Romanian sour cream pască

Ingredients

For draining

• 1 kg thick sour cream 20% fat
• 500 g cornmeal

For the dough

• 125 g butter or margarine
• 100 g powdered sugar
• 2 egg yolks
• 1 g salt
• 250 g flour
• 1 tablespoon butter
• 1 tablespoon flour

For the filling

• 7 eggs
• 180 g powdered sugar
• 4 packets vanilla sugar
• 1 lemon
• 1 g salt
• 2 tablespoons flour
• 2 tablespoons semolina

Preparation

1. Put the sour cream in cheesecloth or a thick white cloth and tie the ends together. Set the bundle in a bowl, cover it well with 500 g of cornmeal and leave it for 6-8 hours to drain off the whey. Carefully lift out the cloth and discard the cornmeal. 2. Over about 15 minutes, beat the butter or margarine with the powdered sugar until fluffy. Gradually add the egg yolks beaten with the salt, then the sifted flour, and knead the dough. 3. Roll out the dough over about 10 minutes, into a sheet 5-6 mm thick. Butter and flour a 28 cm springform pan, then line the base and sides with the dough. 4. Beat the yolks from the 7 eggs with the powdered sugar, vanilla sugar, grated lemon zest and salt. Fold in the drained sour cream mixed with the 2 tablespoons of flour, then beat the egg whites to stiff peaks and gently fold them into the filling. Allow about 10 minutes for this step. 5. Sprinkle the semolina over the pastry and pour the filling on top. Bake in a preheated oven at 150°C, on low heat, for about 60 minutes, until nicely browned. 6. Let the pască cool completely, about 2 hours, before removing it from the pan.