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Easter dessert without dough

Easter dessert without dough



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First I heated the oven to 180 ° C and I prepared a round baking tray (diameter 20 cm, Teo's, mine was 24 cm).

I put the fruit mix in a bowl with the rum essence and poured hot water to cover them.

In the bowl of the mixer (or in a large bowl, depending on what you have at hand) I put the yolks, lemon peel, a little salt and sugar and mixed until it doubles in volume. I added ricotta and flour and mixed.

I drained the fruit mixture and added it to the composition. Separately I mixed the egg whites until they became a firm foam, which I incorporated with slow movements in the yolk composition.

I poured the dough composition without dough in the prepared tray and put it in the oven for approx. 40 minutes.

Once cooked, I let the Easter cool completely.






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.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


We soak the raisins in alcohol and cover them to cover them. If you do not like alcohol, put them in hot water. The warmer they are, the faster they will soften. Separate the egg yolks from the egg whites and mix the egg yolks with the cottage cheese, sugar, raisins, lemon peel, and vanilla.

Mix well so that it does not remain lumpy. If the cheese is dry we will use less flour, and if the cheese is very soft, we will use more flour.

Separately beat the egg whites with a pinch of salt. Incorporate the yolks into the composition. The mixture should be very soft, but still difficult to flow.

Grease a pan with butter and line it with flour or semolina. Pour the composition and put it in the oven heated to 180 degrees (medium) for 15 minutes. Then lower the temperature a little (to 160 degrees) and leave for about 35-40 minutes, until it gets a golden crust. The toothpick test will be mandatory. The dough without dough must cool slowly before being cut.


We soak the raisins in alcohol and cover them to cover them. If you do not like alcohol, put them in hot water. The warmer they are, the faster they will soften. Separate the egg yolks from the egg whites and mix the egg yolks with the cottage cheese, sugar, raisins, lemon peel, and vanilla.

Mix well so that it does not remain lumpy. If the cheese is dry we will use less flour, and if the cheese is very soft, we will use more flour.

Separately beat the egg whites with a pinch of salt. Incorporate the yolks into the composition. The mixture should be very soft, but still difficult to flow.

Grease a pan with butter and line it with flour or semolina. Pour the composition and put it in the oven heated to 180 degrees (medium) for 15 minutes. Then lower the temperature a little (to 160 degrees) and leave for about 35-40 minutes, until it gets a golden crust. The toothpick test must be performed. The dough without dough must cool slowly before being cut.


Easter cooked without dough. A very easy dessert!

Fine, fragrant and tasty - that's how we can describe it! No one can stand before her!

-500 g of sweet cottage cheese

-100 g of fermented cream

1.Put the melted butter, vanilla sugar, salt, fermented cream and semolina in a deep bowl. Stir until smooth.

2. Allow the obtained composition to "rest" for 20 minutes, so that the semolina is hydrated and swollen.

3. Meanwhile, wash the raisins. Cover them with hot water and let them simmer for 3 minutes. Then dry them with paper towels.

4. If the sweet cottage cheese is granular, pass it through a small strainer or grind it well with a fork. It should be soft but not liquid: if necessary, separate it from the whey beforehand.

5. Beat the eggs and caster sugar with the mixer until they turn into a fluffy and whitish foam.

6.After the semolina will hydrate, add the sweet cottage cheese, raisins and egg foam to it. Mix with a spoon or spatula, making circular movements, oriented from bottom to top.

7. Line the bottom of the tray with baking paper. Grease the entire inner surface with butter.

8. Transfer the cheese composition to the prepared tray. Spread it evenly.

9. Bake the pasca for 60-70 minutes in the preheated oven to 160 ° C‌. Check that it is ready by the toothpick test.