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  • Angelica Larsson

Pasca | Easter cheesecake | Romania | Vegan

Hello my lovelies! We are skipping through the wonderful world of Romanian cuisine.

It is always so fascinating to see the basics that go into different recipes and how they often have a lot of similarities. For example many of the recipes that I found while researching for this months recipes had cheese as a main component and it of course had me curious and if you know me I love a creamy pastry and of course I had to make Pasca. I love the idea of harmonizing cheesecake and pastry.

What you need for dough:

10 dl ( 4 cups ) flour

1 1/4 dl ( 1/2 cup ) sugar

2 dl ( 0,8 cups ) aquafaba

2 1/2 dl ( 1 cup ) vegan milk

225g room temperature butter

Zest of one lemon

2 tsp vanilla powder

2 tbsp active dry yeast

1/2 dl ( 0,2 cups ) finger warm water

What you need for cheese filling:

400g cream cheese

500g coconut cream

1 1/4 dl ( 1/2 cup ) sugar

1 1/4 dl ( 1/2 cup ) raisins

8 tablespoons cornstarch

1 tbsp lemon zest

1 vanilla bean

2-3 tbsp vegetable oil

Serves about 10-12 people.

Begin with adding the yeast into a bowl of finger warm water, allow it to sit for 10 minutes. It should bubble up.

In a pot add butter, milk, lemon zest and sugar. Bring the heat to medium and cook until sugar and butter has melted and set aside to cool.

In a bowl add the flour, aquafaba, vanilla, milk mixture and yeast. Knead with the dough attachment for about 5-10 minutes.

Now lift out the dough and pour in the vegetables oil and pop the dough back in, gentle rub the oil to cover the dough and place a kitchen towel to cover it. Allow to rise for 1 hour. It should double in size.

Divide the dough into 6 pieces and roll them out into lengths. They should be braided as two pieces using 3 lengths for each braid. Once they are braided place them in a spring form covered with a baking sheet at the bottom.

Create a circle along the spring form connecting the end of the braids together leaving the centre open. Allow the dough to rest for 30 minutes. Cover the outside of the spring form with tinfoil this is to avoid water seeping in.

Preheat your oven to 175℃ ( 350℉ )

While it's rising we will make the cheese filling in a bowl add cream cheese, coconut cream, sugar, cornstarch, lemon zest and the de-beaned vanilla. Whisk until it looks smooth and then fold in the raisins.

Pour the cheese filling into the centre of the braid, if you need to expand the centre use a spatula and push the braid against the wall of the spring form. This helps so you can add all the filling into the centre.

Use a deep baking pan and place the spring form into it and pour boiling water into the large pan around the spring form.

Now pop it into the middle of the oven for about 45 minutes and once it's baked turn off the oven and leave the oven door open a little allowing the cake to cool down in the oven.


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