Crustless pască

Name: Crustless pască
Ingredients: 100 g raisins; 100 ml warm water; 30 ml rum; 6 large eggs; 200 g sugar; 1/4 teaspoon salt; 700 g urdă; 400 g sour cream; 200 g butter; cut into pieces; 4 tablespoons flour; 4 tablespoons semolina; Zest of 1 lemon

Dessert - Crustless pască by Monalisa K. - Recipia

Crustless pască, a Romanian Easter cheese pudding, has a dense, slightly moist interior, held together by urdă, semolina and raisins. Eggs and sour cream keep it soft, and once cooled, the slices hold together well; the texture is closer to a cheese pudding than a loaf cake. I grate the zest very finely, using only the yellow part, so there are no strips in the middle. Prep: 20 minutes. Cook: 60 minutes. Rest: 45 minutes. Total time: 125 minutes. Serves: 10. Approximately 490 kcal and 18 g protein per serving.

Ingredients

100 g raisins
100 ml warm water
30 ml rum
6 large eggs
200 g sugar
1/4 teaspoon salt
700 g urdă
400 g sour cream
200 g butter
cut into pieces
4 tablespoons flour
4 tablespoons semolina
Zest of 1 lemon

Preparation

1. Put the raisins in a bowl with 100 ml warm water and 30 ml rum. Leave to soak for 15 minutes, then drain well. 2. Preheat the oven to 180°C. Line a 28 cm round tin with baking paper. 3. Beat the eggs with the sugar and 1/4 teaspoon salt until the mixture turns pale. 4. Add the urdă, sour cream and butter, cut into pieces. Mix until smooth. 5. Gradually add the flour and semolina, mixing so no lumps remain. 6. Stir in the zest of 1 lemon and the drained raisins, then pour the mixture into the tin. 7. Bake for 60 minutes, until the top is golden. Leave to cool for 30 minutes before cutting.

Notes

Serve a slice with black tea. For an alcohol-free version, replace the 30 ml rum with 30 ml warm water; this dessert contains dairy, eggs and gluten. If the urdă is wet, leave it in a sieve for 20 minutes before using. Finer urdă gives more even slices. Keep covered in the fridge for up to 3 days.