Paska Bread with Sour Cream
Paska bread with sour cream is a simple yet delicious dessert that’s especially popular during Easter, though it can be enjoyed year-round. It’s perfect when you’re looking for something easy to make, yet rich, creamy, and full of flavor.
Ingredients · Servings 12
- 175 g flour
- 100 g butter (,softened)
- 2 tbsp powdered sugar
- 2 egg yolks
- 600 g sour cream
- 4 eggs
- 2 egg whites
- 7 tbsp sugar
- 4 tbsp flour
- 3 tbsp semolina
- 1 pinch salt
- 1 vanilla pod
- grated lemon peel
Method · 40 min
- Preheat the oven to 170°C (340°F). Grease a 24 cm (9-inch) round baking pan.
- In a bowl, mix the flour, butter, powdered sugar, and egg yolks until a smooth dough forms. Shape into a disk and press it evenly into the base of the pan. Chill while preparing the filling.
- In a large bowl, combine the egg yolks, sour cream, flour, and semolina. Mix until smooth, then add the vanilla seeds and lemon zest.
- In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
- Gently fold the whipped egg whites into the sour cream mixture, using light, upward movements to keep the mixture airy.
- Pour the filling over the prepared crust and smooth the top.
- Bake for 40–50 minutes, until lightly golden and set. Turn off the oven and leave the cake inside with the door slightly open for about 1–2 hours to cool gradually.
- Refrigerate for a few hours before serving. Dust with powdered sugar if desired.
Similar to a cheesecake, this version uses sour cream instead of cheese, resulting in a lighter, more delicate texture. Paired with a soft, pie-like crust and a smooth, creamy filling, it’s an irresistible treat worth trying.
