• Recipe collected from the Bucovina region. The region remains a source of traditional dishes whose authentic taste is dominated by the cream that tells the story of the dishes with special flavors. This is why it is said that in Bucovina everything that ends up on the guest's table becomes perfect only if it is topped with at least a dollop of cream. But when the dishes have plenty of cream born from the foam of the milk, you can create queens of desserts, as is pasca with cream, the one without a pair.
The dessert consists of the following components:
• Leavened dough
• Filling
Leavened dough
Ingredients:
300 g – Flour
120 g – Cream
160 g – Butter 80% fat
48 g – Sugar0
20 g – Yeast
5 – Yolks
30 ml – Milk for sour cream
Preparation:
A mayo is prepared from yeast, warm milk, a little flour. Leave the mayo to ferment. Mix the egg yolks and sugar on medium speed. Add salt, butter, cream and blend. In the composition prepared above, add sifted flour, mayo and mix at low speed. Let the dough rise until it doubles in volume.
Filling
Ingredients:
500 g – Cream 35% fat
40 g – Flour
100 g – Sugar
4 – Yolks
2 – Egg whites
100 g – Butter (for preparing the cream).
– Half a vanilla pod (or 2 g vanilla),
– Lemon and orange peel, raisins, salt.
Preparation:
1. Preparation of cream
In order for the filling to be creamy and firm, it is necessary that the cream has as little whey as possible. Thus, the cream is placed in a container, the cream is covered with a thick cotton cloth over which the cream is poured. It is kept in this cloth, on the bed of corn, for 2-3 hours, until the surplus whey is removed.
2. Preparation of filling
Mix the egg yolks with the sugar at medium speed. Add the vanilla pod, continuing to mix. Then the sifted flour and salt are incorporated. Add the cream and homogenize the two compositions. Add the lemon and orange peel, then the hydrated raisins. The egg whites foam and gradually incorporate, mixing gently, from the bottom up.
Final preparation
They are used for baking baking trays or rings with a height of 4 cm. The tray is first covered with silicone baking foil or baking paper. From two thirds of the dough, roll out a sheet with a thickness of 0,5 cm and a diameter slightly larger than that of the tray in which we want to bake the pasca.
The sheet of dough will need to cover the pan, including its side walls, and must be of uniform thickness without showing any perforations, otherwise, during baking, the dough will tend to rise and cover the filling, because the filling is moist and harder.
From the remaining third of the dough, form two or three wicks with a length equal to the perimeter of the tray, which are twisted or intertwined.
You can make several wicks with which you can decorate the basket in the shape of a cross or other patterns. Place the sheet of dough in the tray covering the side walls. Lightly moisten the edge of the dough sheet with water and position the formed wick so that it touches the walls of the pan. Leave to ferment for another 10 minutes. Place the filling so that it does not exceed the height of the dough. Brush the dough wick with a beaten egg, then carefully sprinkle the filling with the beaten egg.
Bake the pastry in the preheated oven at 180°C for 40 minutes or until golden brown.
