Traditional recipes

Easter dessert without dough

Easter dessert without dough

Mix whole eggs with a pinch of salt, sugar and vanilla sugar until they triple in volume and become creamy. Add the well drained cow's cheese and the sour cream. Mix and homogenize the composition.

Add lemon peel, vanilla bourbon and lemon juice. Bake the powder over the flour and add a little in the composition, mixing at low speed. Then add the semolina and mix well.

At the end, add the hydrated raisins in hot water and drain well.

Wallpaper a 22 cm round tray with baking paper and bake the pastry at 170 degrees C for 1 hour, until it thickens well and browns slightly.

Allow to cool completely, then powder with Dr. Oetker sugar and decorate with Dr. Oetker wafer roses.


Easter without dough

Easter without dough is a representative dessert for the Easter meal. The composition of sweet cheese, the aroma of lemon and the goodness of the raisins give the dessert a special note. The recipe is easy and guarantees success.

Preparation time:

Servings:

Ingredient:

Preparation instructions

How do we make Easter without dough? Easter recipes without dough. Easter without dough

I've prepared form with removable walls & # 8211 I greased it well with butter and then I covered it with semolina.

I separated the eggs (egg white) and melted the butter on a steam bath.

In a larger bowl I added: sweet and well drained cheese, egg yolks, sugar, sour cream, a pinch of salt, grated lemon peel and vanilla sugar.

I mixed the ingredients with a spatula , then I have them mixed for 1 minute.

Melted and slightly warm butter I added over the composition.

I have mixed until it is completely incorporated.

I added flour mixed with semolina and I have mixed until they were incorporated.

I have mixed abuses until I got a hard foam and added them over the cheese composition.

With a spatula I easily incorporated them into the composition.

Over the composition I added the raisins and mixed lightly. I poured the formed composition in the prepared form (details above).

I shook the form of the table a little and then baked it for 1 hour, at 160 C.

After baking, I let it cool completely and then I detached it with a knife on the edges.


Easter without dough

Easter without dough is a representative dessert for the Easter meal. The composition of sweet cheese, the aroma of lemon and the goodness of the raisins give the dessert a special note. The recipe is easy and guarantees success.

Preparation time:

Servings:

Ingredient:

Preparation instructions

How do we make Easter without dough? Easter recipes without dough. Easter without dough

I've prepared form with removable walls & # 8211 I greased it well with butter and then I covered it with semolina.

I separated the eggs (egg white) and melted the butter on a steam bath.

In a larger bowl I added: sweet and well drained cheese, egg yolks, sugar, sour cream, a pinch of salt, grated lemon peel and vanilla sugar.

I mixed the ingredients with a spatula , then I have them mixed for 1 minute.

Melted and slightly warm butter I added over the composition.

I have mixed until completely incorporated.

I added flour mixed with semolina and I have mixed until they were incorporated.

I have mixed abuses until I got a hard foam and added them over the cheese composition.

With a spatula I easily incorporated them into the composition.

Over the composition I added the raisins and mixed lightly. I poured the formed composition in the prepared form (details above).

I shook the form of the table a little and then baked it for 1 hour, at 160 C.

After baking, I let it cool completely and then I detached it with a knife on the edges.


EASTER recipe without Dough

This Easter is also made with cottage cheese, but does not follow the classic, traditional recipe, but is prepared without dough. It is a much more suitable option for those who do not like desserts with a lot of dough, or for women who do not have much time to sit in the kitchen.

• 600 g of cottage cheese
• 100 g of cream
• 6 eggs
• 300 g of sugar
• 6 tablespoons flour
• 180 g of butter
• 100 g of raisins
• 1 sachet of baking powder
• grated peel of 1 lemon
• 2 tablespoons vanilla essence

First of all, turn on the oven. The composition for Easter is done very quickly.

Break the eggs and separate. Rub the yolks well with the sugar and butter and a little salt in a bowl with the mixer. When the sugar has melted, add the cheese, cream, then the flour mixed with the baking powder. Stir for a few minutes, until the composition is homogeneous and has no lumps.

Separately, beat the egg whites until firm, then add to the above composition. Mix lightly with a wooden spoon. Then add the essence, lemon peel and raisins. Stir gently until all ingredients are incorporated.

Prepare a round tray to pour the composition. You can use a round cake shape, or a round tray with high walls. Grease the pan with butter (or oil and baking paper), and pour the Easter composition, leveling well on top. Sprinkle a little cocoa powder on top, if desired.

Put the tray in the preheated oven, and let the Easter bake for about 45-50 minutes.

This wonderful Easter is very good cold.

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Easter ingredients with sour cream:

(for a round tray with a diameter of 24 cm.)
it took:

  • 250 grams of flour (+ 2-3 tablespoons, the amount of flour differs depending on the quality of the flour)
  • 2 yolks
  • 90 ml. of milk
  • 10 grams of fresh yeast
  • peel from 1/2 lemon
  • peel from 1/2 orange
  • 1 pinch of salt
  • 65 grams of butter
  • 50 grams of sugar
  • optional, rum, vanilla essence, etc.
  • in addition: 1 yolk for. about Easter
  • 250 grams of sour cream
  • 50 grams of flour
  • 100 grams of sugar
  • 3 yolks
  • 2 egg whites
  • 1 pinch of salt
  • to taste: vanilla, lemon peel, raisins, candied orange peel, etc.

Preparing Easter with sour cream:

The dough is the same as that of my cake that I successfully prepare on all occasions: rub the yeast well in a bowl with the sugar, until it liquefies, dilutes with warm milk (maximum 40 degrees) and set aside. Rub the yolks well with salt then dilute with milk with activated yeast. Knead well a flour dough, milk with yolks, 50 grams of melted butter and flavors (can be kneaded manually or by machine, for more details click on the link to the cake recipe).

Place the dough in a bowl greased with a little oil, cover with cling film and let it rise in a warm place, away from drafts, until it doubles in volume (picture 1). The dough is divided into 2 equal parts, from one of which there is a sheet the size of a tray, no thicker than 1 cm., Which is placed in a tray well greased with butter. Stop a small part of the remaining dough and from the rest of the dough form a string twisted in 2 that is placed around the shape (picture 2). Grease the dough well with the rest of the melted butter. From the preserved dough, form two long rolls, which are folded in 2 in the middle and twisted twice (picture 3). The free ends of the two strings twist together, forming the cross that will be placed in the middle of the form, over the filling (picture 4).For the filling: in a large bowl, rub the yolks with the sugar, add the sour cream and flavors (vanilla, lemon peel) and mix well. Separately, beat the egg whites with a pinch of salt powder, then add the yolks together with the flour.Homogenize the filling well with a spatula, with movements from the bottom of the bowl to the surface. Pour the filling into the form, over the dough, add the cross in the middle and grease the dough with beaten egg yolk with a drop of cold water.Bake in the preheated oven at 180 degrees Celsius, for about 45 minutes, until the dough is baked and the filling has a creamy consistency. Radu Anton Roman indicates in his recipe the baking time of 30 minutes, after which my Easter looks very good, as seen in the following image:& # 8230but unfortunately, the filling was still liquid. So I covered the tray with a damp sheet of baking paper and baked it for another 20 minutes.

Allow the Easter to cool in the form, then place on a plate and serve. If, like me, you have never tasted Easter with sour cream before, you will be amazed by its finesse and the exceptional taste of the cream that forms.


  • 700 g of cottage cheese
  • 150 g of hydrated raisins in 100 ml of whiskey cream
  • 150 g of flour
  • 5 eggs
  • 1 teaspoon vanilla essence
  • 9 tablespoons sugar
  • 1 teaspoon grated lemon peel
  • 1 teaspoon fresh lemon
  • 1 sachet of baking powder
  • 1 pinch of salt
  • extra flour and butter for the wallpaper the way Easter will be cooked

For starters, you need to separate the yolks from the egg whites and drain the cottage cheese very well. After you have done this, put the egg yolks, cottage cheese, lemon peel, raisins in a bowl, along with the whiskey cream and vanilla essence and mix everything with a mixer. Once you have a homogeneous composition, add the flour, salt and baking powder. Stir slowly so as not to form lumps. Set this composition aside and beat the egg whites to a froth, along with a pinch of salt and lemon juice. When they have almost hardened, add the sugar and continue mixing until the consistency of the mixture will allow you to turn the bowl upside down, without dropping the composition inside. Add the amount of beaten egg whites over the initial mixture. Wallpaper a baking tin with flour and butter and add the composition. Put the dish in the oven at a temperature of 180 degrees for 15 minutes, then lower the temperature to 150 degrees and let the Easter bake for another 35-40 minutes. When it is ready, take it out of the oven, let it cool for a while and then serve it cut into pieces. Good appetite!


  • 700 g of cottage cheese
  • 150 g of hydrated raisins in 100 ml of whiskey cream
  • 150 g of flour
  • 5 eggs
  • 1 teaspoon vanilla essence
  • 9 tablespoons sugar
  • 1 teaspoon grated lemon peel
  • 1 teaspoon fresh lemon
  • 1 sachet of baking powder
  • 1 pinch of salt
  • extra flour and butter for the wallpaper the way Easter will be cooked

For starters, you need to separate the yolks from the egg whites and drain the cottage cheese very well. After you have done this, put the egg yolks, cottage cheese, lemon peel, raisins in a bowl, along with the whiskey cream and vanilla essence and mix everything with a mixer. Once you have a homogeneous composition, add the flour, salt and baking powder. Stir slowly so as not to form lumps. Set this composition aside and beat the egg whites to a froth, along with a pinch of salt and lemon juice. When they have almost hardened, add the sugar and continue mixing until the consistency of the mixture will allow you to turn the bowl upside down, without dropping the composition inside. Add the amount of beaten egg whites over the initial mixture. Wallpaper a baking tin with flour and butter and add the composition. Put the dish in the oven at a temperature of 180 degrees for 15 minutes, then lower the temperature to 150 degrees and let the Easter bake for another 35-40 minutes. When it is ready, take it out of the oven, let it cool for a while and then serve it cut into pieces. Good appetite!