RETETA DE PASCA

Lista de cumparaturi la Reteta pentru o bucata de Pasca cu branza si stafide  la ~ 1,8 kg/buc : 

Faina alba de grau tip 480 sau 000                              - 1 kg

Zahar  alb tos                                                              - 1 kg

Lapte 3,5% grasime                                                       - 1 L

Drojdie proaspata de bere                                          - 40 g ( 1 cubulet de 42g/buc )

Ulei                                                                              - 1 L

Oua  marimea M                                                        - 8 buc.

Branza dulce de vaca                                                 - 500 g

Smantana                                                                   - 150 g

Stafide ( de preferat aurii  )                                         -1 50 g

Esenta de rom                                                            - 10 ml ( 4 fiole la 2g/buc )  

Esenta de vanilie                                                         - 10 ml( 4 fiole la 2g/buc )   

Lamaie                                                                        - 2 buc

Portocala                                                                     - 1 buc

Miere de albine                                                           - 50 g

Unt                                                                             - 200 g

RETETA: Pasca cu branza si stafide  la ~ 1,8 kg/buc

Aluat de cozonac:

Faina alba de grau tip 480 sau 000                                       - 0,5 kg

Zahar  tos ( de preferat pudra )                                              - 150 g

Lapte 3,5 % grasime                                                              - 250 ml

Drojdie proaspata                                                                    - 30 g 

Ulei                                                                                          - 100 ml

Oua                                                                                         - 3 buc

Sare                                                                                        - 5 g

Esenta de rom                                                                        - 1 ml

Esenta de vanilie                                                                     - 2 ml

Razatura de la 1 buc. de lamaie                                 maxim  20 g

Ulei ( pentru modelat )                                                            - 20 ml

Unt ( pentru uns tava )                                                            - 50 g

Umplutura de branza:

Branza proaspata de vaca                                                      - 500 g

Zahar ( de preferat pudra )                                                     - 200 g

Smantana                                                                               -  150 g

Oua                                                                                         -  5 buc.

Stafide                                                                                     - 150 g

Esenta rom                                                                             -  1 ml

Esenta vanilie                                                                          - 2 ml

Faina                                                                                     - 50 – 100 g

Razatura de la 1 buc. de lamaie                                 maxim  10 g

Razatura de la 1 buc. de portocala                              maxim  20 g

Sirop decor:

Miere de albine                                                           - 50 g

Zahar tos                                                                     - 50 g

Apa fiarta si racita la 38°C                                          -  100 ml

Esenta rom                                                                 -  2 ml

Modul de preparare:

Prepararea aluatului:

Se framanta aluatul ca la reteta de cozonac.

Coca obtinuta se lasa la crescut 10 minute in vasul in care s-a framantat.

Intr-o forma rotunda, cu peretii inalti de cel putin 5-7 cm se aseaza hartie de copt sau se tapeteaza.

Se imparte aluatul in 3 parti egale. O parte se aseaza in strat gros pe fundul formei, pe toata suprafata. Din celelalte doua parti de aluat se fac doua fitile care se impletesc si se pun de jur imprejurul peretilor formei, pe interior.

Se aprinde cuptorul si se lasa sa se incalzeasca pana la 180 grade Celsius.

Prepararea umpluturii de branza:

Umplutura se realizeaza astfel: se bat ouale, se adauga smantana si se continua baterea. Amestecul obtinut se toarna peste branza amestecata deja cu zahar, razatura , arome si stafide. Daca compozitia este prea moale, se inglobeaza si faina.

Se toarna umplutura in mijlocul  formei.

Peste umplutura, daca se doreste, se poate adauga o cruce formata din doua fasii de aluat ( pastrat din cele doua fitile).

Se coace la 160 – 170 °C timp de 40 – 50 minute.

Se scoate de la cuptor si se unge imediat cu siropul preparat cu cateva minute inainte.

Se poate si decora cu cirese confiate, fructe confiate, perlute din zahar, bilute colorate sau fulgi de cocos, dupa preferinte.

Se serveste calda sau rece, taiata in felii triunghiulare (“felii de tort”).