Romanian Easter Bread or Easter Cake, which is translated Pasca, is a traditional dessert eaten on Easter Day. It's usually made with cow's cheese filling and sultanas or raisins, and it's absolutely delicious. Serve it with a red egg on top for the ultimate easter dessert. This pasca is the Romanian version of a cheesecake, but a lot richer, and so easy to make.
Add the yeast, 1 tablespoon of sugar and one tablespoon of flour and set aside for 10 minutes, it will become frothy.
In a large bowl, sift the flour and add the remaining sugar, egg yolk, lemon zest, salt and butter, which should be at room temperature.
Mix in the yeast mixture once the 10 minutes are gone.
Knead everything into a dough for at least 5 minutes, the dough will become elastic and non sticky.
Oil and flour a round cake tin of approximately 10 cm.
Plait them together and place around the cake tin edges, so that the dough can have the shape of a well.
Bake in the preheated oven set to 180 degrees C (375 Fahrenheit) for at least 40 minutes or until golden brown and set.
Top with an egg painted red, have a look at my recipe on how to paint eggs red naturally: Naturally-Dyed Easter eggs