Ricotta Easter Cake

Easter celebrations are a magical time, filled with traditions and aromas that bring us together. This Easter eve, I decided to share with you my favorite recipe for pasca, a delicate and fragrant dessert, perfect for celebrating this special moment. This ricotta pasca recipe is not only delicious but also easy to prepare, even for those who don't have much time available.

Preparation time: 1 hour
Baking time: 30 minutes
Total time: 1 hour 30 minutes
Number of servings: 8

Ingredients

For the dough:
- 3 eggs
- 250 g yogurt (preferably natural, for a creamy texture)
- 200 g sugar
- 25 g fresh yeast
- 100 ml oil (sunflower oil is a good choice)
- About 500 g flour (you can use white flour or a combination with whole wheat flour)
- Grated zest of one lemon and one orange (for a fresh aroma)

For the ricotta filling:
- 200 g ricotta (choose a good quality ricotta for an intense flavor)
- 50 g sour cream (sour cream adds creaminess to the filling)
- 1 egg
- 50 g raisins (you can soak the raisins in a little rum for extra flavor)

Step by step: Preparing the ricotta pasca

Step 1: Preparing the starter
Start by preparing the starter. In a small bowl, combine a tablespoon of flour, a little warm milk (about 50 ml), and a teaspoon of sugar. Mix well and let it ferment for 15 minutes, until bubbles form on the surface. This step is essential to activate the yeast and achieve a fluffy dough.

Step 2: Preparing the dough
In a large bowl, beat the 3 egg yolks and the whole egg with 200 g sugar and a pinch of salt until the mixture becomes frothy. Gradually add the yogurt and oil, continuing to mix. Incorporate the starter and the grated lemon and orange zest. Finally, gradually add the flour, mixing until you obtain a homogeneous dough.

Step 3: Kneading the dough
Knead the dough on a floured surface for about 10 minutes, until it becomes elastic and smooth. Once you have achieved the desired consistency, place the dough in a bowl greased with a little oil, cover it with a clean towel, and let it rise in a warm place (near the preheated oven) for 1 hour or until it doubles in volume.

Step 4: Preparing the filling
Meanwhile, prepare the filling. In another bowl, mix the ricotta, sour cream, egg, and raisins (if you soaked them in rum, now is the time to add them). Mix well until you obtain a homogeneous composition.

Step 5: Forming the pasca
After the dough has risen, divide it into 3 parts: one larger part and two smaller parts. Roll out the larger part on the bottom of a 20 cm diameter round aluminum mold, ensuring it reaches the sides as well. From the two smaller parts, form a string and place it on top of the dough, creating a decorative pattern.

Step 6: Adding the filling
Carefully pour the ricotta filling into the center of the dough. You can also add a few strips of dough in the shape of a cross on top of the filling for a festive look.

Step 7: Baking
Preheat the oven to 180°C and bake the pasca for 30 minutes, or until it becomes golden and well-baked. Make sure that if the pasca rises too quickly, you can cover the top with aluminum foil to prevent burning.

Step 8: Cooling and serving
After the pasca is baked, let it cool in the mold for 10 minutes, then transfer it to a rack to cool completely. It is delicious both warm and at room temperature. You can serve it plain or with a spoonful of sour cream on top, and for a contrast of flavors, add a berry sauce.

Practical tips:

- Flour: If you want to enrich the texture of the dough, you can add a little almond flour or whole wheat flour. These will add not only flavor but also a greater nutritional intake.
- Raisins: Substitute raisins with dried cherries or even small pieces of chocolate for a decadent version.
- Variations: You can add cinnamon or vanilla to the filling for an extra flavor.

Nutritional benefits:

This ricotta pasca is not only a delicious dessert but also a good source of protein due to the ricotta cheese and eggs. The yogurt adds beneficial probiotics for digestion, and the citrus zest enhances the antioxidant intake.

Frequently asked questions:

- Can I use cottage cheese instead of ricotta? Yes, but make sure to drain it well to avoid a watery filling.
- Can the pasca be frozen? Yes, but it is recommended to freeze it before baking. You can take it out a few hours before baking to let it thaw.

Serving suggestions:

Ricotta pasca pairs perfectly with a fragrant tea or a strong espresso. If you want to turn the dessert into a moment of indulgence, serve it with a glass of sweet wine or a fruit liqueur.

I hope this ricotta pasca recipe will become a tradition in your home, just as it has been in mine. May the Easter celebrations be filled with love, joy, and, of course, lots of good cheer! Happy Easter!