Fine Pasca without Dough - An Easter Delight
It's time to prepare for the Easter holidays, and nothing brings more joy than a fine, fluffy, and delicious pasca. This doughless pasca recipe promises a silky and moist texture, perfect for impressing family and friends. Plus, it's simple, quick, and doesn't require advanced baking skills. Let's embark on this classic dessert, full of flavor and tradition!
Preparation time: 20 minutes
Baking time: 60 minutes
Total time: 1 hour and 20 minutes
Servings: 12 servings
Necessary ingredients
- 400 g cream cheese (we recommend Philadelphia for a fine texture)
- 60 g powdered sugar
- 60 g butter (at room temperature)
- 6 egg yolks
- 200 ml heavy cream (30% fat, at room temperature)
- 10 ml vanilla extract or lemon juice (depending on preference)
- 80 g flour (sifted)
For the meringue:
- 6 cold egg whites (from the fridge)
- 100 g powdered sugar
- A pinch of salt
Step 1: Preparing the ingredients
Start by separating the egg whites from the yolks. It's important that the egg whites are cold, so you can take them out of the fridge just when you start preparing the meringue. The yolks should be at room temperature for better incorporation into the mixture.
For an intense flavor, opt for high-quality cream cheese, which will make a difference in the final texture and taste of the dish. The heavy cream should also be of good quality to ensure a creamy consistency.
Step 2: Preparing the base mixture
1. In a large bowl, mix the cream cheese with the powdered sugar until you achieve a fine and smooth mixture.
2. Add the butter and continue mixing until fully incorporated.
3. Add the lightly beaten egg yolks, heavy cream, and vanilla extract (or lemon juice if you prefer a more citrusy flavor). Mix everything until you get a soft and homogeneous dough.
4. Sift the flour and add it gradually, gently mixing until it becomes an integral part of the mixture. The resulting dough should be creamy and very fine, ready to receive the meringue!
Step 3: Preparing the meringue
1. In a clean, dry bowl, beat the egg whites with a pinch of salt using an electric mixer. Start at low speed and gradually increase the speed.
2. When the egg whites become frothy, gradually add 1/3 of the powdered sugar, continuing to mix. Once the sugar has dissolved, add the rest of the sugar and mix at high speed until you achieve a glossy and consistent meringue. It is essential that the meringue is well beaten to provide an airy texture to the pasca.
Step 4: Combining the dough with the meringue
1. Take 1/3 of the meringue and fold it into the cheese dough, mixing well to homogenize the composition.
2. Add the rest of the meringue and gently fold it in using a silicone spatula, with an up-and-down motion. This technique will help maintain the air in the meringue, essential for a fluffy pasca.
Step 5: Baking
1. Prepare a 26 cm diameter cake pan, lining it with parchment paper. This will prevent the pasca from sticking and make it easier to remove from the pan.
2. Pour the resulting mixture into the pan and gently tap the pan on the table to eliminate air bubbles.
3. Wrap the bottom of the pan in aluminum foil to prevent the cake from burning. Place the pan in the preheated oven at 160°C and bake for 60 minutes or until the pasca is golden on top.
4. Once baked, let it cool in the oven with the door slightly ajar to avoid sudden sinking.
Step 6: Serving
After the pasca has cooled, you can remove it from the pan and dust it with powdered sugar for an elegant appearance. Add a splash of vanilla or fresh fruit sauce for a wonderful flavor contrast. This pasca pairs perfectly with a fragrant tea or a glass of champagne to celebrate special moments.
Useful tips
- Variations: You can add raisins or candied fruit to the mixture for a personal touch. You can also experiment with flavors, such as almonds or orange zest.
- Storage: The pasca keeps well in the fridge for 3-4 days but is best consumed fresh in the first days after preparation.
- Frequently asked questions:
- *Can I use another type of cheese?* Yes, but make sure it has a similar fat content and a fine texture.
- *How can I check if it is baked?* The pasca is ready when it is firm to the touch and has a golden color on the edges.
Nutritional benefits
This pasca contains protein from cheese and eggs, as well as healthy fats from butter and cream, providing a balance of nutrients. Although it is a sweet delicacy, consumed in moderation, it can be part of a balanced diet.
I conclude this recipe hoping it brings joy and smiles to your homes this Easter! Feel free to share this recipe with your loved ones and create unforgettable memories around the table. Bon appétit!
It's time to prepare for the Easter holidays, and nothing brings more joy than a fine, fluffy, and delicious pasca. This doughless pasca recipe promises a silky and moist texture, perfect for impressing family and friends. Plus, it's simple, quick, and doesn't require advanced baking skills. Let's embark on this classic dessert, full of flavor and tradition!
Preparation time: 20 minutes
Baking time: 60 minutes
Total time: 1 hour and 20 minutes
Servings: 12 servings
Necessary ingredients
- 400 g cream cheese (we recommend Philadelphia for a fine texture)
- 60 g powdered sugar
- 60 g butter (at room temperature)
- 6 egg yolks
- 200 ml heavy cream (30% fat, at room temperature)
- 10 ml vanilla extract or lemon juice (depending on preference)
- 80 g flour (sifted)
For the meringue:
- 6 cold egg whites (from the fridge)
- 100 g powdered sugar
- A pinch of salt
Step 1: Preparing the ingredients
Start by separating the egg whites from the yolks. It's important that the egg whites are cold, so you can take them out of the fridge just when you start preparing the meringue. The yolks should be at room temperature for better incorporation into the mixture.
For an intense flavor, opt for high-quality cream cheese, which will make a difference in the final texture and taste of the dish. The heavy cream should also be of good quality to ensure a creamy consistency.
Step 2: Preparing the base mixture
1. In a large bowl, mix the cream cheese with the powdered sugar until you achieve a fine and smooth mixture.
2. Add the butter and continue mixing until fully incorporated.
3. Add the lightly beaten egg yolks, heavy cream, and vanilla extract (or lemon juice if you prefer a more citrusy flavor). Mix everything until you get a soft and homogeneous dough.
4. Sift the flour and add it gradually, gently mixing until it becomes an integral part of the mixture. The resulting dough should be creamy and very fine, ready to receive the meringue!
Step 3: Preparing the meringue
1. In a clean, dry bowl, beat the egg whites with a pinch of salt using an electric mixer. Start at low speed and gradually increase the speed.
2. When the egg whites become frothy, gradually add 1/3 of the powdered sugar, continuing to mix. Once the sugar has dissolved, add the rest of the sugar and mix at high speed until you achieve a glossy and consistent meringue. It is essential that the meringue is well beaten to provide an airy texture to the pasca.
Step 4: Combining the dough with the meringue
1. Take 1/3 of the meringue and fold it into the cheese dough, mixing well to homogenize the composition.
2. Add the rest of the meringue and gently fold it in using a silicone spatula, with an up-and-down motion. This technique will help maintain the air in the meringue, essential for a fluffy pasca.
Step 5: Baking
1. Prepare a 26 cm diameter cake pan, lining it with parchment paper. This will prevent the pasca from sticking and make it easier to remove from the pan.
2. Pour the resulting mixture into the pan and gently tap the pan on the table to eliminate air bubbles.
3. Wrap the bottom of the pan in aluminum foil to prevent the cake from burning. Place the pan in the preheated oven at 160°C and bake for 60 minutes or until the pasca is golden on top.
4. Once baked, let it cool in the oven with the door slightly ajar to avoid sudden sinking.
Step 6: Serving
After the pasca has cooled, you can remove it from the pan and dust it with powdered sugar for an elegant appearance. Add a splash of vanilla or fresh fruit sauce for a wonderful flavor contrast. This pasca pairs perfectly with a fragrant tea or a glass of champagne to celebrate special moments.
Useful tips
- Variations: You can add raisins or candied fruit to the mixture for a personal touch. You can also experiment with flavors, such as almonds or orange zest.
- Storage: The pasca keeps well in the fridge for 3-4 days but is best consumed fresh in the first days after preparation.
- Frequently asked questions:
- *Can I use another type of cheese?* Yes, but make sure it has a similar fat content and a fine texture.
- *How can I check if it is baked?* The pasca is ready when it is firm to the touch and has a golden color on the edges.
Nutritional benefits
This pasca contains protein from cheese and eggs, as well as healthy fats from butter and cream, providing a balance of nutrients. Although it is a sweet delicacy, consumed in moderation, it can be part of a balanced diet.
I conclude this recipe hoping it brings joy and smiles to your homes this Easter! Feel free to share this recipe with your loved ones and create unforgettable memories around the table. Bon appétit!
Ingredients
400 g cream cheese (I used Philadelphia) 60 g powdered sugar 60 g butter (at room temperature) 6 egg yolks 200 ml whipping cream 30% fat (at room temperature) 10 ml vanilla essence or lemon juice (depending on preference) 80 g flour (sifted) For meringue: 6 egg whites cold from the fridge 100 g powdered sugar a pinch of salt