Do you know EASTER CHEESE CAKE? This is a typical Umbrian recipe, which is prepared during the Easter holidays. It is a kind of seasoned bread, tall and soft, perfect to take along on Easter picnics 😍
Serve it with cold meats or vegetables for a really tasty appetiser ✨
We made it with Molino Rosso stone-ground organic type 0 flour.
- Preparations: 15 minutes + leavenings
- Serving size: 8-10 people
- Difficulty: Medium
- Baking time: 50 minutes
Follow the recipe of our Health Food Coach Vanessa Lorenzetti:
INGREDIENTS
- 500 g di Organic Type 0 Flour
- 100 ml of water
- 70 g grated Parmesan Cheese
- 70 g Pecorino Romano Grated
- 50 g Gruyere
- 50 g of butter
- 50 g of Beer Yeast
- 40 g Extra Virgin Olive Oil
- 15 g fine salt
- 5 Eggs
- 1 pinch of black pepper
PROCEDURE
Take a medium-sized bowl and pour in 150 g flour, half of the previously crumbled yeast and the warmed water. Mix everything together with a fork and when the ingredients are blended, continue to knead with your hands. When you have obtained a smooth and homogeneous mixture, form it into a loaf and put it to rest in the oven switched off, but with the light on, for about 30 minutes.
Meanwhile, take another medium-sized bowl and pour in the flour, eggs, Parmesan cheese, pecorino cheese, previously melted butter, lard and oil. In a smaller bowl dissolve the rest of the yeast in a little water and add it to the bowl. With the help of a spatula, mix well and when you have obtained a homogeneous mixture, add the salt and pepper. Add to this mixture also the dough that you have left to rest in the oven and knead until it is perfectly incorporated and a rather soft dough is obtained. Now take a 1 kg mould, butter and flour it and put the dough into it. Cut the Gruyère cheese into cubes and mix into the dough, then cover with a tea towel and leave to rest at room temperature for a couple of hours or until the dough has doubled in volume.
After this time, bake in the oven at 160°C for about 50 minutes, then turn the oven to 180°C and bake for another 10 minutes. Once cooked, take out of the oven and serve the Easter Cheese Cake.
FOR THIS RECIPE WE USED:
