To prepare this delicious pasca recipe, it is essential to follow the steps carefully to achieve a fine and aromatic dessert. We begin by preparing the filling. It is important that the sour cream is properly drained, so we place it in a flat-bottomed bowl, where we add about 500 grams of corn flour. This will absorb the excess liquid from the sour cream, ensuring that the filling has the perfect consistency. On top of the flour, we place some thicker napkins or a white kitchen towel to help drain the sour cream. It is recommended to let the sour cream drain for 5-6 hours, preferably overnight, for the best results.
Next, we take care of the egg whites, which we will beat into a foam with sugar and 15 ml of rum until we obtain a firm and shiny foam. It is important that the bowl is clean and free of grease traces to ensure that the egg whites will whip well. In another bowl, the egg yolks are mixed with a pinch of salt and a third of the drained sour cream. Then, we gradually add the flour, alternating with the remaining sour cream, until we obtain a smooth cream without lumps. Finally, we add the rest of the rum, which will give a pleasant and aromatic taste to the filling.
The obtained composition is gradually added to the whipped egg whites, carefully mixing from top to bottom to preserve the air in the egg whites. This will ensure a fluffy and light texture of the pasca.
To prepare the dough, we roll out a thin sheet of dough to the size of the tray in which we will bake the pasca. It is important to have a higher edge so that the filling does not spill during baking. Around the tray, we form a crown of dough that will support the filling. After preparing the tray, we pour the filling composition and, if desired, we can add raisins that have been soaked in rum to rehydrate and intensify their flavor. Personally, I prefer not to add raisins, as I believe the delicacy of the pasca would be affected.
The pasca is baked in a preheated oven at low heat for about 40 minutes. It is crucial not to open the oven in the first 25 minutes to prevent the temperature from dropping and compromising the texture. After it is baked, we let the pasca cool slightly, then dust it with powdered sugar. Usually, we prefer to serve it cold, as the flavors become more intense and pleasant, but some enjoy it warm. Regardless of preferences, this pasca will surely be a delight on any festive table.
Next, we take care of the egg whites, which we will beat into a foam with sugar and 15 ml of rum until we obtain a firm and shiny foam. It is important that the bowl is clean and free of grease traces to ensure that the egg whites will whip well. In another bowl, the egg yolks are mixed with a pinch of salt and a third of the drained sour cream. Then, we gradually add the flour, alternating with the remaining sour cream, until we obtain a smooth cream without lumps. Finally, we add the rest of the rum, which will give a pleasant and aromatic taste to the filling.
The obtained composition is gradually added to the whipped egg whites, carefully mixing from top to bottom to preserve the air in the egg whites. This will ensure a fluffy and light texture of the pasca.
To prepare the dough, we roll out a thin sheet of dough to the size of the tray in which we will bake the pasca. It is important to have a higher edge so that the filling does not spill during baking. Around the tray, we form a crown of dough that will support the filling. After preparing the tray, we pour the filling composition and, if desired, we can add raisins that have been soaked in rum to rehydrate and intensify their flavor. Personally, I prefer not to add raisins, as I believe the delicacy of the pasca would be affected.
The pasca is baked in a preheated oven at low heat for about 40 minutes. It is crucial not to open the oven in the first 25 minutes to prevent the temperature from dropping and compromising the texture. After it is baked, we let the pasca cool slightly, then dust it with powdered sugar. Usually, we prefer to serve it cold, as the flavors become more intense and pleasant, but some enjoy it warm. Regardless of preferences, this pasca will surely be a delight on any festive table.
Ingredients
Filling: 750 ml cream, 100 g flour, 4 eggs, 1/2 teaspoon salt, 150 g sugar, 150-250 g raisins (optional), 30 ml rum. Dough: 1 ball of dough approximately 8 cm in diameter (risen).