Traditional recipes

Easter with sour cream.

Easter with sour cream.

it's the first time I did it and I tell you with my hand on my heart that it's very good .... I got the recipe from a lady who is more to me than a mother and for whom I have all my respect and respect for her .......

  • 2 pieces of cake dough,
  • 6 eggs,
  • the old cane,
  • 800g sour cream,
  • raisins ,
  • rum free,
  • 3 tablespoons semolina and butter to grease the pan.

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Easter with sour cream .:

each piece of dough is spread out and placed in round trays that have been greased with butter.

then add the mixture of: eggs that I beat with a fork, over which I added sugar, raisins, rum essence, the 3 tablespoons of semolina and sour cream that I drained in a gauze.

the edges of the dough are placed on top of the cream in such a way as to give it a beautiful shape.

garnish with raisins and grease each Easter with oil, then bake for 45 minutes.

How to make Easter with sour cream

from cake dough will spread a thick sheet of about 1/2 cm and size pan which will be used (a round tart tray) for baking.

Tray will grease well with butter / margarine, after which he will sit down dough sheet (placed on a rolling pin, then spread in the tray), then let it grow a little, about 10 minutes in a warm place.

After which the dough in the pan increased slightly, it will be added pre-prepared filling (not to pass over the edge of the dough), then sprinkle raisins on top and put the tray in the preheated oven at 190 degrees, for about 30-40 minutes (until the surface will feel hard when pressed).

When bread it is brown and passes the toothpick test, we take it out of the oven and put over the 250 g of melted white chocolate and mixed with butter either in a bain-marie or in the microwave.

Easter with sour cream, leave to cool, then portion.

Easter with sour cream

Last year was the first time I tried Easter with sour cream. I didn't even do the traditional and classic Easter until last year. Just an impressive collection of cheesecakes. And that's because I've never been very happy to eat a lot of cake dough until I get to the fine cheese filling.

But, because everything changes with age, I rethought things. And I couldn't even let Easter pass without me even marking it with a traditional dish. That's how we gathered another dear and special recipe in the campaign "The joy of sharing something good", by Dr. Oetker.

I wanted today's recipe to be a truly traditional Romanian-inspired one. Since the Holy Passover is approaching, I sought to have a great spiritual and emotional charge. Thus, I turned to the book with recipes of a great Romanian collector of folklore and keeper of traditional Romanian recipes, Radu Anton Roman.

Before leaving you the chosen recipe, Gluten-free Easter with sour cream and raisins, I leave you with an explanation (taken from Radu Anton Roman's book) why this dish is crucial:

"The most important baking, which is eaten by both Romanians in Bucovina and those in Moldova during the Easter holiday, is Easter - plural Easter, dim. pasture plural pasture. Easter is made in most parts of Bucovina only from clean wheat flour selected, sifted through a thick sieve, which before that is molded and, after the dough is put in the dough, is left to leaven until it grows and gives to come out of the chiersin or covata in which it has been kneaded, outside. However, a number of Romanians, namely the poorest, make it from wheat flour sifted through a thick sieve and mixed with puppet flour, also sifted through a thick sieve. The reason why Easter is made everywhere only from wheat flour is the following: The biggest and most important holiday of the year is Easter, so the most important baking, which is made for this holiday is Easter.

The most advanced and widespread form given to the paste is the round one, because it is believed and said that the diapers with which the Lord Jesus Christ was wrapped were still round, then in four horns or rather quadrangular, for that the tomb in which our Lord Jesus Christ was buried was still square or square.

The thickness of the dough is at most one finger wide, that is, just like the unleavened bread that Romanian women make on different occasions, with the only difference that, while the unleavened bread is always made from unleavened dough, at that time Easter was made only from well-leavened dough. in which salt and sweet cow's milk are put, then, according to the circumstances, also crushed heads of cloves, crushed cinnamon and sometimes saffron.

Both on the sides or edges, and in the middle of it, are placed a kind of twists or braids, similar to dough, simple or adorned at certain distances with some stars, namely the twist or braid first or side in round or square shape, as is the Passover, and the middle ones in the shape of a cross, which means the cross on which the Savior of the world was crucified.

However, simple pastes are also made, ie without braids and without a cross in the middle, but only with teeth on the edge. These are called toothed or simple pastes, and those with crosses are called cross pastes or Easter pills - singular Easter Easter. Between these braids or twists, that is, between the teeth, or the braids
marginal and between the cross, is usually put cottage cheese, rarely sheep, salted and kneaded with egg yolk, greased and smoothed on top with a felesteu or brush, made of chicken feathers, which is stretched into egg yolk , and adorned with raisins and small pieces of green larch leaf.

But some women, in addition to the eggs they beat in the cheese, and in addition to the raisins, still put sugar in this cinnamon. Poor women, who do not have cheese, buy small grains of corn or pea, boil it in sweet milk and then make pills with it. Easter cakes, that is, those that are embellished with a diametrically woven or simple cross, as is the circle, are usually meant to be taken to church on Easter day, to sanctify the simple ones to be eaten by family members, and the little ones, called pastures, are made for the joy of the children, where they are, or to be given to the poor, who stand and beg at the door or gate of the church ”

Regarding the recipe that I propose to you today, Easter with sour cream, I have adapted the quantities of ingredients mentioned by Radu Anton Roman, so that it fits in my 20/25 cm tray. (A little Easter came out for us, but we weren't upset!)

I didn't refrain and didn't give it a classic shape, as the author says above, but I embellished it with some popcorn. That's because I really miss spring!

The night before Easter, I put a few handfuls of corn in a deep bowl, a gauze on top and the cream in gauze. The cornmeal draws the whey from the cream and remains very, very thick.

While the cake dough is fermenting, I prepared the filling for Easter. I wouldn't go into detail about the dough here, this is a separate topic.
I rubbed the yolks with a pinch of salt and cream. Then I added the flour, the raisins (which had been soaked in milk for about 2 hours), the flavors, the lemon peel.

I beat the egg whites together with the sugar and mixed, being careful not to leave the egg whites.

In the greased trays (I made a big Easter cake and a small one) I put the cake dough, then the cream filling. I baked them at 175-180 degrees, you have to try them with a toothpick.

The Easter cream recipe was proposed by Andreea-Rodica on the culinary forum.

Easter with sour cream. - Recipes

The chemical composition of sour cream
Lactic acid, which is part of sour cream - an essential ingredient in most aging care cosmetics, dry skin and problems. It provides cleansing, hydration and regeneration impact and stabilizes sebaceous ducts, preventing the formation of comedones. Moreover, compared to other fruit acids -. Salicylic, glycolic, almond and t E., lactic acid is the "gold standard" due to its unique characteristics and light effect on the skin.

By the way, despite the fact that the use of masks with sour cream rooted in the deep past, lactic acid was isolated by Carl Scheele only in 1780. Only studies have established the following years of great importance for the body as a whole and especially for the skin, and characterized lactic acid as the main component of MFN - Natural skin hydration factor /

Natural lactic acid cream contains a number of useful epidermis for vitamins, including:
• Retinol (vitamin A), which effectively fights dry skin, soothing and regenerating impact and stabilizes the sebaceous glands. In addition, retinol stimulates collagen production, which prevents the formation of early wrinkles and promotes skin rejuvenation.

And, of course, masks and creams contain many essential minerals for the skin, including sodium, potassium, involved in maintaining the proper level of hydration of the epidermis, and zinc, which effectively eliminates acne. Moreover, sour cream mask also include iron, copper and magnesium, which are biological elements essential for the proper functioning of the skin.

Masks with sour cream - it's nothing simpler!
An effective face mask with cream can contain raw materials in powder form, so before starting skin treatments, make sure that the basic ingredient of home makeup was natural. It is equally important to select the associated mask components: they must match the type of epidermis. Only in this way can achieve the desired effect and significantly improve the color of his skin.

Lactic acid, like other acids in the fruit significantly increased photosensitivity (sensitivity to UV radiation) epidermis. Therefore, homemade cosmetics with cream is not recommended to use before going out in the sun. Otherwise, it may cause pigmentation and burns.

• Sour cream - 25 g
• 20 ml carrot juice
• egg yolk

Mix all the ingredients and apply on your face. Clean, leaders about 20 minutes. This mask is perfect and indispensable in the care of dry and normal epidermis. If you want to put it on oily skin, just replace the yolk protein.

Citrus toning mask for oily skin
Mask with sour cream, freshly squeezed citrus juice-and protein - is the perfect tool for care in the epidermis in bold on a hot summer. It gives the feeling of freshness, thus effectively cleanses the pollution from the skin and dead cells and stabilizes sebaceous ducts.

• Sour cream - 25 g
• fresh juice extracted from citrus (lemon, tangerine, orange or grapefruit) - 20 ml
• your whites

Mix all the ingredients and apply evenly on your face. Clean, 15 minute leaders, cold water. If you want to tone your mask for dry skin, replace the juice of citrus juice to any sweet fruit and egg white - egg yolk.

Whitening Mask with lemon juice
If you have skin pigmentation, mask with lemon juice and chopped parsley - perfect. By the way, to bleach freckles can also use this recipe, just need to replace lemon juice squeezed horseradish juice. In this case entered the mixture should not impose on the entire surface of the face and a dot.

• Sour cream - 25 g
• fresh lemon juice - 20 ml
• chopped parsley

Mix all the ingredients and apply on your face. Clean, leaders about 20 minutes. If you use this recipe for light freckles, hold the mask should be no more than 10 minutes.

Oatmeal nourishing mask
Mask with cream and oatmeal effectively cleanses the skin and prevents early signs of aging skin. Because the lactic acid listed in the cream acts as an effective but gentle exfoliation, and B vitamins, which are part of oatmeal, contribute to the development of collagen and elastin fibers.

• Sour cream - 25 g
• oats - 25 g
• Milk

Pour about 35 ml of warm milk and mix oatmeal after 10 minutes with sour cream. Apply on face and wash surface, leaders for 20 minutes. In fact, the same principle is prepared nourishing mask with mashed potatoes. Simply mix equal parts cream and mashed potatoes and apply on face for 15 minutes.

I drove the simplest options, but at the same time effective masks for face cream. You can add any other components related to use in the daily care of the dermis. Above all, try to keep facials at home regularly and, believe me, the result will exceed even the wildest expectations.

Easter with sour cream

How to prepare the filling:
Drain the sour cream for a few hours (5-6 hours), as follows: in a flat-bottomed dish put about half a kg of corn flour. On top of this, place a few thicker napkins or a white kitchen towel, over which the cream is drained (I usually leave it overnight).

Whisk the egg whites with the sugar and 15 ml of rum. Mix the yolks with the salt and 1/3 of the sour cream, then add the flour, and the sour cream, and the flour, until we finish the two ingredients and obtain a homogeneous cream. Add the rest of the rum. This composition is gradually added over the beaten egg whites and homogenized.

The dough is prepared as follows: spread a thin sheet the size of the tray in which we bake Easter. Make a wreath and place it around the tray. (I, being the total catastrophe at this, did not, although I still tried) :)).

Place the composition over the prepared tray.

If you also want raisins, they are placed on top of the composition. (Raisins should be kept a little in rum before being put in Easter). I do not put raisins, because this Easter is very fine and I have the feeling that I take them delicately if I add something else.

Bake on low heat for about 40 minutes, without opening the oven for the first 25 minutes.

Powder with sugar. We eat it cold (it seems more fragrant like that, but there are also those who prefer it warm.)

PS: This pastry does not always crack during baking (for example, it does not crack when others are more skilled) :)) But for me it expands too much, I don't know exactly why.

Easter with raisins and cream & # 8211 easy recipe

Do you want to prepare a different Easter, but are you afraid to try a difficult recipe? Try to prepare Easter with raisins and sour cream, the recipe is very simple, so even a beginner can do it.

Dough ingredients:

  • 1 kg of wheat flour, 8 yolks
  • 200 gr soft butter, 300 gr sugar
  • 1 cup milk, a tablespoon of dry yeast
  • grated lemon peel

Ingredients for the filling:

  • 3 egg yolks, 1 kg sour cream 25% fat
  • 1 sachet of vanilla sugar, grated rind of a lemon
  • 300 gr sugar, 100 gr raisins
  • A pinch of salt

How to prepare Easter with sour cream and raisins?

For starters we will prepare the dough. In the flour bowl add the dry yeast. Beat the yolks with the sugar until they turn white and then add them to the flour bowl.

Finally pour the milk, butter and lemon peel. Knead the dough until it comes off easily from your hands, cover it with a cloth and put it in a warm place, leavened for 60 minutes.

After the dough has risen enough and doubled in volume, it is transferred to the worktop, sprinkled with flour. Break a piece of dough and set aside. Spread the large piece of dough and then put it in a round tray, greased with butter.

Now we can take care of the filling. Beat the yolks with the sugar, then add the sour cream, grated lemon peel, raisins, salt and vanilla sugar. We put the filling obtained over the dough and level it well, then from the remaining dough we make a cross and we put it over the easter.

Put the tray in the oven, and when the dough has browned enough, it means that the Easter is baked. To remove the easter from the tray, you must cover the mouth of the tray with a plate and only then turn it over, carefully the easter. Good appetite!


Separate the eggs and beat the egg whites with a little salt, then gradually add the sugar. Who likes sweeter, can put more sugar.
After beating the egg white composition, as in sponge cake, add the yolks one by one, then gradually and very lightly add the cream.
Lightly, mixing with the wooden spoon from bottom to top, incorporate the flour, flavors and raisins passed through the flour.
Now we can taste the composition and add more sugar, if necessary. (I make all the sweets with less sugar than I should).
1 - Pour this composition over the cake dough (or other favorite dough) placed in an Easter tray, then put it in the oven, first on low heat, then on the right heat. The cake dough will be greased with egg before to be put in the oven.
Bake for about 40 minutes. It may be a little soft, but hardens when cooled.
Remove from the pan and cut when cold.
2 - It can be made without dough (I do so), placed directly in the pan greased with oil and sprinkled with flour.
It comes out very fine.
It turns out better - that is, a little more consistent - if we add a cup of cottage cheese.


Please help me with a recipe for a different dough than the cake.
Can I use tart dough? or put a layer of digestive biscuits with butter?
thank you,

Please help me with a dough recipe other than cake.
Do you think a tart dough is suitable? (would it be too crunchy?) or digestive biscuits with butter, like cheesecake?

I made it with tart dough, but it really seemed too strong. I was more satisfied with a cake dough base, any, but not pandispan, because it rises on top. I made a dough from 2 eggs mixed with 1 glass - 200 g - sugar and a pinch of salt, then put 1/2 glass of oil, 1 glass of yogurt or milk, 1 baking powder. Put the flour to make a cake dough, which flows, but not very soft. I don't know exactly how much. From this dough you can make 2 pastries. Pour half of the dough into the mold, then put the filling on top and bake normally.

20 Easter recipes without oven dough

The Passover pieces are taken home and kept to make believers. Separately, in another bowl, put: cottage cheese, sour cream, sugar, lemon and orange peel, a pinch of salt, flour. EGGS, CHICKEN MEAT, SHEET DOUGH, SPICES. Although we often think that they are difficult to do and we resort to the puff pastry from.

Until last year I made Easter with cream but this year I said it would be a little. Category Archives: Pastry, homemade biscuits, cakes, Easter, pies. Nothing simpler, buy the puff pastry, fill it with… anything and I'm done. Blog Recipes Culinary appetite. Easter without dough is the perfect dessert for Easter. Like the cake, Easter is a must on the Easter table, and Romanian housewives are. Sweet cheese pie without welitech dough. For the Easter dough you need: 1 kg of cream, 8 eggs, 8 tablespoons of flour & # 8211 or 5. Easter recipes - puff pastry.

I don't know what the weather was like for you today, but it was cold for me, like on an autumn day.

Easter without dough

Put the sugar, the 6 eggs and the vanilla essence in a bowl. With a whisk, mix well. Over this composition add the cottage cheese and incorporate it very well. Then add the butter at room temperature and incorporate it very well.

Add the flour that you add little by little and mix so that everything is well mixed. Follow the semolina, which is put like flour, little by little and mixes very well. After the semolina, add the sour cream and incorporate very well. Finally, put the raisins, mix well and the composition is ready to put in the tray.

Grease a pan with butter and line it with flour and pour the composition into it, level it a little and put it in the preheated oven at 170 & degC, for 45 -50 minutes or until Easter is golden on top. Leave on low heat. Leave to cool overnight.

Before removing the easter from the mold, gently peel off the edges with a sharp knife and remove the easter from the tray.

Easter without dough