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Easter without chocolate dough

Easter without chocolate dough

The eggs must be at room temperature.

The raisins are put in hot water with rum essence and left until they swell.

The yolks are mixed with the sugar and the oil added in a thin thread, until a creamy, light-colored composition is obtained.

In a large bowl, place the fresh cheese and pass well with a fork. Over it add sour cream, raisins (drained and wiped of water), flour, semolina, baking powder, lemon essence and egg yolk cream. Mix well.

Whisk the egg whites with salt and incorporate them easily into the composition.

Line the form (26 cm) with baking paper and sprinkle with ground biscuits, then pour the Easter dough.

Preheat the oven to 180 ° C and bake for 25-30 minutes, until nicely browned on the surface.

After it cools, remove the baking paper and place it on a plate.

Icing: In a saucepan mix 4 tablespoons of sugar with 3 tablespoons of water, 2 tablespoons of cocoa and 2 tablespoons of butter.

Put it on the fire and when all the ingredients dissolve and the composition starts to boil slightly, turn it on low heat and leave it for a while until it thickens like a pancake dough.

This composition is poured over Easter, left for 10-15 minutes, then refrigerated for at least 2-3 hours.

Good appetite!