Easter cake with creamy cheese filling

Dough: It all starts with a generous bowl in which we will put the sifted flour to give it an airy texture. We crush the fresh yeast with a little olive oil so that it activates faster. We make a well in the center of the flour and add the yeast, letting it sit for 5 minutes to start fermenting. Meanwhile, we heat a little mineral water; this will help achieve a perfect dough. We vigorously beat the egg yolks with sugar until they become a consistent and light foam. These are added to the flour in the bowl, along with the butter cut into small cubes, and then the yogurt, which must be at room temperature, not cold. We mix with our hands until the ingredients start to come together. Then, we add the sour cream, salt, and vanilla essence, continuing to knead. If the dough becomes sticky, we gradually drizzle in warm mineral water and knead vigorously until it becomes elastic and no longer sticks to our hands. When we notice that the dough has aerated and small holes have formed, it is a sign that it is ready. We cover the bowl with a clean towel and let the dough rise in a warm place for about 30-40 minutes, or until it doubles in volume.

Cream: In another bowl, we mix the eggs with sugar until we obtain a fluffy foam. Towards the end, we add the sour cream, mixing well. In another container, we put the cheese, which we crumble with a fork or a food processor until it becomes fine. We incorporate the Făgăraș cheese, beaten eggs, vanilla essence, vanilla sugar, lemon zest, and raisins, and to bind the mixture, we add a little semolina. We mix everything with our hands so that the ingredients perfectly homogenize.

After the dough has risen, we are ready to prepare the pasca. We break off a piece of dough and, using a rolling pin, roll out a thin sheet. We take a round baking dish, grease it with margarine, and line it with baking paper. We place the sheet of dough in the dish, making sure to press it well against the sides, and cut off the excess dough from the edges with a knife. We then fill the base with the cheese cream, and from the remaining dough, we cut out bunny shapes, which we place on top. In a small bowl, we beat an egg into a foam and brush the pasca with it to give it a golden and shiny color. We place the dish in the preheated oven at a medium temperature and bake the pasca for 50-60 minutes. When it is ready, we take it out and brush it with a syrup made from water, sugar, and a drop of oil to give it an appetizing appearance. We cover it with a clean towel and let it cool. We do the same with the second pasca. If we have a little dough left, we can let our imagination run wild and make a few small pascas in the shape of butterflies, bringing a touch of joy to the festive table.