Easter cake with sour cream

Sour Cream Pastry – a traditional delight that brings joy to any festive table! This easy-to-make recipe offers a perfect combination of textures and flavors that will delight both guests and family. You may be familiar with the tradition of making pastry around the Easter holidays, but this sour cream recipe adds a distinctive, elevated, and delicious twist. I will guide you step by step to achieve a perfect, soft, and creamy pastry.

Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 12

Ingredients

For the Base:
- 4 large eggs
- 6 tablespoons of sugar
- 4 tablespoons of flour
- 1 tablespoon of cocoa
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract

For the Filling:
- 750 g of country sour cream (ideally, use full-fat sour cream for a rich flavor)
- 1 cup of sugar
- 5 large eggs
- 3-4 tablespoons of semolina
- Zest of one lemon
- 2 teaspoons of rum extract
- 1 teaspoon of powdered sugar with vanilla beans

Preparing the Pastry

Step 1: Preparing the sour cream
The night before making the pastry, it is essential to prepare the sour cream. This will become the key ingredient of the filling, providing an unmistakable creaminess. So, in a bowl, pour about 500 g of country sour cream. Place the sour cream in a clean kitchen towel, gathering it like a pouch. Let the sour cream drain overnight in a cool place, but without drafts.

Step 2: Preparing the base
The next day, we can start preparing the base. In a large bowl, beat the eggs together with the sugar until you achieve a fluffy, light-colored foam. Add the flour, baking powder, and vanilla extract, continuing to mix with a spatula or whisk.

For an artistic touch, take a small part of the base mixture and mix it with cocoa, forming a dark-colored dough. Now, grease a tart pan with margarine and line it with parchment paper. Pour the white mixture into the pan and, artistically, add the cocoa mixture here and there, drawing lines with a toothpick to create a marbled effect.

Preheat the oven to 180 degrees Celsius and bake the base for 12-15 minutes, depending on the height of the pan. Make sure the base is well-baked, but do not let it dry out.

Step 3: Preparing the filling
After the sour cream has drained, remove it from the towel. It should have a consistency similar to mascarpone. In a separate bowl, beat the eggs with the sugar until fluffy. Add the sour cream and mix at a lower speed to integrate the ingredients well. Flavor with rum extract, lemon zest, and powdered sugar with vanilla beans. Finally, add the semolina, gently mixing with a silicone spatula to avoid incorporating air.

Step 4: Baking
Remove the base from the oven after 12-15 minutes. Pour the filling evenly, leveling it with a spatula. Place the pan back in the oven and bake for 50-60 minutes at 180 degrees. Watch carefully, and when a golden crust forms on top of the pastry, it's time to take it out.

Step 5: Cooling and serving
Let the pastry cool in the pan for about 30 minutes, then transfer it to a rack to cool completely. It will have a perfect texture and be ready to be enjoyed! You can serve it plain or with a fruit sauce or a scoop of sweet sour cream for an extra touch of refinement.

Practical Tips
- Choosing the sour cream: Use country sour cream, which is richer and offers a rich taste. If you can't find it, try sour cream with at least 30% fat content.
- Semolina: This will help bind the filling, giving it a pleasant texture. If you don't have semolina, you can use flour, but the texture will be different.
- Serving: This pastry pairs wonderfully with a glass of cold lemonade or a herbal tea, which will balance the sweetness of the dessert.

Nutritional Benefits
This sour cream pastry is a good source of protein due to the eggs and sour cream. It also contains healthy fats that contribute to a rich taste and creamy texture. The semolina adds fiber, while the lemon zest brings a boost of vitamins and antioxidants.

Possible Variations
Want to add a personal touch to your pastry? Try adding chocolate chunks or dried fruits to the filling. You can also replace the rum extract with orange extract for a different flavor.

Frequently Asked Questions
- Can I use another type of flour? Yes, but corn flour is recommended for its special texture.
- How can I store the pastry? It keeps well in the refrigerator for a few days, but it's best consumed fresh.
- Can it be frozen? It is not recommended, as the texture of the filling may change.

I hope this sour cream pastry recipe brings joy to your kitchen! I look forward to hearing how it turned out and what variations you tried. Enjoy!