If you want a stress-free, yet flavorful holiday dessert, this no-bake Easter cake recipe is the way to go. It's easy to make, creamy, smooth, flavorful, and bakes perfectly in a lightweight, honeycomb cast iron skillet. of 4.5L – in which the final texture takes on a special charm.
INGREDIENTS:
- 275 g full-fat cottage cheese, well drained
- 200 g cream cheese (Philadelphia, Almette, etc.)
- 50 g rice flour (or classic flour) or starch
- 75 g sugar
- 2 eggs
- A pinch of salt
- The core of ½ vanilla pod or 1 sachet of vanilla sugar
- Grated lemon peel (organic, for intense flavor)
- 80 g raisins
To grease the baking dish:
- 50g butter
- 1 tablespoon breadcrumbs
PREPARATION METHOD:
- Separate the eggs and beat the egg whites until stiff with a pinch of salt.
- In a separate bowl, mix the cheese, cream cheese, sugar, flour, egg yolks, vanilla, and lemon zest (add the raisins last). The vanilla and lemon zest are very important, they give the flavor.
- Incorporate the egg whites gradually, with light movements, to keep the mixture airy.
- Grease the baking pan with butter and line it with breadcrumbs. If you are using a springform pan, you can also add baking paper to the base.
- Pour the mixture into the pan and bake at 160°C for 50 minutes (or 70-80 minutes if you doubled the quantity). The surface should become golden and lightly browned.
- Let it cool in the bowl, then carefully remove it to a platter.
This pie is perfect served plain or with a light fruit sauce. The cast iron pan helps it bake evenly, preserving the creamy center and well-defined flavors.
Enjoy your meal!