beat the egg whites with 1/4 teaspoon of salt until stiff. Add the sugar and vanilla sugar and beat until you have a thick, meringue-like foam. 4. Add the semolina, flour, baking powder and 1/4 teaspoon of salt to the yolk mixture. Fold them in with a spatula, then add 150 g of rinsed and well-drained raisins. Fold in the foam in two or three batches, using gentle movements. 5. Line the bottom of a 27 cm springform pan with parchment paper and butter the sides. Pour in the batter and scatter the remaining 50 g of rinsed and drained raisins over the top. 6. Bake for 55 minutes at 180°C, until golden on top and set in the middle. Leave it in the pan for 30 minutes, then release the sides.

Notes

I started with JamilaCuisine, then read Alex's and Merișor's versions and made a fourth one; with the soft cheese I used, the raisins ended up at the bottom, the cheese stayed in the middle, and the flour rose. If the cheese has visible whey, leave it to drain before mixing. You can use dried cranberries instead of raisins, in the same amount. Pască contains gluten, eggs and dairy. A slice goes well with black tea, and it keeps covered in the fridge for up to 3 days.