Romanian Easter cake

Step-by-step recipe

Step 1:

Place dry yeast in a bowl, add 50g of sugar, 75g of milk, 4 tablespoons of flour and mix with a whisk.

Step 2:

Gradually add milk, stirring until the mixture reaches a creamy consistency. Let it sit for 30 minutes.

Step 3:

Beat the egg, add 50 g of sugar, 75 g of milk, mix with a fork.

Step 4:

Add a pinch of salt and 15 g of vegetable oil, grate the lemon zest and mix.

Step 5:

Pour in 325 g of flour and mix.

Step 6:

Add 50 g of butter, knead the dough with your hands and leave for 1.5 hours.

Step 7:

Place the cottage cheese in a clean bowl, add 50g of sugar, semolina, beat in an egg and blend everything into a smooth mass with an immersion blender.

Step 8:

Add raisins and stir.

Step 9:

Line the bottom of a springform pan with baking paper.

Step 10:

Dust the surface with flour and knead the dough.

Step 11:

Divide the dough into two parts and one of the halves in half again.

Step 12:

Roll out half of the dough into a circle and place it in the pan.

Step 13:

Roll two pieces of dough into ropes, twist them together and place them in a ring in the pan.

Step 14:

Bake for 45 minutes at 180 degrees.

Step 15:

Remove the pan, dust the pie with powdered sugar and serve.

Cooking tips

A 22cm diameter pan is suitable for this pie.

If you don’t have a blender, you can mix the curd mass with a fork and rub it through a sieve.

Before dusting the cake with powdered sugar, let it cool to prevent the powder from setting.