In a bowl, mix the sugar well with the whole eggs. Add the soft butter ... mix again well, well. Then add in the rain flour mixed with baking powder ... then add cocoa. The result will be a thicker dough ... which we distribute in a form with a bottom and removable walls ... which we grease with a little oil and line it with flour ... I struggled a little to even out the composition in tray but everything went well. Place the tray in the preheated oven for 10-15 minutes, at a temperature of 170 degrees.
Meanwhile, prepare the filling: in a bowl add the ingredients to the pile ... cheese, lightly beaten eggs, sour cream, liquid cream, starch, melted chocolate mixed with butter, sugar and bourbon sugar. I also threw some raisins soaked in rum. Stir until smooth.
Meanwhile, remove the top from the oven and pour the filling on top. Level the composition and put it in the oven, slightly increasing the temperature to 180 degrees. When ready, it is slightly golden on top ... it is taken out to cool ... we leave it in shape until it cools completely. If you try to take it out hot, it will crack ... and it won't be able to cut well. Powder it with sugar or decorate it as you like ... it keeps well in the fridge!
The top is slightly crunchy chocolate but the composition is super delicious
Enjoy your meal!
German or Polish Easter. Which is the best?
Honestly, both types are wonderful and I don't know if I can choose, although I really like chocolate. Dad was really excited about easter polish and he even said it was the best cheese Easter he had ever eaten. She liked it so much that I sent her a double portion and I am convinced that we will repeat it for Easter. As I said, dough it's simple and looks like a tart. I did it with the help of the food processor Tefal Masterchef Gourmet so I did not make the slightest effort. I also made the filling with the same robot, so I made my work as easy as possible. The truth is that a good food processor is a lifesaver, especially if you cook a lot and often, like me.
What should be the best Easter with cheese? First of all it should have a dough or a crispy crust. The differences in texture are wonderful in a preparation with so much filling. And if I still remembered the filling, it must be tasty in the first place. Then it should be aerated and simply melt in your mouth. That's why I beat the egg whites and I did well because the texture is perfect. You can also add your favorite ingredients to the filling. I decided to leave it simple because you can customize it as you wish. In the one with cocoa you can also add chocolate or even cocoa in the filling. Anyway, I invite you to try at least one of these options! You won't be sorry!
First we make the countertop. I used a 26 cm shape, for this you need the amount mentioned in the recipe plus another half. I baked the countertop at 170 degrees for 50 minutes. Let the countertop cool. If you manage to do it the day before and better :)
We mixed the sweet cow's cheese together with the sugar, I used the vertical blender to make it more creamy. Melt the hydrated gelatin on a steam bath.
Whip the cream. Add 1 tablespoon of whipped cream over the gelatin, mix well. Put whipped cream, gelatin and vanilla extract over the cheese, mix with a spatula.
Mascarpone and Nutella cream
Mascarpone cream, at room temperature. Over the mascarpone add Nutella and mix well.
Assemble the cake in the shape in which I baked the top. We slice the top into 3. We put the top of the top, ie the top as a base. Then pour the cream cheese. Next is the top. Put mascarpone cream on top, level it with a spatula. We place the last top over the cake and press lightly trying to level it. Let it cool for 3 hours. If you can it would be preferable overnight.
To decorate the cake we prepare the cream:
melt the chocolate on a steam bath. Let's put it aside.
Beat the whipped cream well, then pour the chocolate over the whipped cream and mix only until smooth. Be careful not to mix too much because it cuts.
With this cream we decorate the cake. I use a spatula to finish it.
We scrape the chocolate with the vegetable cleaner, so we get the chocolate strips.
Easter with sweet cottage cheese
Let the butter soften at room temperature, grate the lemons and orange peel. Separate the egg whites from the yolks of 3 eggs.
Put the raisins in a bowl, pour enough water to cover them and let them soak for 30 minutes, maximum one hour, then put them in a strainer to drain.
Sift flour. Heat the milk together with the caster sugar and vanilla. Be careful not to let the milk get hot! Dissolve the yeast in a little warm milk, over which we add a little flour and mix to form the mayo. Pour the mayonnaise over the flour in the bowl and leave it in a warm place until the flour cracks on top.
Rub the yolks with salt, lemon peel and orange, then put them over the mayonnaise and flour in the bowl, add the rest of the milk and knead adding the soft butter and oil. Knead the dough for about 30 minutes.
After kneading, leave the dough to rise in the bowl covered with a clean napkin for an hour and a half.
Meanwhile, put the sweet cottage cheese in a bowl, add the semolina, flour, sugar, rum essence, vanilla sugar, lemon peel, raisins, eggs and mix well.
After the dough has risen, divide it into two equal parts. We spread by hand a round sheet the size of the shape. We take a round tray with removable walls, grease it with butter and line it with flour. Put the round sheet of dough in the tray and prick it from place to place with a fork.
Divide the other half of the dough into three equal parts, which we roll each one in, until we get 3 long rolls, then we make a three-way braid that we put in the tray over the sheet of dough, all around, like a circle. .
Let the Easter rise for 45 minutes. Pour the sweet cheese filling in the middle, grease the dough well with the egg and milk mixture. Preheat the oven to 175 degrees C and put the pasta in the oven for 45-50 minutes. After the Easter is baked, take it out of the oven and grease it with honey.
Easter with sweet cheese and raisins - the traditional recipe
Dough preparation.Put the yolks in a bowl, add the sugar over them and rub lightly. Over this composition add warm milk, salt powder, vanilla essence and grated lemon peel. Mix well until the ingredients are well mixed. Separately in another deep bowl sift the flour, make a small hole in the middle of the flour where you add the dry yeast and pour the liquid egg and milk composition over the yeast. Knead the composition by hand or you can mix it with the help of a food processor. .Mover the melted and cooled butter over the dough and knead until it is well incorporated into the dough. Cover the bowl with a kitchen towel and set aside for about 1 hour, in a warm place until it grows and doubles in volume.
After the dough has risen, divide it into two equal parts. Part of the dough is shaped into a circle and carefully placed in a round baking dish with a diameter of 25 cm. Before putting the dough in the form, line it with baking paper and grease with a little oil or butter baking.
The remaining part of the dough is divided into 3 strips, roll each strip until we get a roll and then knit a loaf that we will place on the edge of the dough put in the form of baking. Leave the tray aside, covered with a kitchen towel, until you prepare the filling.
Preparation of the filling.The raisins are hydrated by putting them in hot water with rum essence for 1 hour. After 1 hour, drain well. In a bowl put the sweet cottage cheese, add over the raisins, beaten eggs, sugar, sour cream, vanilla essence, grated lemon peel and mix well. We will get a slightly thick filling.
Easter with chocolate and mascarpone
This recipe is new to us and we hoped it would come out, even though we had never made Easter before. You don't know until you try, do you? And because we wanted to prepare Easter, but we don't like sweet cheese, we chose to modify the original recipe a bit, and we used mascarpone. It was really good! So you can do as we do in case you like chocolate, and if not, use cottage cheese with confidence.
300-350 gr flour
20 gr fresh yeast / 7 gr dry yeast
150 gr milk
100 gr of water
70 gr sugar
35 gr soft butter
1 sachet of vanilla sugar
30 gr cocoa
1 pinch of salt
250 gr mascarpone
4 tablespoons sugar
1 tablespoon filled with semolina
1 tablespoon full of flour
50 gr chocolate beans
1 sachet of vanilla sugar
1 teaspoon semolina for powdering the lower dough sheet
1. Mix 300 g of flour with 30 g of cocoa and then put them in a large bowl.
2. Mix the milk with the water and heat them very little over low heat (or you can mix warmer water with the cold milk so that you get a warm, NOT hot liquid mixture). Rub the yeast with 1 teaspoon of sugar, then mix it with milk and water and add it to the center of the flour.
3. We're a little upset,
then add the egg, lightly beaten with a fork, sugar, vanilla sugar and a pinch of salt.
4. Knead again until the dough begins to thicken and add the butter at room temperature. Knead until the dough becomes elastic and no longer sticks to your hands.
5. Cover the bowl with plastic wrap and let the dough rise for 1 hour in a warm place. After 1 hour, divide the dough into two pieces. We spread one of the pieces, on the work surface lightly powdered with flour, in a sheet of about 0.7-1 cm.
6. Line the form with butter and place the sheet of dough.
7. From the other piece of dough we make 3 cords a little longer than the circumference of the shape, so that, braided to get around the shape. We place them in the tray, around the sheet of dough.
8. Cover the form and leave it for 30 minutes in a warm place.
We used mascarpone because, as I said, we don't like cow's cheese: P
10.Mix the mascarpone with the egg, then add the sugar, vanilla sugar, semolina and flour, and at the end we add the chocolate beans that can exceed the amount of 50 gr (in case you like chocolate as much as we like it :)).
Very important! Easter is filled only before it is put in the oven. If we fill it immediately after we have added the dough in the form and then leave it to rise with the filling, the dough gets wet and after baking it remains raw.
11. After 30 minutes, powder the bottom sheet of dough with 1 teaspoon of semolina and fill the pasca with cream.
12. Put the easter in the preheated oven on the right heat for 40-45 minutes.
13Remove the pasca from the oven and let it cool for about 10 minutes, then take it out of the pan and let it cool completely on a grill & # 8230. then we attack to see what came out. We admit that I didn't let it cool down as much as it should have :))) & # 8211 smelled insane and I fainted with lust: D.
If you let it cool well, it will cut much nicer.
Being the first time we prepared Easter, we are proud of the result and, we must admit, we really liked it!
Ingredients for the recipe for wallets with cheese and chocolate
- -2 eggs
- -2 tablespoons sugar (35g)
- -2 tablespoons milk (40ml)
- -2 tablespoons oil (30ml)
- -grated peel of a lemon
- -a pinch of salt
- -about 260g flour
- -150g ricotta
- -1 tbsp of sugar
- -grated peel of a lemon
- -2 tablespoons chocolate flakes
- For frying
- -200-300ml oil
- For decoration
- -powdered sugar
RECIPE. Moldovan Easter with sweet cheese
Moldovan Easter recipe with sweet cheese it has no honey in its composition. But because it is our recipe and because every year we enjoy homemade Easter, we thought that, at least, we would make you members of our family.
Although the customs and recipes have diversified and now we also make Easter with chocolate, Easter with sour cream, Easter with fruits, Easter without dough, etc., we make every year at least one traditional Moldovan Easter, woven. The recipe is one of the simplest, and the taste does not compare to anything you could buy commercially, no matter how home-made the products are.
Easter dough ingredient
one kg of flour
a cube of yeast
a cup of sugar
350 ml of milk
150 ml of oil
Sweet cheese filling ingredient
one kg of sweet cheese
a cup of sugar
a pinch of salt
2-3 tablespoons semolina
150 g of raisins
How to prepare Easter
Separate the yolks from the whites. Rub the yolks and two egg whites with half a teaspoon of salt.
Add the sugar and beat the eggs until the sugar melts.
Dissolve the yeast in a cup of warm milk. Make a hole in the middle of the flour and put the yeast.