Two-colored Easter bread, fragrant taste, at the time of celebration!
Two-color Easter Cake: a festive delight with chocolate and cheese flavor
Preparation time: 30 minutes
Baking time: 50 minutes
Total time: 1 hour and 20 minutes
Servings: 8-10
The two-color Easter cake is a quick and impressive dessert, perfect for the Easter table, combining soft chocolate dough with a fine vanilla cheese cream. This recipe will not only delight your taste buds but also bring a splash of color to the festive table. Let's get started!
Ingredients:
For the dough:
- 250 g flour
- 50 g cocoa
- 150 g sugar
- 100 g butter (melted)
- 3 eggs
- 200 ml milk
- 1 packet baking powder
- A pinch of salt
For the cheese cream:
- 500 g cottage cheese (preferably well-drained)
- 150 g sugar
- 2 eggs
- 1 packet vanilla sugar
- Grated zest of one lemon
- 100 ml whipped cream
Instructions:
1. Start by preparing the chocolate dough. In a large bowl, combine the flour, cocoa, sugar, baking powder, and a pinch of salt. Whisk the dry ingredients together to mix evenly.
2. In another bowl, beat the eggs with the milk and melted butter. Add the liquid mixture to the dry ingredients and mix well with a spatula until you have a smooth dough. Don't worry if the dough is a little softer; this is the desired texture!
3. Meanwhile, prepare the cheese cream. In a separate bowl, mix the cottage cheese with the sugar, eggs, vanilla sugar, and lemon zest. Beat everything well until the mixture becomes smooth and creamy. Finally, fold in the whipped cream, mixing gently.
4. Preheat the oven to 180°C. Prepare a baking pan (preferably with a removable bottom) by lining it with parchment paper or greasing it with butter and sprinkling a little flour.
5. Pour half of the chocolate dough into the pan, leveling it evenly. Then, carefully add the cheese cream, spreading it evenly over the dough. The last layer will be the remaining chocolate dough, which you will pour carefully to avoid mixing the two layers.
6. Bake the Easter cake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan, then transfer it to a platter to be served.
Practical tips:
- Make sure the cottage cheese is well-drained to avoid excess moisture in the cream.
- If you want an extra flavor boost, you can add a few drops of vanilla essence to the cheese cream.
- For an even more festive appearance, top the cake with some chocolate pieces or candied fruits before baking.
Serving suggestion:
Serve the two-color Easter cake with a berry sauce or a dollop of cream for a delicious contrast. This combination will not only make the dessert more appealing but will also add a fresh and tangy note, perfect for complementing the rich flavors of chocolate and cheese.
Enjoy every slice of the two-color Easter cake, a true festive feast that will surely be appreciated by all your loved ones!
1. Put the butter in a bowl and add the sugar, mixing well until it becomes a cream. 2. Add the egg and mix a little more. 3. Add the flour, cocoa, vanilla sugar, milk, and mix well until you obtain a cake-like dough. 4. Preheat the oven to 180 degrees. 5. Pour 3/4 of this mixture into a well-greased and floured baking dish, the dish in which you choose to bake the pasca. 6. Bake until it sets, it took me about 10 minutes. 7. Beat the egg whites from the 4 eggs and set aside. 8. In a bowl, mix the cheese, egg yolks, salt, vanilla sugar, grated lemon peel, and sugar. 9. Gently fold the egg whites from top to bottom into the cheese mixture to obtain a fluffy, wonderfully fragrant composition. 10. Meanwhile, the cocoa mixture is ready. Without rushing... gently level the cheese mixture over the baked cocoa layer. 11. Then pour the remaining cocoa mixture (1/4) over the cheese mixture and bake for 40-45 minutes depending on your oven... at the same temperature of 180 on the middle rack. 12. After 15-20 minutes, you can reduce to 170. Note that the timing is hard to estimate... anyway, don't overbake it, as it will brown in the middle... and won’t have the same appearance. If after 45 minutes you insert a toothpick or skewer and a little mixture comes out, it doesn’t mean it’s not baked. When it cools, it will set perfectly; this is the rule with cheese. Let the pasca cool well before serving. Enjoy your meal! We hope you like it! Recipe for Two-Colored Pasca, with a fragrant taste, for festive occasions! proposed by nico-vya on the culinary forum.
Ingredients: COCOA DOUGH: 100 g butter at room temperature; one cup of powdered sugar (I only put half); vanilla sugar as much as you want; 2 heaping tablespoons of cocoa; 1 cup of flour; 1 egg; 2 cups of milk; one packet of baking powder (or as in my case, here it is found as 2 teaspoons); 1/4 teaspoon salt; CHEESE FILLING: 500 g cheese (if you have more, you can add a bit more, here it depends on your taste and how high you want to make it); 100 g butter; 1 cup powdered sugar; a pinch of salt; 4 egg yolks; one lemon; 2 tablespoons of flour; vanilla sugar (optional, the more the better)
Tags: easter recipes cheese pie easter pastries chocolate cake
